One of the most important pieces of information people often want to know about wine is whether it has the taste of oak. But why is oak so famous in winemaking, and what can it do for wine? Since Roman times, the wood of the oak tree has been prized for its ability of strong and waterproof. Therefore, it is suitable for making, storing and transporting wine. Nowadays, with other materials available, the use of oak is a winemaker's choice, but not a requirement. It is used to provide wine with distinctive aroma and flavor. 

How are oak barrels made?

The story of making oak barrels originated in the forests of Europe and North America. Most of the oak used for winemaking comes from there. The wood is cut into long strips and then it is allowed to be dried and harden. The making of wine barrels is a difficult and specialized job done by "coopers". The challenge for the cooper is to bend the stiff, straight rod into the shape of a round barrel, requiring a lot of heat to make the strips soft.  Newly processed oak barrels are very expensive, usually costing more than 1000 euros. 

How does oak affect the taste of wine?

Heated wooden strips toast the inside of the barrel, which creates a variety of interesting flavours. The time that wine spends in barrels varies from a few months to several years. Generally speaking, the longer the wine is in barrel, the more intense the oak flavor will be. The most common flavors you'll find are baking spices like vanilla, cinnamon, and cloves. You might even smell a superb smoky aroma from the heating and charring of the barrels during cooperage. 

Tips: If you're not sure if a wine is oaky, take some time to look at the label. A winemaker might give you hints with words like "barrel aged" or "reserva," or they might use words like "spicy" or "toasty" on the back label of the wine to emphasize the taste of oak.

Lydia Zhao POINT PLUME