The effect of oak on wine taste

 

Oak trees have two growing seasons a year, in spring and summer. The slower the oak tree's growth rate, the tighter its texture. In general, in Europe, where the climate is cooler, the texture of oak will be more compact; while in the warmer United States, the texture of oak will be looser.

The wine's contact with these texture loops determines what kind of taste and aroma, as well as the tannins of the wood, will be "passed" into the wine. 

Generally speaking, loose-grained American oak will give wine a more "aggressive" aroma, such as the typical vanilla or cumin flavor.

The tight-grained oak (French oak), due to the more denser and denser annual ring in contact with the wine, will bring more tannins to the wine, as well as some more subtle creamy and caramel flavors.

Winemakers will choose French oak or American oak based on the style trend they want. For example, Silver Oak Winery in Napa Valley, California uses 100% American oak barrels when making their Cabernet Sauvignon. The CEO of the winery said that American oak barrels can "extend" the tannin structure of the wine, coupled with the unique flavor of American oak, which is the main reason why they choose American oak.

In addition to the source of oak, many winemakers are more concerned about the oak drying process. Before the oak is made into oak barrels, the moisture and certain impurities in the wood need to be removed. Artificially dried wood is easy to regain moisture, and if it is bent, it is easy to crack; even if the surface does not crack, tiny cracks still exist, and bacteria and mold will grow. Naturally dried wood will shrink evenly and will not warp edges.

 

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