Winemakers have long known that ageing wine in oak barrels can have a profound effect on the final product. From enhancing flavours to softening tannins, oak imparts qualities that can take a wine from simply quaffable to truly sublime. In this article, we’ll explore the ways oak influences wine and provide tips on getting the most out of your oak-aged bottles.
Choosing the Oak
Not all oak barrels are created equal. Winemakers carefully select the source of their barrels, with French oak from forests like Allier and Nevers among the most prized. The tight grain of French oak allows gradual oxidation while imparting subtler flavours than American oak varieties. Whisky drinkers favour American oak like Missouri or Oregon for bolder, intense vanilla flavours. For wines, however, most experts agree that French oak provides the right balance. “You want the oak to complement the wine, not overwhelm it,” says renowned winemaker Jean-Luc Le Dū.
The Toast Matters Too
Barrels are toasted or charred on the inside, which affects how much oak character they impart. A light toasting adds a delicate spice and toastiness, while heavy “alligator” charring creates intense smoky and even tar-like flavours. Depending on the grape variety and desired style, winemakers choose anything from a faint golden toast to a dark espresso roast inside the barrels. “I like my Cabernet lightly kissed with toast. It lifts the blackcurrant without obscuring it,” says Glenda Hyde, winemaker at Rathfinny Estate.
Oak for Ageing and Texture
So what does oak actually do for a wine? First, it provides gradual oxidation through the barrel pores, concentrating flavours as the wine evaporates at a rate of about 3% per year. It also smooths out harsh tannins – either from the grapes themselves or from the wood – through polymerisation over time. Additionally, oak imparts its own flavours based on the forest, toast level, and even the yeasts residing inside the barrel. This could be delicately spicy, richly vanilla, or roundly toasty depending on the variables. Finally, the simple act of ageing in an oak barrel – a porous, natural material – allows micro-oxygenation that softens, develops, and concentrates the wine in a way no stainless steel tank can replicate.
Serving Oak-Aged Wine
Once sufficiently matured in barrel, how do you make the most of drinking an oak-aged wine? Here are some tips:
Decanting an hour or two early allows more oxygen contact to open up the flavours and smooth out the texture even more.
Pair oak-aged reds with savoury umami-rich dishes like aged cheese, roasted meat, or earthy mushrooms to highlight the spice and smoke.
Serve oak-aged Chardonnay slightly chilled – around 11 to 14°C – allowing the subtle oak flavours to contrast beautifully with the wine’s richness.
Store oak-aged wine lying down at cool cellar temperature to preserve freshness and slow development which could otherwise overtake more delicate wines.
With an understanding of the variables involved, you can not only better appreciate the quality of an oak-aged wine, but also make informed pairing decisions. As Jean-Luc Le Dū reminds us, “Great oak should be like a graceful dance partner: guiding the wine to shine its best self.”