Oak and Wine

• When wine ages in an oak barrel, the alcohol, water and acid extract chemicals, tannins, sugars and flavors from the wood. The wine extracts the most from the wood during the first few weeks, and the action slowly stops over time. Wine is typically aged in oak from a few weeks up to two years. Oak aged wines are typically described as oaky, vanilla-infused, smoky, toasty, spicy, and coconut-infused.
  
  

Age and Preparation of Barrel

• The preparation of oak barrels affects both the taste and the amount of time it takes to flavor wine. Oak barrels used the first time produce wine with the most flavors extracted from the oak. When a barrel is used a third time, the amount of time required to age it is twice the time that is required for the first and second use, since many of the extracts have already been released from the oak.
  
  

Type of Oak Barrel

• Whether or not an oak barrel is made of raw "green" wood, seasoned wood or toasted wood can all affect the taste of the wine once it is aged inside. A toasted barrel gives a more smoky flavor to the wine, a seasoned wood barrel adds a vanilla element to wine, and a raw wood barrel adds a spiciness to and softens the wine.
  
  

How Oak Tannins Affect Flavors of Aged Wine

• Wine aged in oak barrels have flavors from the tannins found in the oak itself. (These are different from the tannins found in grapes.) Oak tannins make wine heavier and creamier in the glass and the mouth.
  
  

Types of Wines Aged in Oak

• Wines aged in oak can be red, white or a blend of both; the flavors desired in the wine determine how long and in which barrels the wine will be aged.