SOMETHING ABOUT OAK (Find more on our web site...)

How does oak affect the flavour of the finished wine? For red wines, barrels often add a little spice, enhance the structure, and may add some sweet vanillin characters. A white wine that has been fermented and aged in barrels will often have a noticeable nutty, buttery character along with the spice and vanilla characteristics that reds often pick up. Barrel aged wines are generally a little more complex and have a more interesting texture than those aged in tank, although some white grape varieties, rarely benefit from being oaked.

Because new barrels are expensive, their use is usually reserved for premium wines. But winemakers are only human: they want the beneficial effects of oak for their cheaper wines as well, without the high cost. As a result, barrel substitutes have become increasingly popular. These can range from small oak chips in teabag-like nets to barrel staves bolted into the inside of the tank. Results can be variable, and are generally not as good as those achieved by barrels. If you see the words ‘oaked’ on the label of an inexpensive wine without mention of barrels, the chances are one of these alternative techniques has been used. However, it is impossible to find Italian wines artificially aged with chips, as this practice is strictly prohibited by Italian law.