Oak ageing is the maturation of wine in oak barrels or other oak vessels. Oak can influence a wine through controlled oxygen exchange and the extraction of wood-derived compounds, adding aroma, texture and structure. The result depends on oak species, forest origin, barrel size, toast level, barrel age, wine style and time in contact with the wood.
Depending on the wood and toast, oak may contribute vanilla, clove, nutmeg, toast, smoke, coconut, caramel-like or roasted aromas. Oak also contains tannins that can influence a wine’s structure. The barrel allows small amounts of oxygen to interact with the wine, which can affect colour, tannin and development.
New oak generally contributes more extractable flavour and tannin. Used oak is more neutral because some compounds have already been extracted by previous wines. Large-format vessels provide a lower surface-area-to-volume ratio than small barrels and generally impart less oak flavour per litre.
Common vessels include the 225-litre Bordeaux barrique, the Burgundy pièce, larger puncheons and foudres. French and American oak can show different aromatic tendencies, but forest, grain, seasoning, toast and cooperage are all important. No single oak origin guarantees a particular flavour.
Stainless steel is neutral and allows winemakers to preserve fresh fruit without wood-derived aromas. Oak ageing may add complexity and texture, but it is not always desirable. Many premium wines are made entirely or partly in stainless steel, concrete or other vessels.
Example: a Chardonnay may be fermented and matured in new and used French oak to develop texture, while a Sauvignon Blanc may remain in stainless steel to preserve fresh citrus and herbal aromas.
Chef’s note: oak should support the wine rather than dominate it. Consider the wine’s fruit, acidity, body and balance before pairing it with a dish.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
