Oak ageing: Difference between revisions

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The use of oak in winemaking is widespread, but styles and preferences vary significantly by region and tradition. French oak, particularly from forests like Allier and Tronçais, is known for its fine grain and subtle impact on flavour, often lending notes of spice and toast<ref>Kelli White, “Oak and Wine”, GuildSomm, https://www.guildsomm.com/public_content/features/articles/b/kelli-white/posts/oak-and-wine, accessed August 2025.</ref>. American oak, in contrast, tends to impart more pronounced aromas of coconut, vanilla, and dill<ref>Wine Folly, “Wine and Oak: What Oak Aging Does to Wine”, https://winefolly.com/deep-dive/what-oak-aging-does-to-wine/, accessed August 2025.</ref>.

Regions such as Bordeaux, Rioja, Barossa Valley, and Napa Valley frequently employ oak ageing for red wines, while white Burgundy and select New World Chardonnays also benefit from oak maturation. Barrels come in various sizes, from small barriques (225 litres) to large foudres, with smaller vessels offering more intense oak influence due to the higher surface area-to-volume ratio.

Regions such as [[Bordeaux]], [[Rioja]], [[Barossa Valley]], and [[Napa Valley]] frequently employ oak ageing for red wines, while white Burgundy and select New World Chardonnays also benefit from oak maturation. Barrels come in various sizes, from small barriques (225 litres) to large foudres, with smaller vessels offering more intense oak influence due to the higher surface area-to-volume ratio.

The choice of oak, toast level, barrel age, and duration of ageing are critical decisions in the cellar. Together, these factors shape not only the sensory profile of the finished wine but also its ageability and market identity.

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 The use of oak in winemaking is widespread, but styles and preferences vary significantly by region and tradition. French oak, particularly from forests like Allier and Tronçais, is known for its fine grain and subtle impact on flavour, often lending notes of spice and toast<ref>Kelli White, “Oak and Wine”, GuildSomm, https://www.guildsomm.com/public_content/features/articles/b/kelli-white/posts/oak-and-wine, accessed August 2025.</ref>. American oak, in contrast, tends to impart more pronounced aromas of coconut, vanilla, and dill<ref>Wine Folly, “Wine and Oak: What Oak Aging Does to Wine”, https://winefolly.com/deep-dive/what-oak-aging-does-to-wine/, accessed August 2025.</ref>.
-Regions such as Bordeaux, Rioja, Barossa Valley, and Napa Valley frequently employ oak ageing for red wines, while white Burgundy and select New World Chardonnays also benefit from oak maturation. Barrels come in various sizes, from small barriques (225 litres) to large foudres, with smaller vessels offering more intense oak influence due to the higher surface area-to-volume ratio.
+Regions such as [[Bordeaux]], [[Rioja]], [[Barossa Valley]], and [[Napa Valley]] frequently employ oak ageing for red wines, while white Burgundy and select New World Chardonnays also benefit from oak maturation. Barrels come in various sizes, from small barriques (225 litres) to large foudres, with smaller vessels offering more intense oak influence due to the higher surface area-to-volume ratio.
 The choice of oak, toast level, barrel age, and duration of ageing are critical decisions in the cellar. Together, these factors shape not only the sensory profile of the finished wine but also its ageability and market identity.