Oak ageing: Difference between revisions

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== Relevance in Wine ==

Oak ageing plays a central role in shaping the structure, texture, and flavour profile of many wines, particularly full-bodied reds and select whites. In red wines, oak contributes to the polymerisation of tannins, which can enhance mouthfeel and reduce astringency over time<ref>Emile Peynaud, ''The Taste of Wine'', Macdonald & Co., 1987, pp. 112–115, ISBN 978-0960986821.</ref>. In white wines, especially Chardonnay, oak can add richness and layers of complexity, often complementing techniques such as malolactic fermentation and lees stirring.

Oak ageing plays a central role in shaping the structure, texture, and flavour profile of many wines, particularly full-bodied reds and select whites. In red wines, oak contributes to the polymerisation of tannins, which can enhance mouthfeel and reduce astringency over time<ref>Emile Peynaud, ''The Taste of Wine'', Macdonald & Co., 1987, pp. 112–115, ISBN 978-0960986821.</ref>. In white wines, especially [[Chardonnay]], oak can add richness and layers of complexity, often complementing techniques such as malolactic fermentation and lees stirring.

Beyond sensory attributes, oak ageing also serves a technical function in allowing micro-oxygenation, which can help stabilise a wine’s phenolic structure and colour<ref>Jancis Robinson (ed.), ''The Oxford Companion to Wine'', 4th ed., Oxford University Press, 2015, p. 488, ISBN 978-0198705383.</ref>. However, the practice requires skill and balance: excessive oak can dominate varietal character, while too little may leave the wine underdeveloped. As such, oak is often viewed as a winemaker’s tool — one that can either elevate or overwhelm, depending on its application.

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 == Relevance in Wine ==
-Oak ageing plays a central role in shaping the structure, texture, and flavour profile of many wines, particularly full-bodied reds and select whites. In red wines, oak contributes to the polymerisation of tannins, which can enhance mouthfeel and reduce astringency over time<ref>Emile Peynaud, ''The Taste of Wine'', Macdonald & Co., 1987, pp. 112–115, ISBN 978-0960986821.</ref>. In white wines, especially Chardonnay, oak can add richness and layers of complexity, often complementing techniques such as malolactic fermentation and lees stirring.
+Oak ageing plays a central role in shaping the structure, texture, and flavour profile of many wines, particularly full-bodied reds and select whites. In red wines, oak contributes to the polymerisation of tannins, which can enhance mouthfeel and reduce astringency over time<ref>Emile Peynaud, ''The Taste of Wine'', Macdonald & Co., 1987, pp. 112–115, ISBN 978-0960986821.</ref>. In white wines, especially [[Chardonnay]], oak can add richness and layers of complexity, often complementing techniques such as malolactic fermentation and lees stirring.
 Beyond sensory attributes, oak ageing also serves a technical function in allowing micro-oxygenation, which can help stabilise a wine’s phenolic structure and colour<ref>Jancis Robinson (ed.), ''The Oxford Companion to Wine'', 4th ed., Oxford University Press, 2015, p. 488, ISBN 978-0198705383.</ref>. However, the practice requires skill and balance: excessive oak can dominate varietal character, while too little may leave the wine underdeveloped. As such, oak is often viewed as a winemaker’s tool — one that can either elevate or overwhelm, depending on its application.