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Oak Barrels
As well as the traditional (in many cases, legally required) 750ml bottle (the standard size
to be found on supermarket and wine merchants shelves), and the useful half-bottle
What is the difference between French and
American Oak?
A type of
hardwood commonly used for building wine barrels. American oak has a
distinctive, bourbon-like flavor while the French oak flavor is more subtle.
Both types of oak barrels contribute considerable tannin and vanillin
(vanilla) flavors to wines during aging
Master of
Wine, Mark deVere Says:
New barrels of
American oak give wine a strong, oak aroma, creamy character, and vanilla
and dill flavors. Many American oak barrels give slightly coarse tannins to
wine.
French oak
contributes gentler, more integrated oak and vanilla character. As barrels
age, wine absorbs less oak flavor, and the distinction between American and
French oak becomes less significant.
However, wine
is more likely to breathe through old French oak barrels than through old
American oak barrels, which may have slightly thicker staves.
American Oak Regions
Barrels made from American white oak were originally produced for the
bourbon industry. However, American oak barrels are increasingly being used
by wineries, particularly given recent improvements in barrel fabrication
and of course simple economics (top quality American oak barrels cost about
$270 while their French counterparts cost $600 - $800).
American oak barrels have improved dramatically over the last five years. In
the past, only varieties with intense flavors such as Caber-net Sauvignon
and Zinfandel were able to stand up to the more aggressive aromas and
flavors that American oak available at the time contributed.
French Oak Regions
In
France, special designations indicate the regions where oak has been
cultivated and cut for centuries to produce containers for wine and
spirits. There are at least six major forest origins that are commonly
specified:
French Oak Regions
Limousin: Limousin is
used almost exclusively for the maturation of Cognac.
Allier: The oak is
fairly similar to that of Nevers, although usually more tight-grained in
structure.
Troncais:
The Tronçais forest is not large, and its limited production is in great demand
by Pinot Noir winemakers. Planted in the 17th Century
Nevers:
This oak is predominantly
Q. sessilis. The trees grow tall and straight in forest conditions, which
produces logs that are generally medium-tight grained. A good oak for both
Reds and Whites based upon the toast.
Bourgogne:
Bourgogne (boar-go-nya)
oak comes mainly from the forests of Citeau, to the east of Nuits Saint Georges
in the Département of Côte d'Or. Its characteristics resemble Limousin oak, but
is medium-grained.
Vosges:
This oak, which only
became commercially available in the late 1970's, is becoming more in demand in
Burgundy and by producers of Chardonnay.
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