The importance of an oak barrel

Until very recently I hadn’t realised just how important the barrel was, and I am now left wondering if the barrel isn’t more important than the grape?… No, impossible.

The aromas and flavours that the oak gives to the wine, toast, caramel, coffee, toffee or vanilla all depend on the type of barrel, how old it is and how long the wine is left in the barrel.

The oak barrels are fired on the insides. A light firing will impart a ‘toast’ type aroma whereas a heavy firing will impart a ‘caramel’ aroma.

The choice of oak is also important as is the age of the barrel. When the barrel is first used the aroma’s taken up by the wine are more intense than wine placed in a barrel which is three or four years old.

Flavour isn’t the only reason for using barrels. Oak barrels are porous, so the wine gently oxides over time, the older the barrel, the more porous it is and the oxygenation process is increased. This oxygenation process, combined with the oak tannins helps smooth out the texture of the red wine without removing the preservation qualities of the tannins. The skilled wine maker has to decide how long to keep a particular wine in the oak barrel. The age of the barrel, the aromas the barrel can impart and the level of oxygenation all must be considered.

I just hadn’t realised how complicated wine making was, and this only what happens after the wine has been made. I now have a new respect for the wine maker. Clever people.

When I am swigging back my next glass of red, I will try really hard to see if I can detect any toast, caramel, toffee or vanilla. I may just need a second glass, just to be sure…