Wines are labeled based on their oak aging to provide consumers with information about the flavor profile, complexity, and style of the wine. These labels often include terms such as “Unoaked” or “Aged in New Oak,” which indicate how the wine was aged and the impact that oak barrels had on its taste. Let’s dive deeper into how wines are labeled based on their oak aging:
Unoaked Wines
Unoaked wines are those that have not been aged in oak barrels at all. Instead, these wines are typically aged in stainless steel tanks or concrete vats. This aging process allows the natural flavors of the grape to shine through without being influenced by oak. Unoaked wines are known for their fresh, crisp, and fruit-forward flavors. They are often lighter in body and have higher acidity compared to oak-aged wines. Some common characteristics of unoaked wines include:
- Bright fruit flavors
- High acidity
- Crisp finish
- No oak-derived flavors such as vanilla or baking spices
Aged in Oak Wines
On the other hand, wines that have been aged in oak barrels are labeled differently based on the type of oak used, the age of the barrels, and the length of time the wine spent in oak. Here are some common labels you might come across for wines aged in oak:
American Oak vs. French Oak
One way wines are labeled based on oak aging is by specifying the type of oak barrels used. American oak and French oak are the two most common types of oak used in winemaking, each imparting distinct flavors to the wine:
- American Oak: American oak barrels are known for imparting flavors of vanilla, coconut, and dill to the wine. Wines aged in American oak often have a sweeter, more pronounced oak flavor.
- French Oak: French oak barrels impart flavors of cedar, spice, and toast to the wine. Wines aged in French oak tend to have a more subtle oak influence, with a focus on elegance and complexity.
New Oak vs. Neutral Oak
Another way wines are labeled based on oak aging is by indicating whether the oak barrels were new or neutral:
- New Oak: Wines aged in new oak barrels will have a more pronounced oak flavor, as the wood imparts its flavors more readily to the wine. New oak barrels also contribute tannins, which can add structure and complexity to the wine.
- Neutral Oak: Wines aged in neutral oak barrels have been used for several vintages, so they no longer impart strong oak flavors to the wine. Instead, these barrels allow the wine to develop without the influence of new oak, resulting in a more subtle oak character.
Length of Oak Aging
The length of time a wine spends in oak barrels can also be indicated on the label, giving consumers an idea of how long the wine was aged and how much oak influence it may have:
- Short Oak Aging: Wines aged for a short period in oak barrels, typically less than six months, will have a subtle oak influence and may showcase more primary fruit flavors.
- Medium Oak Aging: Wines aged for a moderate amount of time in oak, around six to twelve months, will have a balanced oak character that complements the fruit flavors of the wine.
- Long Oak Aging: Wines aged for an extended period in oak, over a year or more, will have a pronounced oak influence with flavors of oak, spice, and vanilla dominating the palate.
Other Oak Aging Labels
In addition to terms like “Unoaked” and “Aged in New Oak,” there are other labels you may encounter that provide information about the oak aging process of a wine:
- Barrel Fermented: Wines that are barrel fermented are fermented in oak barrels, which can impart additional complexity and texture to the wine.
- Barrel Select: Wines labeled as “Barrel Select” are typically a winemaker’s top blend, selected from the best barrels in the cellar for their quality and aging potential.
- Reserve: The term “Reserve” on a label can indicate that a wine has been aged longer in oak and/or bottle, resulting in a higher quality, more complex wine.