Winemakers adjust oak usage for wines intended for early consumption by using techniques such as:
Choosing the Right Oak
When it comes to making wines for early consumption, winemakers often opt for oak barrels that impart softer, more subtle flavors. Here are some ways they choose the right oak:
- Selecting barrels made from American oak, which tends to give a sweeter, more vanilla-like flavor compared to the stronger, spicier flavors associated with French oak.
- Choosing barrels that are medium-toast or lightly toasted, as this imparts less intense oak flavors to the wine.
- Opting for older barrels that have been used multiple times, as they will have less oak influence on the wine.
Shorter Aging Periods
One way winemakers can adjust oak usage for wines meant for early consumption is by reducing the amount of time the wine spends in oak barrels. This helps prevent the wine from picking up too much oak flavor, making it more approachable and ready to drink sooner. Here’s how they do it:
- Aging the wine in oak barrels for a shorter period, such as 6-9 months instead of the usual 12-18 months.
- Using larger oak barrels, such as puncheons or foudres, which have less surface area contact with the wine and therefore impart fewer oak flavors in a shorter amount of time.
Blending with Unoaked Wine
Another technique winemakers use to adjust oak usage for wines intended for early consumption is blending the wine with unoaked wine. This helps dilute the oak flavors and create a more balanced and approachable final product. Here’s how they do it:
- Blending a portion of the oaked wine with an equal portion of unoaked wine to reduce the overall oak influence in the final blend.
- Adding unoaked wine to the oaked wine until the desired oak level is achieved, creating a harmonious balance of flavors.
Using Oak Alternatives
For wines meant for early consumption, winemakers can also use oak alternatives to achieve the desired oak influence without the need for traditional oak barrels. These alternatives can provide more control over the oak flavors and allow for a quicker turnaround time. Here are some common oak alternatives:
- Oak chips or staves: Adding oak chips or staves to the wine during fermentation or aging can impart oak flavors quickly and efficiently.
- Oak powder: Mixing oak powder with the wine can give it a subtle oak influence without the need for extended barrel aging.
- Oak essence: Adding oak essence to the wine allows winemakers to customize the oak profile to their liking, making it ideal for wines intended for early consumption.
Adjusting Oak Toast Levels
The toast level of oak barrels can significantly impact the flavors they impart to the wine. Winemakers can adjust the toast level to control the intensity of the oak flavors and make the wine more suitable for early consumption. Here’s how they do it:
- Choosing barrels with a lower toast level, such as light or medium toast, to impart milder oak flavors to the wine.
- Opting for a longer, slower toast to achieve a more subtle oak influence, ideal for wines that are meant to be enjoyed young.