In winemaking, wood barrels impart textures, aromas and flavors into the final product.
Wines can be fermented and/or aged in oak barrels anywhere from six months to two years or longer.
Many red wines are aged in some type of oak barrels while few white wines are fermented or aged in oak (Chardonnay is the biggest exception).
Wine barrels are made from oak trees grown in many parts of the world. While French and American oak are most commonly used, there is also oak from places such as Hungary and Romania.
Oak barrels can be classified as ‘new,’ ‘used’ or ‘neutral.’ New oak is used to impart bold flavors. Lightly-used barrels, having been used for only one or two wines vintages, impart somewhat less flavor. And, neutral oak generally imparts no discernible flavor.
The primary difference between French and American oak is the different flavor characteristics they impart. French oak barrels are said to impart flavors of dark chocolate, roasted coffee beans and subtle smoke and spice notes, and produce wines with silkier textures. American oak is said to impart flavors of coconut, vanilla extract, cream soda and sweeter spices. They are also said to be more assertive in the imparted flavors while resulting in wines with a creamier texture.
But, like most things, it greatly depends on how the oak is prepared (i.e., toasted) and how the different types are used by each winemaker. Cheers!