One of the key players in the aging of wine is, without a doubt, wood. While it was originally used simply for storing wine, over time, its influence on the aging process became evident. As a “living material,” wood transfers its qualities to the wine, enhancing its characteristics and adding different nuances to its organoleptic properties.
Wood clearly contributes to the final flavor of the wine, adding more body and intensity. The result depends on the length of time the wine has been in contact with the wood—more time means more intensity. From six months of aging onward, you can start to perceive flavors reminiscent of vanilla and caramel.
Beyond its own scent, barrel aging imparts toasted or spiced aromas to the wine. Among the most characteristic aromas are those reminiscent of vanilla, licorice, coffee, chocolate, or caramel.
Wood enhances the intensity of a wine’s color, whether white or red. This occurs due to the reaction between the wood’s tannins and the anthocyanins, which are responsible for wine pigmentation and are found in the grape skins.
Barrel aging also extends a wine’s longevity, making it a great preservation method. Depending on the quality of the wood, it can transform a good wine into an exceptional one.
Today, oak is the most widely used wood for winemaking. Experts in oenology agree that it best preserves the wine’s organoleptic qualities. However, oak is also the most expensive wood, impacting the final price of the bottle. Besides oak, other types of wood bring unique characteristics to wine.
European oak is the most commonly used wood worldwide for aging both red and white wines because it best respects the wine’s natural qualities. This oak has a finer grain, providing a smoother final result. However, not all oak is the same—the characteristics of the wood depend on the tree’s age, growth rate, and geographic location.
Among the varieties of European oak, French oak offers different nuances depending on the region it comes from. For example, Berry oak, often used for aging red wines, has a fine grain due to its slow growth, contributing refined and subtle aromas.
On the other hand, Limousin oak grows faster and has a coarser structure, imparting bolder aromas, making it ideal for aging spirits like Cognac.
Another variety is American oak, which is less common but offers unique characteristics, such as stronger wood aromas with sweet notes of spices and vanilla.
Cherry wood barrels can be either untoasted or medium-toasted.
Acacia barrels also come in untoasted and medium-toasted versions.
Rarely used for winemaking, pine barrels are almost exclusively found in the Canary Islands, where they are used for aging “vinos de tea.” These red wines acquire a resinous aroma from the pine.
Chestnut barrels do not impart distinct qualities to wine and are primarily used for storage rather than aging.
Beyond these general characteristics, there are additional factors that influence how each barrel affects the wine, making each bottle unique.
Aging is just as important as the winemaking process itself. During its time in the barrel, wine absorbs the influence of the wood, acquiring different notes of flavor, aroma, and color. These elements can make the difference between a good wine and an outstanding one. It’s no surprise that wood is often called “the stylist of wine.”
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Carretera CL-619 km 66.1 Gumielde Mercado (Burgos) Espana
Carretera CL-619 km 64 Gumielde Mercado (Burgos) Espana
