I don't know if you, a wine lover, have you ever wondered why the overall style of New Zealand is so different from the "Fume Blanc" in California, USA? On this issue, in addition to the factors such as the climate and terroir of the appellation that must be mentioned, oak barrels are also an important reason for the difference in the style of white wine. So, how exactly do oak barrels affect white wine?
Oak barrels: use or not?
In fact, in the process of making white wine, the winemaker will decide whether to use oak barrels based on the characteristics of the grape variety and the style of wine he wants to achieve. For example, if winemakers want to produce white wines that are fruity, fresh and crisp, and suitable for early drinking, stainless steel tanks rather than oak barrels are often chosen during fermentation and aging to preserve the fresh fruitiness and crisp acidity of the wine.
When making some white wines with more complex styles and fuller flavors, winemakers are likely to use oak barrels for fermentation or aging to add to the complexity and fullness of the wine. For example, many wineries in New Zealand choose to ferment in stainless steel tanks when brewing Sauvignon Blanc and Riesling in order to control the temperature and retain the pure fruity aroma of the wine. In California, in order to brew the "white rich beauty" with a silky export and complex aroma, winemakers will use oak barrels to ferment Sauvignon Blanc to give the finished wine more complex flavors.
Image source: www.closdeslunes.com
Second, what are the effects of oak barrels on white wine?
1. Affect the color of the liquor
Compared with red wines, oak barrels have a more significant effect on the color of white wines. In general, the longer a white wine ages in oak barrels, the darker its color becomes. For example, Chardonnay wines that are not aged in oak barrels are generally lighter in color, while Chardonnays that are aged in oak barrels are usually darker in color with more golden hues.
Chardonnay wine (Image: www.chablis-wines.com)
2. Increase aroma and flavor
Fermentation or aging in oak barrels can give white wines more complex aromas and flavours. On the one hand, the new oak barrel itself has some aroma and flavor, and these aromatic compounds will seep into the wine during the contact between the wine and the oak barrel. In general, American barrels tend to give wine flavors such as vanilla and coconut, while French barrels bring flavors such as hazelnut and smoky to wine. In the case of Chardonnay wines, american barrels give them popcorn and toffee flavors, while French oak barrels bring nutty and slightly smoky flavors.
On the other hand, in the process of aging wine in oak barrels, oxygen can enter the barrel through the pores of the oak barrel and react with the wine, bringing oxidative aromas and flavors to the liquor, such as nutty notes such as almonds, hazelnuts and walnuts, as well as aromas such as chocolate, coffee, toffee and caramel.
In addition, the size of the oak barrels, how old and new they are, and how long the wine is placed in the barrels all have an impact on the wine. Compared with 500L oak barrels, the liquor in small oak barrels of 225L has a larger proportion of the contact area with oak, so its impact on wine is also greater. At the same time, after one or two uses, the influence of oak barrels on the wine will also be reduced, and the old oak barrels that have been used many times will hardly bring oak flavor to the wine, but still play an important role in the oxidative aging of the wine. In Alsace, some winemakers make Riesling in large old oak barrels, which increase the texture and aroma complexity of the wine through moderate oxidation without giving the wine an unnecessary oak flavor.
225L small oak barrel (Image: www.chateaucoutet.com)
3. Enhances taste and aging potential
During the aging of oak barrels, the white wine comes into contact with oxygen and the taste can also be enhanced, becoming more supple and dense. At the same time, some white wines intended to be aged in oak barrels will also choose to have alcoholic fermentation in oak barrels, which is conducive to Sur Lie aging. After the alcoholic fermentation of the white wine, the dead yeast cells will gradually settle to the bottom of the container to form a puree, and some wineries will choose to age the white wine with these purees for a period of time in order to induce a subtle chemical reaction. This method is mainly used in the brewing of white wines and sparkling wines, which is conducive to improving the body and texture of the wine, giving the yeast flavor of liquid bread, cheese or biscuits.
In addition, aging white wines in newer oak barrels adds a little tannin to the wine, which can enhance the wine's ageing potential to some extent.
2014 Bray Brothers Book Fangcourt (Puy-Van Lierre) White Wine
Nowadays, many appellations use oak barrels to ferment and age white wines, such as some Chardonnay in California, Bordeaux in France, and some white wines in Rioja, Spain. Winemakers cleverly use different types of oak barrels to create a variety of styles of wine, creating more possibilities for the colorful world of white wines.
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