Slow Food Glades to Coast champions the protection of our unique sub-tropical environment, our coastland and ocean and the life within it-from sea to sea of grass.

Is that a 2X4 that I smell in my wine glass?  Wine tasting notes often refer to wines as oaky, but what exactly does that mean?  The use of oak in winemaking can play an important role in the final product in several different ways.

First, consider the source of the wood.  Most American oak barrels typically come from the species Quercus alba, which is a white oak species.  This oak has wider grains and lower wood tannins.  The wider grains allows for a quicker, more concentrated release of aromas into the wine.  American oak typically imparts flavors with sweeter nuances like vanilla, along with coconut (think sunscreen) and dill (think pickles).  This oak is used for big, powerful reds and Chardonnays from warmer climates. 

In France, Quercus petrea is more common for its finer grain and richer aromatic components.  This produces silky, softer style tannins.  Warm sensations such as baking spices (cinnamon, clove, nutmeg) are more apparent with this type of wood.  Some winemakers choose their wood from one specific forest as each forest may add slightly different nuances to the final blend.  Due to the finer grain of French oak, less of the tree may be used in barrel production.  Therefore, the cost of French barrels is more than that of American barrels.