All oak is not created equal. Here’s why the type of barrel used to age your wine matters and how it impacts what’s in your ...

In the 19th and 20th centuries, wine was almost exclusively fermented and aged in wood vessels made from oak, acacia, and other woods, which imparts tannin for structure, flavors of cinnamon and ...

Oak and wine were made for each other. The wood and how it is treated introduces flavors compounds and textures. Oak barrels allow slow oxygenation, which engenders complexity and depth.