Oaking
In the last few years we have witnessed the demise of countless supposed ‘Power Couples’: Brad and Angelia, Justin and Selena and rumours that Posh and Becks are hanging on by a thread (not that I read the gossip rags at all). As human beings we crave both consistency and assurance, and some seem to take these relationship failings as a sign that ‘true love’ really doesn’t exist, and neither does the perfect relationship. However, believing that would mean forgetting the power couple to end all power couples; an iconic duo whose relationship has literally spanned centuries, and shows no sign of stopping…well, ever. Ladies and gents, let’s give it up for Oak and Wine. All rounds of applause are welcome.
Image courtesy of Wine Folly.
But how did oaking wine even come about?!
While we mere mortals use salt and pepper for seasoning (or perhaps a herb or two if we’re feeling particularly adventurous), winemakers use a tree to enhance the flavour of their precious produce. This phenomenon was not, however, the result of a mad-scientist-type experiment or the work of a creative genius, no. The slightly less compelling truth is that is was simply a happy accident.
Just as with most other civilized aspects of society, the roots of course stem from the Romans – though I suppose one could argue the French (and maybe even the Brits) likely played their part too. For centuries Romans had fought to win the wine transport struggle, ultimately making do with clay amphorae (big clay vases that you will have no doubt seen in a school text book back in the day). The other option was barrels made from Palm wood, but the palm situation was considered to be a bit of a nightmare given the fact they couldn’t actually bend the wood because it was so tough. Jump forward in time to Roman domination of the Gauls (Western Europe) and we see an epiphany occur. The Romans saw that the Gauls used oak barrels for their beer and realized they were on to something. Not only was the wood supple and tight grained (making it waterproof), but Oak trees were in plentiful supply – it was a no-brainer.
It wasn’t until much later, probably after they’d built a road or 500, that they twigged on to the fact that oak barrels were altering the taste of the wine – and altering it for the better. It’s true that the Romans pretty much introduced both hygiene and a functional law system to the Western World but I think we can all agree that their most significant contribution was this absolute triumph…right?
While we mere mortals use salt and pepper for seasoning (or perhaps a herb or two if we’re feeling particularly adventurous), winemakers use a tree to enhance the flavour of their precious produce. This phenomenon was not, however, the result of a mad-scientist-type experiment or the work of a creative genius, no. The slightly less compelling truth is that is was simply a happy accident.
Just as with most other civilized aspects of society, the roots of course stem from the Romans – though I suppose one could argue the French (and maybe even the Brits) likely played their part too. For centuries Romans had fought to win the wine transport struggle, ultimately making do with clay amphorae (big clay vases that you will have no doubt seen in a school text book back in the day). The other option was barrels made from Palm wood, but the palm situation was considered to be a bit of a nightmare given the fact they couldn’t actually bend the wood because it was so tough. Jump forward in time to Roman domination of the Gauls (Western Europe) and we see an epiphany occur. The Romans saw that the Gauls used oak barrels for their beer and realized they were on to something. Not only was the wood supple and tight grained (making it waterproof), but Oak trees were in plentiful supply – it was a no-brainer.
It wasn’t until much later, probably after they’d built a road or 500, that they twigged on to the fact that oak barrels were altering the taste of the wine – and altering it for the better. It’s true that the Romans pretty much introduced both hygiene and a functional law system to the Western World but I think we can all agree that their most significant contribution was this absolute triumph…right?
Image courtesy of Wine Folly
But what does it actually do?!
It’s the opinion of many that, quite simply, oak makes wine better - testament to this the top 50 most expensive wines in the world are all oak aged, so it’s definitely doing something right.
In brief, oak adds aroma compounds to wine so if a wine has been oaked your nose will definitely know about it (if you know what you’re looking for). That said, you’ll also be able to taste the flavours that oak adds to wine.
Any of these guys are telltale signs of oak ageing…
It’s the opinion of many that, quite simply, oak makes wine better - testament to this the top 50 most expensive wines in the world are all oak aged, so it’s definitely doing something right.
In brief, oak adds aroma compounds to wine so if a wine has been oaked your nose will definitely know about it (if you know what you’re looking for). That said, you’ll also be able to taste the flavours that oak adds to wine.
Any of these guys are telltale signs of oak ageing…
- Vanilla/Coconut
- Spice/Cloves
- Chocolate/Caramel
- Coffee
- Smoke/char
- Butter
And why is it so expensive?!
Well, barrels don’t exactly come cheap. Your standard barrel (which holds 228l, which is equivalent to 304 bottles of wine), if made from French oak, will set you back a whopping €900. The slightly more economical option would be an American oak barrel, but even so you’re still looking at a price tag of €395. You might think ‘they’ve got you over a barrel’ is both literal and all too apt in this case, but when things are put in perspective it does make sense. For starters, the oak used to make barrels needs to be at least 80 years old – it also takes an entire oak tree to produce just 2 barrels. Barrels are also ‘toasted’ (a little like you would a marshmallow, no joke) to varying degrees depending on what qualities the winemakers want to impart in their wine. Said toasting can be a fairly lengthy process and seeing as a barrel maker’s hourly rate would likely make even a plumber’s eyes water, it’s hardly surprising that the price tag isn’t far off the national debt.
Nonetheless, for those winemakers wanting to cut costs to make inexpensive wine, there are some other sneaky options that do a barrel’s job for a fraction of the price. Oak chippings, oak staves or even oak powder or essence can be added to the wine during maturation and similar results are achieved.
Well, barrels don’t exactly come cheap. Your standard barrel (which holds 228l, which is equivalent to 304 bottles of wine), if made from French oak, will set you back a whopping €900. The slightly more economical option would be an American oak barrel, but even so you’re still looking at a price tag of €395. You might think ‘they’ve got you over a barrel’ is both literal and all too apt in this case, but when things are put in perspective it does make sense. For starters, the oak used to make barrels needs to be at least 80 years old – it also takes an entire oak tree to produce just 2 barrels. Barrels are also ‘toasted’ (a little like you would a marshmallow, no joke) to varying degrees depending on what qualities the winemakers want to impart in their wine. Said toasting can be a fairly lengthy process and seeing as a barrel maker’s hourly rate would likely make even a plumber’s eyes water, it’s hardly surprising that the price tag isn’t far off the national debt.
Nonetheless, for those winemakers wanting to cut costs to make inexpensive wine, there are some other sneaky options that do a barrel’s job for a fraction of the price. Oak chippings, oak staves or even oak powder or essence can be added to the wine during maturation and similar results are achieved.