MedPretzel
Senior Member
- Joined
- Aug 12, 2004
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I have a really newbie quesiton to ask, but since I don't make usual wines, I've never felt the need to use oak in my wines.
What exactly does Oak do to a wine? It gives it an "oaky" flavor is what I gathered, like it has been aged in a barrel, but I'm not sure if I have ever in my life tasted oak in a wine. If I did, I thought it was a natural part of the wine, I guess.
So, would my country wines profit/benefit from oaking? I mean, I don't imagine you can say something about a sage wine, I understand, but could someone explain to a person who has no idea the general jist of the oaking your wines, and the results? Sorry if this is a topic that is huge. I'm just not sure if oaking would help or hurt my wines at this point.
What exactly does Oak do to a wine? It gives it an "oaky" flavor is what I gathered, like it has been aged in a barrel, but I'm not sure if I have ever in my life tasted oak in a wine. If I did, I thought it was a natural part of the wine, I guess.
So, would my country wines profit/benefit from oaking? I mean, I don't imagine you can say something about a sage wine, I understand, but could someone explain to a person who has no idea the general jist of the oaking your wines, and the results? Sorry if this is a topic that is huge. I'm just not sure if oaking would help or hurt my wines at this point.