{"id":3443,"date":"2020-04-17T10:57:46","date_gmt":"2020-04-17T14:57:46","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=3443"},"modified":"2022-07-18T16:05:58","modified_gmt":"2022-07-18T20:05:58","slug":"oaked-wines-vs-unoaked-wines-whats-the-difference","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/oaked-wines-vs-unoaked-wines-whats-the-difference\/","title":{"rendered":"Oaked Wines Vs. Unoaked Wines: What\u2019s the Difference"},"content":{"rendered":"

The wine<\/a> creation process is wonderful and diverse. Depending on red or white, the fermentation process, the aging process, and so much more, the wine that comes in your bottle has gone through a varied number of steps. The aging process<\/a>, in particular, is quite different depending on the winemaker and the type of wine. It can age for months or for years, it can sit in stainless steel barrels or oak barrels, and more. Today, we\u2019ll discuss the following question: what\u2019s the difference between oaked wine and unoaked wines?<\/p>\n

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Oak Barreling Process<\/h2>\n

Many wines<\/a> benefit from coming into contact with oak. An oak barrel can enhance the color of the wine, soften flavors, round out flavors, and impart some unique characteristics of its own. These barrels don\u2019t discriminate on red or white wines, and many wines do spend time in oak barrels to even out their flavors.<\/p>\n

Think about oak as your favorite seasoning in the kitchen\u2014salt, pepper, oregano, paprika, whatever you choose. Now, think about how too much of said seasoning can overpower the dish, or it can enhance the flavors already there. Too much paprika will overpower your seafood. Too little salt, and the natural flavors of your dish will seem dull and unseen.<\/p>\n

This is the same with oak in the aging process. Too much oak, and you\u2019ll get the buttery flavor that so many people put hand-in-hand with Chardonnay. But too little oak, and you may not get the wonderful richness in your Reserva or Gran Reserva wine. These bottles must spend one to two years in oak, and without it, you would not get that tannin-full wine.<\/p>\n

How to Recognize an Oaked Wine<\/h2>\n

When a wine<\/a> sits in oak to age, the oak\u2019s flavors (or phenols) will seep into the wine\u2019s flavors and color. For example, let\u2019s think back to Chardonnay. An unoaked Chardonnay will set in a stainless-steel barrel. These steel barrels won\u2019t impart any of its own flavors, which will leave the Chardonnay with a lighter body and higher acidity. An oaked Chardonnay, however, will become fuller-bodied and a darker yellow the longer it sits in oak.<\/p>\n

The flavors of an oaked versus an unoaked wine will vary depending on the grapes chosen. However, when it comes to an oaked wine, the flavor profile of the bottle will match the wood of the barrel. There are three factors of an oaked wine that will pass on to the wine itself:<\/p>\n