In last week’s article, I discussed the importance of aging when it comes to wine, and highlighted the two most popular wine aging vessels: stainless steel tanks and oak barrels.

As a recap: stainless steel provides a neutral environment for fermenting and aging wine. If a winemaker desires to produce a crisp, fresh wine that showcases the essence of the soil and fruit, they will likely choose a stainless steel aging vessel. Oak, on the other hand, can be used to add an extra dimension of flavor and texture.

While some producers create unique wines with added spices and flavorings, most traditional winemakers only craft their wines with the essential ingredients of grapes and yeast. For these winemakers, oak barrels provide a highly finessed alternative to flavored additives.

The effects of oak aging will vary depending on the size of the barrel, the length of time the wine is aged, and the type of oak used.

Click here to read the full article at Shore Local Newsmagazine.