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Exposure to oak either during fermentation or after (during barrel aging) will introduce more phenolic compounds to the wines. Prior to bottling, excessive fining or filtering of the wine could strip the wine of some phenolic solids and may lessen a wine's ability to age. [1] [4] Storage conditions can influence a wine's aging ability.
Oak wine barrels. Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel.
In barrel aging, the natural properties of the wood allow for gentle aeration of the wine to occur over a prolonged period. This aids in polymerization of tannin into larger molecules, which could fall out of solution, not promoting protein precipitation in the mouth and thus improving mouth astringency.
The third barrel is then refilled by transferring half of the wine from the second barrel. The wine transferred from the second barrel has an average age of 2.5 years (at the end of year 2, after barrel transfers, it was half 2-year old wine, half 1-year old wine, for an average age of 1.5 years; at the end of year 3, before barrel transfers ...
Some winemakers use "200% new oak", where the wine is put into new oak barrels twice during the aging process. Bulk wines are sometimes more cheaply flavored by soaking in oak chips or added commercial oak flavoring instead of being aged in a barrel because of the much lower cost.
Ranging from riesling to a premier-cru, the flavorful options can be aged for an additional 10-20 years. White Wines Age Beautifully Too. Here Are 3 to Lay Down Now.