The Aromas of Oak. Contains 12 key scents and a booklet to guide you through the various stages that wine undergoes as it matures in oak barrels. Try to memorise them and understand how wine acquires its aromas from wood barrels. The aromas are: Oak, Green Wood, Coconut, Clove, Vanilla Pod, Woody-Spicy, New Leather, Pharmaceutical Notes, Toast, Furfural, Liquorice, Smoky. " Oak Barrels allow slow oygenation of wine and benefit its structure..In many cases, the influence of oak on a wine's flavour is probably as important as the grape themselves." Beverley Blanning MW Matt Gant , winemaker at St Hallett in Barossa, describes the difference he sees in his wines aged in various type of oak:'American oak gives weight and richness, whereas French oak gives complexity and finesse' Beverley Blanning MW Wine Tasting Notes: "We tasted red and white wines that had been aged in barrels with different levels of toasting and compared these with the wines with no oak influence. The aromas of the white winevaried from hazelnut, through buttery, and oaky, to rich and toasty at different levels of toasting. In each case, the oak sweetened and softened the rather acidic base wine. For the red wine the results where even more dramatic. The simple, fruity, fairly nondescript wine was transformed by barrel ageing. Even at a light level of toasting, complex aromas of cloves, spice, coffee and toast were detectable. Higher levels of toast emphasised these characters further, with increasing levels of pepperiness and coconut becoming apparent. "
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