Oak Wine Red

/Oak Wine Red

Oak Wine Red

CHF18.50

Grape Variety: Oak-Wine RED

Characteristics: Many wines can benefit from adding Oak-Wine to your cuvée. By adding Oak-Wine to your blend you can enhance the color of the wine, soften and round out flavors, and impart its own unique characteristics.

Color: The color is not affected as much, but often the wine can become slight darker.

Aroma: In the oaked wine the fruit will still be present, but it won’t be as bright and crisp, instead it will be in balance with other flavors, such as vanilla and spices.

Body: The blend with oak-wine will get a fuller mouthfeel.

Wine Making Flavors: Flavors that can be enhanced by oak are mocha, caramel, toffee or honey.

Blended with: Many wines can benefit from coming in contact with oak. Just be creative by yourself.

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Product Description

Difference between an unoaked wine and an oaked wine

Many wines can benefit from coming in contact with oak. Oak can enhance the color of the wine, soften and round out flavors, and impart its own unique characteristics. Almost all red wines and many white wines spend time in oak barrels before being bottled, and that’s just because winemakers have found they taste better that way.

Use oak as a chef would use salt, you use a little or a lot to either just slightly bring out other flavors, or to have the oak’s own characteristics play a more prominent role. However, just as a chef can use too much salt in a dish, so to can a winemaker use too much oak in a wine. If all you taste is the characteristics of the oak, instead of the fruit, we say the wine is not balanced. If you drink a wine that tastes like liquid butter, that wine has way too much oak.

An unoaked wine is more likely to be lighter-bodied than its oaked counterpart, with more fresh fruit flavors and less of any cedary, toasty, vanilla character.

We suggest not to add more than 50% of Oak-wine to your cuvée.

Just try – taste and find your best blend.

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