The following are results from research done at Stavin and should only be used to give an approximation of what each of these three varieties of oak can bring to your wine. Each sample was made using oak cubes with a two-month contact time and evaluated with no bottle ageing. Note: Due to the complexities of flavor chemistry these findings may or may not translate to your wine 100%. However, this information should be helpful in finding out which type of oak may the best to start with as you refine your oaking tastes.
• All toast levels have a perceived aromatic sweetness and full mouthfeel.
• French oak has a fruity, cinnamon/allspice character, along with custard/ crème brûlée, milk chocolate and campfire/ roasted coffee notes*. (*Especially at higher toast levels.)
• As the toast levels increased the fruity descriptor for the wine changed from fresh to jammy to cooked fruit/raisin in character.
• The American oak had aromatic sweetness and a campfire/ roasted coffee attribute present in all three toast levels, with Medium Plus and Heavy toast having the highest intensity.
• American oak had cooked fruit more than a fresh or jammy quality.
• American Oak imparted mouthfeel/fullness, especially in Medium Plus.
• The Hungarian oak at Medium toast displayed a high perceived-vanillin content, with roasted coffee, bittersweet chocolate and black pepper characters.
• Medium Plus and Heavy toast imparted mouthfeel fullness, with only a slight amount of campfire/roasted coffee. Heavy also had pronounced vanillin. At all toast levels, there were unique attributes such as leather and black pepper, not observed in other oak origins
For additional information on Oak, Check out our Oak Information Paper.
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