Ep 133

What if one of wine’s most recognizable symbols, the oak barrel, was never meant to be used for aging wine at all?

In this episode, we’re diving into the history and science of oak in winemaking. From the Roman Empire’s accidental discovery of oak barrels to how modern winemakers use them intentionally today, you’ll learn why oak has become one of the most powerful tools for shaping a wine’s flavor, texture, and aroma.

We’ll break down what really happens inside the barrel, from how oxygen softens tannins to the compounds that add notes of vanilla, spice, and caramel. You’ll also discover the truth behind that “buttery” flavor in Chardonnay and why it’s not actually coming from the oak itself.

Finally, we’ll explore the different types of oak used around the world, what makes French, American, and Hungarian barrels unique, and the rise of sustainable alternatives like oak chips and staves. 

If you’ve ever wondered how oak barrels influence what’s in your glass or what winemakers mean when they say a wine was “oaked”, this episode is for you!

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• Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!
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Episode Highlights:

• How oak barrels were first used by the Romans
  
  
• The key reasons winemakers choose oak today: flavor, texture, and fermentation environment
  
  
• The truth about “buttery” wines and malolactic fermentation
  
  
• The process of crafting an oak barrel, from staves to toasting
  
  
• Differences between French, American, and Hungarian oak
  
  
• Cost and sustainability factors in oak barrel use
  
  
• Why new vs. old oak matters for flavor
  
  
• Oak alternatives: chips, cubes, and staves
  
  
• The meaning of “the angel’s share” in winemaking
  
  
• How winemakers balance tradition with innovation

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