Do the best wines have an oak flavor?

Not necessarily, but the alcohol content of better quality wines is generally not low, and the more it is stored, the more mellow it becomes.

Oak barrels are used in different fermentation techniques, some are brand new, some are half old and half new, or in other proportions are uneven.

Oak can only be integrated with other flavors, and not on its own.

If the oak flavor is obvious, it only means that the barrel ratio was not adjusted at the time of fermentation, and this is a failed wine, and in general, the oak aroma is generally faint.

This is not absolute, and many mid-to-high-end wines also have a very light oak flavor, which does not mask the aromas brought by the grapes.

Especially in the Burgundy region, many wineries prefer to use old oak barrels to preserve the original and pure aromas of the wines.

If it is fermented in oak barrels, it will have an oak taste, but oak barrels are also good and bad, the best oak barrels are made in France, and the price of authentic oak barrels is not low. Now there are some low-end prices, especially some domestic and New World wines, which will use the oak essence invented in the United States and fill it into the wine to artificially create an oak flavor, and experienced people will drink it as soon as they drink it. In a word, good goods are not cheap, cheap goods are not good.

Indeed, it would be a pity if a good wine did not pass through oak barrels, because oak not only gives the wine more complex aromas, but also softens its palate. However, wine that has passed through oak barrels is not necessarily a good wine, and some winemakers will use oak barrels to mask the otherwise undesirable taste of some grape juice. Oak alone does not mean that there is a good barrel, you can taste it according to your own feelings, if you feel that the oak flavor covers the other fruity aromas, or only has oak flavor and very strong alcohol, it is definitely not a good wine.

Good wine is a pleasure for the palate, not a torture.

Generally, 100 or 200 wines will not be aged in oak barrels**, because an oak barrel can only last 3 to 5 years, and the production cost is quite high.

I haven't drunk red wine, I don't know.

Weakly asked, is the oak in the oak smell the thing that corked the mouth of the bottle?

If so, I think that red wine is generally stored horizontally, which means that the wine in the bottle is in contact with the cork for a long time, and then the cork will produce some subtle changes under the action of a little alcohol or juice, and then the small molecules of the cork may be mixed in. And then there's the so-called oak smell, right?

This is not absolute, and many mid-to-high-end wines also have a very light oak flavor.

Grapes with an oak flavor are not necessarily good wines.

Because people's taste is highly subjective, the taste is very different, and the same kind of food, different people eat it, and it is possible to give a variety of taste judgments.

Taking wine as an example, oak flavor is a taste that foreigners like, so it has become a pursuit for many foreigners. Among the Chinese people, some people are not used to drinking woody smells at all, and even feel uncomfortable smelling it, and such people cannot think that wine with oak flavor is good wine. And some people drink their own wine, which is sweet and refreshing, and it is also very pleasant.

Therefore, there is no such thing as a good wine or a bad wine. As long as the wine is suitable for the drinker's taste, it is a good wine.

Generally when we talk about oak, we mainly talk about French oak and American oak

In terms of material and quality, French oak barrels use oak trees with low utilization rates, and use the best parts.

In terms of aroma, French oak barrels give enough aroma to the oak itself, (the oak board can only be used as a barrel after 3 years of outdoor storage) to make the white wine more mellow and mellow.

Most oak barrels in the United States are heavily smoked, and the inner walls of the barrel are smoked for more than 15 minutes, so that the barrel can give the wine a smoky feeling.

In the process of making red wine, the use of American oak barrels will give the red wine aromas of chocolate, caramel, smoke and so on.

Not necessarily, in the conventional sense, it is a wine with the aroma of oak barrels, and it is a symbol of good wine that is emitted after the aging of oak barrels. However, in order to achieve such an effect, many unscrupulous merchants have specially purchased oak powder, and oak blocks are soaked in the wine to make the wine have a similar aroma, and the quality of such wine is very average.

So spike tease, in the conventional sense, is a good wine if it has a pure, round oak barrel aroma.

If the barrel aroma is too strong or pungent, it may be the latter case.

In the history of wine, people consciously or unconsciously chose oak as a container for the production and transportation of wine, and the wine aged in oak barrels has acquired a unique flavor - "oak". In today's highly developed modern industrial civilization, the cost of oak barrels is obviously relatively expensive, therefore, in the market, wines with oak flavor characteristics are often the same.

Barrel aging of wine can increase the flavor of the wine on the one hand - because the oak also has some aromatic disturbing substances, and on the other hand, it can also enhance the taste of the wine - oak is breathable, a small amount of oxygen penetrates into the wine to promote the softening of the tannic substances in the wine, and some of the tannins in the oak barrel can also participate in this process. However, not all wines have this potential for cultivation, in other words, not all wines can be aged in oak barrels to enhance the quality of the wine.

In recent years, in the world of wine, contrary to the idea of oak taste, winemakers have made wines that are dominated by natural fruitiness, and the label is prominently labeled: "non-oak aged", and this style of wine has its loyal following.

Of course not.

The quality of the wine depends on the growth of the grapes in that year.

1. Wines that have been aged in oak barrels will become softer and more delicate, with a richer taste. This is due to the special wooden structure of the barrel, which allows oxygen to enter the wine through the pores of the barrel, where it undergoes a beneficial oxidation reaction that changes the jerkiness of the wine.

2. Oak barrels of different tree species and different processes are used to add a variety of pleasant aromas such as vanilla, cocoa and coffee to the wine.

3. Toasted oak also deepens the color of the wine and makes it more pleasant.

Not all wines are suitable for oak barrel storage, especially those made from grapes that are not old enough to mask the wine's characteristic aromas.

This is a common wine cork contamination.

Cork contamination is usually a chemical reaction between wine and the cork used to seal the bottle, resulting in a smell similar to that of a damp rag or cardboard. It is an unpleasant negative smell that seriously affects the aroma of the wine. Once combined with wine, it cannot be removed.

Cork contamination and cork falling into the wine are two different things, so cork contamination does not see significant particulate matter in the wine. Moreover, the intensity of the odor of cork contamination will vary with the degree of infection and the sensitivity of the drinker to the odor.

In general, wine contaminated with corks is not harmful to the human body, but it is not suitable for consumption in terms of taste and nutritional value. Therefore, for an ordinary bottle of daily table wine, it should be discarded decisively!

Oak aroma is the most common aroma in wine stored in wooden barrels, after which the wine gradually oxidizes and matures; At the same time, the tannins and oak lactones in the oak enter the wine and participate in the balance of aroma and taste of the wine. The type and content of oak aromas depends first on the species and the place of origin, and secondly on the level of drying and roasting. A good wine should be one in which the aroma of the wine itself is balanced and harmonious with the aroma of the oak.

Therefore, it is particularly important to identify the aroma of oak and its influencing factors in order to select and control the storage conditions of oak. There are two types of contact between the barrel and the wine, one is when the barrel is loaded into the barrel after fermentation is complete, and the other is when the barrel is fermented.

Here are 12 typical new oak aromas that are usually present in wines matured in new oak barrels: oak, greenwood, coconut, clove, vanilla, spicy, leather, herb, toast, bitter apricot, licorice, smoky.