What kind of wood is used for barrels?
The selection of wood for barrels is a crucial step in winemaking, profoundly influencing the wine’s taste profile. Among the various woods used, oak and acacia stand out for their significant impact, especially on red and white wines respectively.
Oak: A winemaking favourite
Oak is the most prized wood for making barrels, appreciated for its robustness and its ability to enrich the wine with aromatic complexity. The most commonly used oak varieties are French, American and European, each with its own nuances.
- French vs. American oak: French oak, traditionally used in regions such as Bordeaux and Burgundy, is renowned for its ability to subtly integrate complex, balanced flavors, with notes of vanilla and light spices. In contrast, American oak is often chosen for its greater impact on the wine, offering more intense aromas of vanilla, coconut and caramel.
- Impact on the wine: The use of oak influences not only the texture and structure of the wine, but also its aging potential. The oak’s tannins, by blending with those of the wine, help create a richer texture and greater complexity, promoting graceful aging.
Acacia: A delicate alternative for white wines
Acacia is a more recent and innovative option, particularly valued for aging white wines. This wood offers an interesting alternative, with a less pronounced impact on the wine’s color and flavor than oak.
- Features & benefits: Acacia barrels are renowned for accentuating the fresh, fruity aromas of white wines, without adding the vanilla or toasty notes that oak might bring. This characteristic is particularly valuable for wines that seek to retain a clear, bright aromatic expression, such as Sauvignon Blanc or Chardonnay.
- Practical choices: In addition to its aromatic qualities, acacia is also appreciated for its ability to subtly influence the wine’s structure, adding a touch of complexity while respecting the varietal’s original character.
The choice between oak and acacia largely depends on the type of wine the winemaker wishes to create, as well as the particular expression he or she wishes to impart to the wine. Oak remains the dominant choice for ageing red wines, while acacia is a refreshing alternative for white wines seeking to preserve aromatic purity.
