Term used to refer to part of a wine's flavor that is a result of its aging in oak. Other flavors or terms associated oak are vanilla, creamy, buttery, and toasty.
Used to describe wines with oak flavors. These often result from aging wine in oak barrels, but sometimes artificial oak flavor is added, particularly to Chardonnay.
A term used to describe woody aromas and flavors; butter, popcorn and toast notes are found in "oaky" wines.
A questionable descriptor of wines whose aromas and flavors have been strongly influenced by either barrel-fermentation or excessive barrel aging. Not a compliment.
A strong taste of tannins in the wine due to its contact with oak.
a taste in a wine or liquor derived from aging in oak.
Oaky describes a wine that smells and/or tastes of oak.
Aroma and flavor imparted from aging wine in oak barrels. Characterized by smokiness, vanilla, clove or other spices. Should be balanced and not overly pronounced.
Flavour imparted to the wine due to contact with oak when stored in an oak barrel.
What wine smells and/or tastes like after it's been aged in oak barrels. Oak contributes vanilla, spice and toast notes to a wine. Most of the world's greatest reds (and many of the greatest whites) are aged in wood before bottling.
Wine picks up the scent and flavor of the oak barrels it is aged and/or fermented in. Easy to discern in chardonnays from Australia. 'Oakey- dokey' if not overdone.
having oak flavors from contact with wood.
Influenced by aging in an oak cask. Implies a woody, spicy, astringent character.
A term used to describe wine when it has a pronounced oak flavor that results from aging wine in new small oak barrels.
describes a wines taste as a result of the maturation of the wines in oak cask before it is bottled will give a slight taste of vanilla.
Wine aged in oak casks conveys a bit of the barrel's taste and smell. Often a vanilla or toasty quality.
Describes a class of aromas or flavors associated with oak barrels or casks.
Where the wine is rich and concentrated and the interaction of wine with the oak, results in aromas and flavours which are a wonderful marriage of the two.
The aroma and flavor extracted from oak barrels; usually described as woody, toasty or vanilla-like.
Wines aged in oak take on a bit of the barrelâ€™s taste and smell (often a vanilla or toasty quality).
Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged; can be either positive or negative. The terms toasty, vanilla, dill, cedary and smoky indicate the desirable qualities of oak; charred, burnt, green cedar, lumber and plywood describe its unpleasant side. See also American oak, French oak.
Many wines that are aged for a time in oak barrels have an “oaky” character. The wine will actually smell a bit like oak, and more like toasty vanilla and other spices. Used appropriately, an oaky wine can be very attractive; overdone, it blocks out the other components of a wine and is not enjoyed by everyone.
Smell or taste of the oak cask in which the wine was vinified and/or aged; oak notes can include such elements as vanilla, clove, cinnamon, cedar, smoke, toast, bourbon, and coffee.
Describes the natural flavors contributed by the oak barrels sometimes used in the process of wine fermentation or aging. Typical oaky flavors are vanilla, caramel, toast, and spice.
Many red Rhône wines are aged from 6 months to 30 months in various sizes of oak barrels. At some properties, a percentage of the oak barrels may be new, and these barrels impart a toasty, vanillin flavor and smell to the wine. If the wine is not rich and concentrated, the barrels can overwhelm the wine, making it taste overly oaky. Where the wine is rich and concentrated and the winemaker has made a judicious use of barrels, however, the results are a wonderful marriage of fruit and oak.
The slightly sweet vanilla flavor imparted by maturation in oak casks
New oak can impart the smell of toasted vanilla, coconut or sandalwood to a wine.
The smell of toasted vanilla, coconut or sandalwood conveyed to a wine by new oak.
term used to describe the flavor of wines that have been aged in small, usually newish wood barrels.
The characteristic style of oak barrel aging.
Describes the aroma and taste of oak.
The taste or aromas imparted to a wine that has been fermented or aged in oak barrels. Common descriptors are vanillin, toast, charcoal or roasted smells or flavors.
The flavors of wood, toast, and vanilla, which come from fermentation in good oak barrels. A judicious use of oak can add complexity and polish, but overuse (especially in American and Australian Chardonnays) has been much commented on by wine writers in recent years.
the smell and taste, sometimes akin to vanilla, cedar or toasted flavors, which come from aging wine in oak barrels.
The term which describes the smell and/or taste of wines aged in small oak barrels. Delicate use of oak aging can add subtle complexity to full-bodied wines. This "toasty" or "buttery" quality can be found in all varietals aged in this way.
Describes the aroma or taste character of a wine that has interacted with the oak of a wood barrel. Most of the world's greatest red wines (and many of the world's greatest whites) are aged in wood before bottling and show some vanilla-spice-toast character contributed by oak.
Wines aged in oak, particularly young oak, take on a bit of the barrel's taste and smell.
This refers to a wine that has been aged in oak barrels. White wine can have strong oak flavours.
The taste of the wood from the wine's wooden oak barrel or other oak sources
When wine has been aged in oak casks it will smell and taste oaky.
A slightly sweet vanilla flavor imparted to wine when aged in oak casks.
aroma which is imparted on a wine when aged in oak barrels or casks. Terms include: toasty; vanilla/vanillin; cedary; smokey.
Displaying exaggerated oak/wood aromas and flavours (vanilla, spice, char, woodsmoke etc). Young wines can outgrow oakiness, older ones less readily.
The odor and/or flavor of wines aged in small oak barrels. Some oak barrels impart a toasty or spicy vanillin odor and taste which is desirable in moderation but undesirable if exaggerated.