Definitions for "American Oak"
Related Terms:
Chardonnay, Cedary, Oaky, French oak, Pinot noir, Merlot, Cabernet franc, Chenin blanc, Semillon, Beaujolais, Sauternes, Sauvignon blanc, Champagne, Sancerre, Colombard, Pinot gris, Pinot blanc, Raisiny, Cabernet sauvignon, Pinot meunier, Asti spumante, Grapey, Muscat, Toasty, Viognier, Gamay, Rancio, Cava, Winey, Dessert wine, Muscatel, Dessert wines, Winy, Recioto, Jug wine, Riesling, Late harvest, Barsac, Noble, Doux, Lush, Muscadet, Vendange tardive, Aroma, Port, Jammy, Astringent, Prosecco, Amarone, Gewurztraminer
White American oak is much used for making wine barrels. American barrels are cheaper than European ones, as the wood has a different micro-structure, and can be sawn rather than split, thus with less wastage. Wines aged in American oak typically have strong flavours of vanilla and grilled coconut.
Imparts a spicy, stronger flavour of vanilla.
American oak has become increasingly popular due to its low cost and is primarily used for aging intensely flavored wines. Good examples would include Cabernet Sauvignon, Zinfandel, and Merlot.
Oak from the American White Oak tree ( Quercus alba). Most American oak is sourced from the mid western states of the USA, particularly Missouri. Imparts vanillin and coconut characters, and is favoured for use in red wine making.
Barrels made from oak grown in the United States. Typically imparts a spicy (cloves, allspice, cinnamon) characteristic to the wine. Our sources are Virginia, Minnesota and Missouri.
The white oak used to make the casks for Bourbon whiskey maturation and subsequently used to mature some Irish whiskeys.
Increasingly popular as an alternative to French oak for making barrels in which to age wine as quality improves and vintners learn how to treat the wood to meet their needs. Marked by strong vanilla, dill and cedar notes, it is used primarily for aging Cabernet, Merlot and Zinfandel, for which it is the preferred oak. It's less desirable, although used occasionally, for Chardonnay or Pinot Noir. Many California and Australia wineries use American oak, yet claim to use French oak because of its more prestigious image.
Derived from the forests of America, this oak variety produces smooth, coconut and vanilla flavours.
Refers to the kind of oak (quercus alba, grown in the United States) used to make barrels used in the aging of whisky and some wines. Usually imparts a more assertive oak component, similar to resin, to a wine. French oak is believed by some to make a wine with finer, more delicate flavors.
Used primarily for aging Cabernet, Merlot and Zinfandel, this alternative to French Oak is becoming increasingly popular for making wine aging barrels. Marked by distinct vanilla, dill and cedar notes. Used occasionally for Pinot Noir and Chardonnay.
Along with French oak, American oak is the most widely used wood in the world to build barrels for wine aging. American oak barrels are most often used to age red wines (especially Zinfandels, Cabernets and Syrahs), Spanish Sherries, Australian red wines, Bourbon and Scotch. Less frequently utilized in the production of white wines, American oak has a different spice flavor than French oak. In fact, the flavors vary from different forests and states. Kentucky oak imparts mellower flavors, for example, than Oregon oak. Examples of two famous California wines aged in 100% American oak are the classic vintages of Beaulieu Private Reserve Cabernet Sauvignon (from the 1940's to the 1970's) and ZD Chardonnay.
In contrast to the more expensive French Oak. American Oak is marked by strong vanilla, with some dill and cedar flavors. It is commonly used for aging Cabernet, Merlot, Shiraz, and Zinfandel, for which it is the preferred oak. It's less desirable, although still used for Chardonnay and Pinot Noir. American oak barrels sell in the $250 range, compared to more than $500 for the French ones.