'' tree responsible for French oak. The species of oak typically used for American oak production is the
Quercus alba which is a white oak species that is characterized by its relatively fast growth, wider grains and lower wood tannins. It is found in most of the
Eastern United States as well as
Missouri,
Minnesota and
Wisconsin where many wine barrels are from. In
Oregon the
Quercus garryana white oak has started to gain usage due to its closer similarities to European oak. In France, both the
Quercus robur (English oak) and
Quercus petraea (sessile oak) are considered apt for wine making; however, the latter is considered far superior for its finer grain and richer contribution of aromatic components like
vanillin and its derivates, methyl-octalactone and tannins, as well as phenols and volatile aldehydes. French oak typically comes from one or more primary forests:
Allier,
Limousin,
Nevers,
Tronçais and
Vosges. The wood from each of these forests has slightly different characteristics. Many winemakers utilize barrels made from different cooperages, regions and degrees of toasting in blending their wines to enhance the complexity of the resulting wine.
Italian winemakers have had a long history of using
Slavonian oak from the
Quercus robur which is known for its tight grain, low aromatics and medium level tannins. Slavonian oak tends to be used in larger barrel sizes (with less surface area relative to volume) with the same barrels reused for many more years before replacement. Prior to the
Russian Revolution,
Quercus petraea oak from Hungary was the most highly sought after wood for
French winemaking. The trees in the Hungarian
Zemplén Mountains grow more slowly and smaller in the volcanic soil, creating fine tight grain which sequentially lends itself to a very delicate extraction. The hemicellulose in the Hungarian oak breaks down more easily, and conveys an exceptional selection of toasted, vanilla, sugary, woody, spicy and caramel-like flavors – imparting these aromas with less intensity, and more slowly than American or French oak. Many winemakers favor the softer, smoother, creamier texture that Hungarian oak offers their wines. French winemakers preferred to use Hungarian barrels until the early 20th century, then – because of world wars, supply cut – the French wine industry was forced to find its own source in France, similar to the unique quality, legendary Hungarian Zemplén oak. However, after the fall of the Iron Curtain, the cooperages from France again became major consumers of the exclusive
Quercus petraea/Sessile Hungarian Oak trees originating in the Zemplén Mountain Forest.
Canadian wineries have been experimenting with the use of Canadian oak, which proponents describe as a middle ground between American and French oak even though it is the same species as American oak. Oak trees are typically between 80–120 years old prior to harvesting with the ideal conditions being a cool climate in a dense forest region that gives the trees opportunity to mature slowly and develop a tighter grain. Typically one tree can provide enough wood for two barrels. The trees are typically
harvested in the winter months when there is less
sap in the trunk.
Differences between French and American oak French oak wine barrels in
Bodegas Casajús, in
Ribera del Duero American oak tends to be more intensely flavored than French oak with more sweet and
vanilla overtones due to the American oak having two to four times as many
lactones. Winemakers choose American oak typically for bold, powerful reds, base wines for "assemblage", or for warm climate
Chardonnays. Besides being derived from different species, a major difference between American and French oak comes from the preparation of the wood. The tighter
grain and less watertight nature of French oak obliges
coopers to split the wood along the grain. The wood is then aged or "seasoned" for 24 to 36 months in the open air, in a so-called wood-yard. wood yard Even though American coopers may use a
kiln-dry method to season the wood, almost all others will season American oak in exactly the same way as French. Open air seasoning has the advantage of leaching undesirable chemical components and bitter tannins, mellowing the oak in a manner that kiln-dry methods are incapable of replicating. Even though sun, rain, and wind may suffice in most cases to season oak, in drier climates coopers - such as
Tonelería Nacional - apply up to 2000 mm (80 in) of water a year to their wood stacks in order to facilitate the seasoning process. Since French oak must be split, only 20 to 25% of the tree can be utilized; American oak may be sawn, which makes it at least twice as economical. Its more pronounced oxidation and a quicker release of aromas help wines to lose their astringency and harshness more quickly, which makes this the wood of choice for shorter maturations - six to ten months. Because of American oak’s modest tannin contribution, the perfect first fill is a wine with abundant tannins and good texture; it allows the fruit to interact harmoniously with the wood, which contributes a wide array of complex aromas and soft, yet very palatable tannins. French oak, on the other hand, generates silky and transparent tannins, which transmit a sensation of light sweetness combined with fruity flavors that persist in the mouth. Spices and toasted almond are noteworthy, combined with flavors of ripe red fruit in red wines, and notes of peach, exotic fruits and floral aromas like jasmine and rose in whites, depending on the grape variety employed. ==Wine barrel==