What is the effect of aging wine in oak barrels?

Aging wine in oak barrels has a significant impact on its flavor profile and overall complexity. When wine is stored in oak, the wood interacts with the liquid, allowing for a gradual infusion of various flavors such as vanilla, spice, and toastiness, which enrich the wine's character. This process also facilitates micro-oxygenation, where tiny amounts of oxygen enter the barrel, softening the wine's tannins and enhancing its mouthfeel. As wine matures in oak, it develops a deeper complexity, potentially leading to a more nuanced drinking experience.

The complexity and additional flavors can complement the wine's inherent characteristics, including its fruitiness, creating a harmonious balance rather than overshadowing the natural flavors. This is essential for many wine styles, especially for reds and some whites that benefit from these enrichments.