As I discussed previously, oak will enhance the flavour of wine.  Much of that flavour imparted by the oak occurs naturally from the raw wood but ‘toasting’ the inside of an oak barrel will further enhance these flavours.

After a barrel is made its inside can be exposed to fire in order to toast it. This is done either over an open flame or by using a hand-held torch. The fire caramelizes the wood’s natural sugars and brings out complex compounds. From this, the wine will take on flavours that are toasty, charred, spicy and sweet depending on the amount of time the wood is toasted.

A lightly toasted barrel will be exposed to flame for about 25 minutes while a heavily toasted barrel may get up to one hour of flame exposure.  Generally, the heavier the toast, the stronger and more varied are the revealed flavours.

Light toasting will impart flavours of subtle vanilla, coconut, caramel, clove and cinnamon.  Medium toasting provides stronger vanilla, honey, caramel, toast, coffee and cocoa flavours.  Finally, heavy toasting provides vanilla, espresso, smoke, crème brûlée, butterscotch, toffee, coffee and molasses flavours.

Oak will interact with wine differently depending on the grape variety. Oak may provide hints of chocolate to a Merlot or vanilla or coconut to a Zinfandel. White wines aged in oak typically develop flavours of vanilla, baked apple, caramel, honey, toasted marshmallow, or buttered toast.

Sláinte mhaith