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Not on the list: drinking every last drop of my bottle of.

The texture of a wine is one of the most tell-tale aspects of oak aging.A voluminous, soft, silky, or plush mouthfeel could depend on the type of oak in which a wine was fermented or aged.

Similarly, oak can impart a coarse, grippy, gritty, or mouth-drying sensation that calls to mind the aftertaste of tea or the textural sensation from biting into the skin of fresh fruit.A wine may also feel heavy, fat, or light depending on how much oak character it has.. Authentique.winemaker and barrel expert for.

Tonnellerie Allary., a renowned French oak cooper, Nicholas Keeler, says that the trick to understanding oak aging lies in knowing the qualities of the varying oak forests and regions from where the wood originates, the duration of time seasoning the oak outdoors, the looseness or tightness of the wood grain, and how lightly or heavily the wood was toasted..

Here are 10 of the most commonly used types of oak in winemaking and descriptions of the characteristics they can bring to a finished wine..

Courtesy of Tonnellerie Allary France.If one of your guests rejects the wine altogether, Henry has an answer:.

"There will always be people who find the wine too sweet altogether," she says, "so you give them their peach and their knife and fork and let them get on with it.".The one thing you should.

serve alongside your white peaches and Moscato?Cream.. "That would be awful," Henry warns.