New oak
A term used to indicate barrels that are brand new.
Noble rot
See Botrytis cinerea ...
Neutral
A wine lacking distinctive or recognizable flavor and/or odor. A common descriptor of ordinary blended wines.
New oak
A term used to indicate barrels that are brand new.
Wine aged in small new oak barrels (Barrique) takes on some of the compounds in the barrel, such as vanillin and wood tannins.
The smell and taste of a wine that has been aged in new oak barrels.
Opaque. Dense-looking; locking clarity and transparency.
Open. Yielding all its qualities. A fine wine, aged to the right degree, may be said to have opened out.
New oak barrels impart aroma and taste to the wine.
Barrel-fermented
Barrel-fermented wines, usually white and often Chardonnays, have been fermented in oak containers.
It should perhaps also be noted that the greatest names in Chablis, Raveneau and R&V Dauvissat, both have oak - although not new oak - in their cellars, rather like the one illustrated above - in this case complete with electric heater, ...
The vanilla-vanillin aroma of new oak, whether French or American
melony
Signifies ripe, slightly exotic fruit, usually referring to Chardonnay. More exotic fruits could be pineapple, guava
expressive ...
The smell and taste of a wine that has been aged in new oak barrels. Showing substantial influence of the oak barrels that may manifest itself in many forms depending on the wine, the source of the oak, ...
Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel.
Wine aged in new oak barrels takes on some of the compounds in the barrel, such as vanillin and wood tannins. After 3 or 4 years, most of a barrel's flavor compounds have been leached out and it is well on its way to becoming "neutral." ...
Vanilla
The smell of new oak
Varietal
Dominating grape in the wine. U.S. wines must be at least 75% of the varietal that appears in the label ...
New oak barrels contribute stronger flavor to a wine than older storage barrels. The "oaky" components encountered include "vanillin", and so-called "toasty", "charred" or "roasted" elements. "Vanillin" comes from the character of the hardwood.
Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 20 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess.
Barrels allow a small amount of oxygen to come into contact with the wine, thus accelerating the development of more complex flavours, and when new oak is used, the wine picks up flavours of vanilla and spice and tannins from the wood.
Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.
vanilla
Describes the vanilla aroma often found in red wines, or in whites aged in new oak barrels.
varietal
Term for a wine made wholly or predominantly from the grape name appearing on the label.
Sweet: a basic taste sensation dependent mainly upon grape sugars, but also one resulting from alcohol, new oak and to a degree glycerin,. A sweet, as opposed to a dry wine is one which retains some sugar after fermentation has ended.
butter, melon, apple, pineapple, vanilla (if oaked, e.g. vinified or aged in new oak aging barrels)
Chenin Blanc
wet wool, beeswax, honey, apple, almond ...
Vinification
For red wines, fermented at temperatures up to 30 ºC. Good Burgundies are always matured in new oak.
Style
Varies from complex and silky to plain and insipid.
Within the blend of Cheval Blanc, the wine has the largest percentage of Cabernet Franc, then Merlot with tiny amounts of Malbec and Cabernet Sauvignon. The wine is aged in all new oak barrels prior to bottling.
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Cheval Blanc Vineyard ...
With these numbers in mind, it's easy to see what kind of financial investment wineries are making in their barrels and why you pay more for wines that are aged in new oak.
Our Zinfandel is produced in the same manner as the Bordeaux varieties with gentle handling and small lot fermentations. We use both French and American oak in the aging regime with slightly less new oak so the wonderful fruitfulness of the Zinfandel ...
new oakCan refer to brand new barrels, or barrels that have been used from one to four years previously. New WorldWinemaking countries such as Australia, New Zealand, USA, South Africa, Chile, Argentina, Canada etc. outside of Western Europe.
 See also: Oak, Wine, Grape, Style, Quality
  
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