Oaky
Having the aroma and flavor of oak, resulting from aging in oak casks or barrels. Oak-like qualities may impart smokiness, vanilla tones, or clove or other spicy characteristics. Some oakiness is desirable, but too much is not.
Oaky: Describes the aroma or taste quality imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative.
Oaky
Tasting term describing the taste or aroma of oak wood. Oak flavour is introduced from the contact with barrels made from oak.
Oaky
Toasty, smoky or vanilla smells and flavors contributed by the oak during barrel aging.
Odors
Sensations caused by the volatile components of wines, including aroma, bouquet and "off" odors.
Off-dry
Very slightly sweet.
Oaky
The slightly sweet vanilla flavor imparted by maturation in oak casks
Oxidized
A wine exposed to too much air ...
Oaky: Smelling or tasting of the oak barrels or casks in which the wine was vinified and/or aged. Oak notes can include such elements as vanilla, spices (clove, cinnamon) cedar, smoke, toast, bourbon and roasted coffee, among others.
Oaky:
Aroma & Taste of Oak
Palate:
The feel and taste of wine in the mouth.
Oaky - One of the most widely used wine tasting terms, oaky describes a wine with noticeable oak aromas and flavors.
Oaky: A term used to describe woody aromas and flavors; butter, popcorn and toast notes are found in "oaky" wines.
Oeil de perdrix: French term meaning partridge eye, used to describe the color of a pale rosé wine.
Oaky: Describes the aroma and taste of oak.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.' ...
Oaky: Oaky describes a wine that smells and/or tastes of oak.
Oenology: Oenology is the science of winemaking.
Oxidised: Wine that has been exposed to air has become stale and flat. It usually takes on a strong acetic acid (vinegar) smell.
oaky
Many red Rhône wines are aged from 6 months to 30 months in various sizes of oak barrels. At some properties, a percentage of the oak barrels may be new, and these barrels impart a toasty, vanillin flavor and smell to the wine.
Oaky
The number one choice of wood for wine barrels. It imparts toasty, vanilla, and smoky aromas to the wine.
Oenology
The science behind winemaking.
Oaky: term used to describe the flavor of wines that have been aged in small, usually newish wood barrels.
Oaky. A descriptive term for a wine that has a pronounced oak flavor, generally as a result of aging the wine in new small oak barrels.
Oaky: The odor and/or flavor of wines aged in small oak barrels. Some oak barrels impart a toasty or spicy vanillin odor and taste which is desirable in moderation but undesirable if exaggerated.
Oaky
A pejorative taste term for a wine that has been given too much oak treatment, perhaps through unsuitable ageing in new oak barrels. An oaky wine will usually taste and smell of freshly sawn wood, or may have sweet vanilla flavours.
OAKY
The taste or aroma of freshly sawn oak. A wine, especially a red, is considered as correctly "oaked" when the "nose" carries a bare whiff of vanilla aroma.
"Oaky": Flavors and aromas depicting vanilla and toast.
“Old World' Wines: Coming from Africa, Europe and the Mediterranean; regions with long history of wine production...
Oaky: Excessive oak flavor in a wine.
Oenology: ("ee-nol-o-gee," ignore the initial o altogether) Oenology, also spelled enology, comes from the Greek word oenos, which means 'wine'. Enology is the study of wine and winemaking.
Oak, oaky
Distinct oak aroma or flavor derived from aging in oak casks or barrels. Characterized by smokiness, vanilla, chocolate, clove or other spices.
Off-dry
A hint of sweetness, but not sufficient to call the wine sweet.
Oak, oaky
Aroma and flavor that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.
Oak, oaky: Showing substantial influence of the oak barrels in which the wine was aged.
Oaky. The aroma and flavor characteristics imparted to a wine through the use of oak barrel fermentation and/or aging. These may be characterized as vanilla, caramel, butterscotch, toast, smoke or char.
Oaky Describes the aromas and flavors imparted by oak barrel-aging. As with most characteristics, balance is key; the descriptor can be positive, or if the oak dominates over the fruit it can be negative.
Nix those oaky California Chardonnays in favor of the "new" unoaked style from Australia and New Zealand.
General term for an oaky wine in which wood characteristics dominate. Not usually complimentary.
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barrel maturation:Storing wine in oak barrels after fermentation to impart complex oaky flavours and aromas, and to soften the astringency of red wines.
MACONNAIS (Inc. Pouilly-Fuissé) The danger with Pouilly-Fuissés, particularly if they are the oaky versions, is that in hot, concentrated vintages they can be too alcoholic; top heavy wines lacking zip. There are one or two of these in 2002.
In recent years California has become best known for full bodied, full throttle reds and full bodied, oaky whites made from very ripe fruit.
Oaky A wine with a noticeable perception of the effects of oak. This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor.
The oaky sweetness of the Edna Valley played nicely against the moderate heat (not much, it came from adding a few pickled hot peppers).
Avoid woody wines. Woody wines, specifically oaky wines, turn heavy when paired with already smoky salmon. Examples of woody wines include California sauvignon blancs, Oregon pinot grigios and Washington State chardonnays.
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Showing substantial influence of the oak barrels that may manifest itself in many forms depending on the wine, the source of the oak, whether the barrels were "toasted" (charred) and whether they are large or small, new or old. Oaky white wines ...
However, a lot of that reputation has been earned through a pandemic overwrought style loaded with malolactic butter and oaky vanilla. The style from Russian River Valley tends to favor the Old World style of Chablis and Burgundy.
A crisp white, such as a not-too-oaky sauvignon blanc, will go with everything from salads to fish and chicken to pastas to veal and pork.
Nose: Synonymous with bouquet; the sum of a wine's aromas. Oaky: A term used to describe woody aromas and flavors; butter, popcorn and toast notes are found in "oaky" wines.
Oak: Wine is often aged in oak barrels to add that distinctive "oaky" flavor. The process can add a hint of vanilla and butter to whites and tobacco, coffee or simply "oak" flavor to reds.
Barrel Fermented
Wines (especially white wines) that are fermented in oak barrels. In general the ‘oaky’ character of these wines is more subtle than that of wines that have been merely barrel aged.
Even with little or no wood aging, Viognier can be as full-bodied as an oaky Chardonnay, but has much more distinctive fruit character. It also has a typically deep golden color, as well as rich and intense flavor.
Nutty: Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus.
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Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Sangiovese was already well known by the 16th century.
Chardonnay wine tends to taste like fruits - melon, peach, etc. - and also many have an oaky flavor. It is one of the most popular and easiest to grow white grapes - it buds early, grows easily and has high ripeness levels.
Chardonnay: Richer fish dishes call for weightier wines and many California and Australian chardonnays fit the bill nicely. It's best to avoid overly oaky styles, as they can overpower the fish. See our selection of Chardonnay wines ...
Aftertaste
The flavor that stays in the mouth after swallowing wine. Also known as a wine's finish, this flavor can be buttery, oaky, spicy, tart, bitter, etc.
Aftertaste: The taste that stays in your mouth after swallowing it. Some also refer to this as a wine's finish, which can be buttery, oaky, spicy, tart, or even acidic.
Less dry white wines such as Viognier or Riesling may be easier for a novice to appreciate than a very dry Sauvignon Blanc or an oaky Chardonnay.
Barrel toasting can be light, medium or heavy, with a lighter toast retaining some of the oak-based character for the wine and heavier toasting or charring giving rise to more oaky and smoky nuances in the wine.
Spicy/hot foods cancel some of a wine's fruitiness too. Serve them with lightly sweet, very fruity, low tannin, and/or crisp wines. Stay away from higher alcohol, tannic red, and/or oaky wines.
"Huge fruit, overwhelming pepper," we wrote. "Massive, fruity nose you could smell across the table with lots of oak overtones. Orange tint at the edges. Big, incredibly rich, oaky, red, fruity, complex and very peppery." ...
You can tell over-oaked wines as one of the following flavors will be predominant: smoke, toast, vanilla, or butterscotch. Good chardonnay should be very flavorful and well-bodied, not too acidic, with the fruit flavor well balanced with the oaky ...
It has a capacity of 225 litres of juice. The alcoholic fermentation of red wines often takes place in a barrique, or other-sized oak barrel, and the longer a wine spends in barrique, the more oaky it will taste.
In addition, California wine makers tend to use oak to a greater extent than the French do, so many American wines appear "oaky" to the French palate.
Mainly red, oaky wines.
Roble - Oak
Rueda - the region for good value and great quality white wine in Spain. Fresh fruity whites are made with native Verdejo grape and often blended with Sauvignon Blanc
Seco - Dry ...
Oaky: Describes the aroma and taste of oak.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Nose: See "Aroma"
Palate: The feel and taste of wine in the mouth.
Oaky
A wine that has extensive aromas and flavors derived from toasted oak.
Oligomer
A medium sized compound made up of a linked series of repeated simple monomers.
 See also: Wine, Fruit, Grape, White, Aroma
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