VANILLIN
Component contributed by oakwood barrel staves. Considered to add a degree of "sweetness" to red wines when present in barely detectable amounts, so adding to a desirably complex style prized by connoisseurs.
Vanilla
Vanillin, imparted by aging in new oak barrels - particularly American oak - which has a vanilla-like odor.
Imparts vanillin and coconut characters, and is favoured for use in red wine making.
ampelography:The study and classification of the grape vine family Vitis.
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 ...
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. If the wine is not rich and concentrated, the barrels can overwhelm the wine, making it taste overly oaky.
Black-cherry and brown-spice aromas add a whiff of oaky vanillins; swirling the glass brings up perfumed notes and a heightened sense of alcohol. Flavors follow the nose, rather light-bodied and tart, but there's plenty of crisp, spicy black fruit.
Wine aged in small new oak barrels (Barrique) takes on some of the compounds in the barrel, such as vanillin and wood tannins.
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 associated with wine that has been aged in oak barrels, from the vanillin in the wood.
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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.
Oak notes can include such elements as vanilla, spices (clove, cinnamon) cedar, smoke, toast, bourbon and roasted coffee, among others. Vanillin scents typically come from the oak itself, ...
American oak has a distinctive, bourbon-like flavor but French oak flavor is much more subtle. Both types of oak barrels contribute considerable tannin and vanillin (vanilla) flavors to wines during aging.
This process caramelizes the wood, adding vanillin and other aromas and tastes to the wine.
Topping up
Topping up a barrel or other container means adding wine to replace losses via evaporation. This process prevents oxidation.
Creamy - The texture of champagne or the vanillin smell that new oak imparts to wine.
Crisp - Fresh, brisk character, usually with high acidity.
Cru - Growth, as in Premier Cru or a Beaujolais Cru.
 See also: Wine, Tannin, Aroma, Fruit, Taste
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