When it comes to aging wine, American Oak and French oak barrels are the most preferred wood used due to the natural flavorings that it adds to the wine. It has natural properties that allow slow ingress of oxygen that makes wine taste more subtle. Yet, after some testing and experiments, there are several kinds of wood that can also be used in aging wines.
The enumerated lists below are the best woods to be used in aging wine.
- Chestnut (Castanea sativa). It offers no oak lactones, abundant oxygen ingress, and an increased in vanilla and guaiacol.
- Iberian Oak ( Quercus Pyrenaica). It offers abundant vanilla tones and more oxygen intake that makes wine lighter.
- Acacia (Robina pseudo-acacia). It has zero oak lactone and a high possibility of increased ingress of oxygen.
- English Oak (Quercus Petrea/ Quercus Robur). Same as the Iberian Oak, it offers abundant oxygen vanilla tone and lesser oxygen ingress that makes wine taste more subtle compared to other wine aged in other wood barrels.
Beers allow the use flavoring or additives infusions while wines do not allow flavorings or additives. Aged liquid in oak barrels or in any of those best wood vessel can add the natural flavoring infusion of vanilla, eugenol spices, burnt sugar and oak lactone.
The larger the barrel being used in the preservation, the less oxygen and oak lactones are shared into a wine. Foudres and Botti (1000–20,000 liters) are larger than Barriques which is 225 liters.