Home > Magazine Archives > Sept. 30, 2002 Issue > Inside Wine
Oak Flavorings
With cost a concern, winemakers find detours to new barrel flavors
Daniel Sogg
Issue: September 30, 2002
To meet market demands without going broke on new oak barrels, many vintners use oak products that impart toasty oak overtones for a minimal price; though techniques vary depending on the goals of the winemaker, producers can achieve the desired flavors by fermenting and aging their wines in contact with oak chips or solid staves.
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