Refers to the first time a barrel is used, when it has the greatest impact on wine. With successive uses, the wood imparts fewer flavors and tannins. Flavors associated with new oak include vanilla, cedar, toast and smoke. The wood tannins in newer barrels add firmness to the wine's structure. As with most components in wine, moderation and balance are key; new oak can be a positive or a negative influence, depending on whether it subtly enhances the wine or overpowers the fruit flavors.