How Oak Influences the Taste of Wine
                     How Oak Influences the Taste of 
Wine
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Oak barrels are certainly beautiful to look at, layered in their rustic lofts at local wineries. However, the 
primary reason that good wine spends much of its life aging in barrels is far from merely cosmetic. In fact, 
there is a rich history, as well as a thorough scientific reasoning, behind the process of using an oak barrel to 
influence and improve the taste of wine. It is an illustrious and challenging art form that has inspired vintners 
around the world ever since the first century.
Wooden barrels: a cooper’s genius
For thousands of years before the iron age, clay pots were widely used to store liquids. Fragile, heavy, and 
awkward to maneuver, they were far from ideal, especially for long voyages. Thankfully, clay got a significant 
upgrade around 800-900 BC, when iron age coopers accomplished the ingenious creation of the wooden 
barrel. These were made initially with wooden hoops, and eventually metal ones. However, the palm wood 
design was expensive and challenging to make airtight.
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By the first century, wooden barrels had become common household objects, used to hold everything from 
beer to olive oil. However, it didn’t take long for wine lovers to realize that the longer their wine sat in its 
storage barrel, the more flavorful and aromatic it became. Seemingly overnight, barrel aging was no longer 
merely a functional choice, but rather an avenue for a brand new craft.
Wine making: an illustrious art form
Before wine takes its lengthy nap in an oak barrel, it first must undergo the fermentation process. This 
involves a number of crucial steps, which, when artfully accomplished, contribute to fabulous wine. The 
grapes must first be harvested at peak ripeness, cleaned, and crushed. Yeast, tartaric acid, and sugar must 
be measured and gradually added, and the mixture must be carefully filtered. After several weeks and a 
couple of racking transitions, the wine is finally ready to be transferred to its wooden storage vessel. 
Choosing the perfect barrel for the aging process will ensure that the end result exemplifies the vintner’s art.
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Controlled oxidation: an oak barrel magic trick
When wine drinkers think of oxidation, they may panic just a bit. After all, oxidation causes wine to go sour, 
doesn’t it? Well, yes. While an uncorked bottle of wine will absolutely lose its character as it makes contact 
with oxygen in the air, ironically, controlled oxidation is actually a necessary part of the winemaking process. 
The difference, as the name suggests, is that the process is controlled. Oak barrel aging works because the 
porous nature of the wood very gradually allows oxygen to make contact with the wine held within. This 
gradual oxidation lowers astringency, provides deeper color, and develops a mosaic of fruity aromas. The 
racking process plays a role in oxidation, as well, but the wine barrel, itself, is of primary importance.
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Barrel craftsmanship: a modern miracle
Given the complexity of barrel making and the craftsmanship necessary to accomplish an ideal wine barrel, 
coopers are often considered artisans as much as wine makers, themselves. In fact, to this day, modern 
coopers undergo a rigorous 7 year apprenticeship! Clearly, a great deal of training is involved in perfecting 
the art. It stands to reason, then, that wine barrels are highly esteemed, invariably reused, and frequently 
repurposed once their wine-making years have passed.
Rocky Mountain Barrel Company is a Denver-based curator of quality used wine and whiskey barrels from 
all over the world. From Scotch whiskey to Caribbean rum to Italian wine, we consistently stock the very best 
barrels to delight our discerning clientele. Whether you intend to craft your own wine at home or build an oak 
barrel dining table, our team of experts can assist you in locating beautiful, artisanal offerings for any 
purpose. Come in for a tour today, and discover the utter magic of repurposed oak.
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