American oak barrels are one of the preferred vessels for wine fermentation and ageing, along with others made from French, Hungarian, or Slovenian oak. They are usually produced with the Quercus Alba oak variety grown in forests around 18 different states, mostly Missouri, Minnesota, Wisconsin. Compared their French counterpart, American oak generally imparts bolder wood flavors to the wine, with notes of coconut and vanilla, and a creamier texture. Since this type of wood has a wider grain, it allows for small amounts of oxygen to reach the wine, assisting in flavor development. Also, its cost varies from $500-$700 per unit, half the price of a French barrel.
In California, structured grape varieties like Chardonnay, Cabernet Sauvignon and Petite Sirah thrive with the bold flavors of American oak. Its use is also popular in the production of Australian Shiraz and Spain’s Tempranillo, and several distilled spirits like Bourbon.
Author: Maytte Rivera
