What to Drink Now

Episode VII: Oaked whites


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What to Drink Now We’re finally at the end of our series on the exploration of white wine styles and while the previous editions primarily focused on the inherent character grapes impart to the wines they’re made from, today we look at something that is entirely discretionary: oakiness.

Oak is, of course, used as a storage and aging vessel for wine and has been done for centuries; but the use of new oak as a flavoring element for white wines is a generally recent development. I mean, who would want all that toasty, spicy, vanilla-laden wood in their wines. Evidently, you!

There are many white wines that are more or less oaky, and even I can appreciate a bit of oak here and there, but it can get confusing. And the truth is that oaky wines come in so many guises that it can be difficult to move from one to another without getting a bit lost among all the choices. Let’s try to fix that.

Photo courtesy pkingDesign via Flickr/CC

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