There are two predominant species of oak used for making barrels – French (or European) white oak, Quercus petrea, and American white oak, Quercus alba. Their differences are subtle but distinct. French oak and American oak are both commonly used to age wine and spirits, but there are some key differences between the two types of wood.
First and foremost, the flavour profile imparted by the wood is different. French oak is known for imparting a more delicate and nuanced flavour profile to the wine or spirit aged in them, with notes of spice and vanilla. On the other hand, American oak tends to impart a more bold and pronounced flavour profile, with notes of coconut and dill. This difference in flavour profile is due in part to the tannins and other compounds found in the wood. French oak has a higher concentration of “vanillins” which are responsible for the vanilla notes, while American oak has a higher concentration of “lactones” which are responsible for the coconut notes.
Another important difference between the two types of wood is the porosity and the tightness of the grain. French oak is known to be tighter grained and tends to be less porous, which can result in slower aging. This can be beneficial for premium wines or spirits that are intended to be aged for a longer period, as the flavours of the wood will be imparted gradually over time, allowing the wine to develop a more complex and nuanced flavour profile. On the other hand, American oak is known to be more porous which can result in faster aging. This can be beneficial for full-bodied wines and spirits that are intended to be aged for a shorter period, as the flavours of the wood will be imparted more quickly, allowing the wine or spirit to develop a more rich and robust flavour profile.
The geographical origin of the oak also plays a role in the final flavour profile of the wine or spirit. French oak is mainly grown in the center and south of France, and the oak grown in different regions imparts different flavour notes to the wine or spirit. American oak is mainly grown in the United States, particularly in the Ozark Mountains and the Appalachian Mountains. The oak grown in different regions of the US also imparts different flavour notes to the wine or spirit.
In terms of the types of wine and spirits aged in each type of oak barrel, French oak barrels are often used to age high-end wines such as Burgundy, Bordeaux and some Champagne, as well as premium spirits like Cognac and Armagnac. American oak barrels, on the other hand, are often used to age bold and full-bodied wines such as California Cabernet Sauvignon, Zinfandel and some Australian Shiraz, as well as some premium spirits like bourbon, whiskey and rum.
In conclusion, the choice between French oak and American oak barrels for aging wine and spirits will depend on the desired flavour profile and aging time. French oak barrels impart a more delicate and nuanced flavour profile while American oak barrels impart a more bold and pronounced flavour profile. French oak barrels also result in slower aging, while American oak barrels result in faster aging. French oak barrels are mainly used for high-end wine, while American oak barrels are mainly used for full-bodied wine and some premium spirits.
First and foremost, the flavour profile imparted by the wood is different. French oak is known for imparting a more delicate and nuanced flavour profile to the wine or spirit aged in them, with notes of spice and vanilla. On the other hand, American oak tends to impart a more bold and pronounced flavour profile, with notes of coconut and dill. This difference in flavour profile is due in part to the tannins and other compounds found in the wood. French oak has a higher concentration of “vanillins” which are responsible for the vanilla notes, while American oak has a higher concentration of “lactones” which are responsible for the coconut notes.
Another important difference between the two types of wood is the porosity and the tightness of the grain. French oak is known to be tighter grained and tends to be less porous, which can result in slower aging. This can be beneficial for premium wines or spirits that are intended to be aged for a longer period, as the flavours of the wood will be imparted gradually over time, allowing the wine to develop a more complex and nuanced flavour profile. On the other hand, American oak is known to be more porous which can result in faster aging. This can be beneficial for full-bodied wines and spirits that are intended to be aged for a shorter period, as the flavours of the wood will be imparted more quickly, allowing the wine or spirit to develop a more rich and robust flavour profile.
The geographical origin of the oak also plays a role in the final flavour profile of the wine or spirit. French oak is mainly grown in the center and south of France, and the oak grown in different regions imparts different flavour notes to the wine or spirit. American oak is mainly grown in the United States, particularly in the Ozark Mountains and the Appalachian Mountains. The oak grown in different regions of the US also imparts different flavour notes to the wine or spirit.
In terms of the types of wine and spirits aged in each type of oak barrel, French oak barrels are often used to age high-end wines such as Burgundy, Bordeaux and some Champagne, as well as premium spirits like Cognac and Armagnac. American oak barrels, on the other hand, are often used to age bold and full-bodied wines such as California Cabernet Sauvignon, Zinfandel and some Australian Shiraz, as well as some premium spirits like bourbon, whiskey and rum.
In conclusion, the choice between French oak and American oak barrels for aging wine and spirits will depend on the desired flavour profile and aging time. French oak barrels impart a more delicate and nuanced flavour profile while American oak barrels impart a more bold and pronounced flavour profile. French oak barrels also result in slower aging, while American oak barrels result in faster aging. French oak barrels are mainly used for high-end wine, while American oak barrels are mainly used for full-bodied wine and some premium spirits.