The Impact and Evolution of Oak in Winemaking

In this episode of After Wine School, Keith Wallace and Alana Zerbe delve into the world of oak and its significant role in winemaking. They discuss the historical evolution of oak usage, starting from the Gauls' beer barrels to its modern-day application in winemaking. They highlight different types of oak such as French, American, Baltic, and Croatian, each contributing unique flavors to wine. The duo also discuss the varying impacts of barrel size and toast levels on the wine. They explore the cultural and symbolic importance of oak in luxury wine, the American and Australian trends towards heavily oaked wines in the 20th century, and the subsequent backlash towards subtler flavors. The episode concludes with a hopeful note as they reveal that oak is making a balanced comeback in contemporary winemaking.

00:00 Introduction and Hosts
00:23 The Role of Oak in Winemaking
01:26 Historical Use of Oak
03:27 Types of Oak and Their Characteristics
04:17 Barrel Construction and Toasting
05:15 Impact of Barrel Size on Wine
07:22 Oak's Symbolism and Evolution in Winemaking
10:37 American and Australian Oak Trends
14:25 Backlash and Natural Winemaking Movement
16:53 Current Trends and Conclusion
17:36 Lightning Round and Final Thoughts