Barrel Wood

• Stave A is raw American Oak 

• Stave B is raw French Oak 

• Stave C exhibits a medium toast 

• Stave D exhibits a medium-plus toast 

• Stave E exhibits a heavy toast  
  

Winemakers may choose from a variety of wood and toast levels to impart flavor and aroma to their wines.  

Wooden barrel staves leach tannins into wine as it ages. Tannins create the drying sensation in your mouth when you drink a red wine. Tannins are also present in tea, coffee, and dark chocolate.  

Toasting barrel interiors with fire mellows the tannins and adds spicy, vanilla notes. The heavier the toast, the stronger the flavor imparted to the wine. You can see different levels of toast on the three finished staves here. 

French Oak is much tighter grained and less dense than American Oak. Feel the heft of the two raw Oak staves. The American Oak stave is much heavier. French Oak imparts firmer, silkier tannins and more subtle flavors. American oak tends to impart stronger and sweeter aromas and flavors.  

Trees used for barrel-making grow in cool climates, causing them to mature slowly and develop tighter grain. Most French oak comes from five forests, some of which were planted during Napoleonic times for shipbuilding.