In this episode of After Wine School, hosts Keith Wallace and Alana Zerbe dive into the intricacies of oak aging in wine. They explore the historical significance, the flavor contributions, and the various types of oak used by winemakers. The discussion is enriched by Wallace’s insights into winemaking practices and the management of oak barrels. The episode concludes with a tasting and analysis of a beautiful Fronsac, highlighting its complex flavor profile and the impact of oak aging. Listeners are invited to engage with the podcast and enjoy wine in a relaxed, enjoyable manner.

 

00:00 Introduction to After Wine School

00:41 Meet Your Hosts: Keith Wallace and Alana Zerbe

00:47 The Role of Oak in Winemaking

03:20 Historical Use of Oak in Winemaking

05:47 The Science Behind Oak Aging

09:52 Managing Oak Barrels in Winemaking

18:26 Different Types of Oak and Their Impact

23:06 Tasting Chateau Carl Magnus

28:22 Final Thoughts and Farewell