The mighty oak-we all know and love it for its strength, durability, and beauty. We use it for shade, for enhancing our landscapes; for furniture, cabinetry, flooring, and (once upon a time) even as a food source by local tribes of indigenous people. However, we also discovered that it can be a durable alternative to redwood for storing wine, and one that adds a depth of texture and flavor enhancement, as well.

In this class, we will go through a brief history of using oak in winemaking, the regions and forests where it grows the best and the straightest for use in coopering (barrel making), and contrast and compare the different aromas, textures, and flavors that it can impart in wine. We will taste and smell some wines made without oak, as well as with different types of oak. If the demand is there, I will offer a follow-up class on coopering (and maybe even a field trip to a cooperage!)