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Oak (wine)
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.〔J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 91-93 Abbeville Press 2003 ISBN 0-7892-0883-0〕
==History==
In early wine history, the amphora was the vessel of choice for the storage and transportation of wine. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Palm is a difficult material to bend and fashion into barrels, however, and wine merchants in different regions experimented with different wood styles to find a better wood source.〔H. Johnson ''Vintage: The Story of Wine'' pg 25-26 Simon and Schuster 1989 ISBN 0-671-68702-6〕 The use of oak has been prevalent in winemaking for at least two millennia, first coming into widespread use during the time of the Roman Empire. In time, winemakers discovered that beyond just storage convenience, wine kept in oak barrels took on properties that improved it by making it softer and, in some cases, better-tasting.〔K. MacNeil ''The Wine Bible'' pg 40 Workman Publishing 2001 ISBN 1-56305-434-5〕 Robert Mondavi is credited with expanding the knowledge of winemakers in the United States about the different types of oak and barrel styles through his experiments in the 1960s and '70s.〔H. Johnson ''Vintage: The Story of Wine'' pg 453 Simon and Schuster 1989 ISBN 0-671-68702-6〕
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