A descriptive term for the toasty, woody, and vanilla smells and flavors contributed to wine during its FERMENTATION and/or AGING in oak barrels. The newer the oak barrel, the greater the potential for the wine to have a pronounced oaky character. Often (but not always) the longer the wine is left in oak, the greater the oaky influence. A wine that has an oak flavor that dominates all natural fruit flavors is considered over oaked.


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