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The three main influences on aroma are fruit, earth and
wood. The four main influences on physical characteristics are bitterness
(tannins), Burn (solfurs), Burn in the nose (alcohol) and mouth watering
(acidity).
The percentage of old oak and new oak determine the
effects of oak storage on the wine. Old oak doesn't effect the
taste of wine the way new oak does, the charring of the barrel of
course also plays a part as does the origin of the oak - French or
American.
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