What tasting characteristics might indicate a wine has been aged in new oak barrels?

When a wine is aged in new oak barrels, it typically absorbs various compounds from the wood that impart distinct flavors and aromas. The presence of creamy, vanilla, and toast flavors is a characteristic identity of wines that have undergone this aging process.

New oak barrels, particularly those made from American or French oak, contain lactones and extractable compounds, which can infuse wines with creamy texture and vanilla notes, reminiscent of pastry or dessert components. Additionally, the charring or toasting of the barrel enhances these flavors, contributing to a toastiness that is often present in wines treated this way.

In contrast, other characteristic profiles such as crisp acidity and floral notes are generally associated with wines that are typically made in a fresher, more youthful style, often from stainless steel aging rather than oak. Fruity and fresh flavors are indicative of wines that emphasize fruit purity, while earthy and herbal tones suggest a different winemaking approach, often linked to varietals or terroirs rather than oak aging influence. Thus, the presence of creamy, vanilla, and toast flavors distinctly identifies the impact of new oak barrel aging in wine.