Why do smaller oak vessels have a greater effect on wine compared to larger ones?

The reason smaller oak vessels have a greater effect on wine compared to larger ones is primarily due to the increased surface area of the wine in contact with the wood. When wine is stored in smaller barrels, the ratio of the wine to the surface area of the barrel is higher, which allows for more extensive interaction between the wine and the wood. This interaction can lead to a greater extraction of flavors, tannins, and other compounds from the oak, resulting in a more pronounced influence on the wine's taste, aroma, and overall character.

The smaller size of the barrel also facilitates aging and maturation processes, allowing for quicker integration of the oak characteristics into the wine. This interaction can enhance complexity and contribute to the overall quality of the wine, making smaller vessels particularly valued in certain winemaking practices. Other choices, while they may have relevance in different contexts, do not specifically capture the primary reason for the increased impact of smaller barrels in winemaking.