Oak and dairy notes

Oak barrels contribute a range of aromas not found in the grape: vanilla and coconut (from the lactone whisky-lactone), sweet spice such as cinnamon and clove, cedar, smoke and toasted notes. New barrels impart more flavour than used barrels; small barrels (225-litre barriques) give faster and more intense oak influence than large barrels. Dairy notes – butter, cream, brioche, crème brûlée – arise from malolactic fermentation (MLF), a biological process where sharp malic acid is converted into softer lactic acid. MLF is mandatory for most red wines and optional for whites; Burgundy-style Chardonnay often undergoes MLF, while Riesling rarely does. Distinguishing oak notes from dairy notes trains precision in aroma analysis.