How Oak Affects the Flavor of Wine
By: Mike Desimone & Jeff Jenssen / November 23, 2025
It’s been said that right behind grapes, wood is the second most important ingredient in making wine, at least for those wines that are fermented and aged in oak barrels. Unlike the hundreds of grape varieties that are regularly made into wine, when it comes to oak, there are two main choices: American and French. And while both types of barrels are indeed made from oak trees, the two countries grow distinct species that bring different qualities to the wine in contact with them.
French Oak
In Burgundy, members of the Latour family were barrel makers before becoming vintners, and today Maison Louis Latour continues that tradition by crafting its own barrels. The only winery in Burgundy to have its own in-house cooperage, Louis Latour uses about half of the 3,500 French oak barrels it produces annually and sells the balance to producers of Pinot Noir and Chardonnay around the world. “French oak’s fine grain and subtle character make it ideal for the balanced, terroir-driven wines of Maison Louis Latour,” says Eléonore Latour, vice president and 12th-generation family member. “For our Chardonnays, French oak complements natural richness and minerality. For our Pinot Noirs, it adds depth and a supple mouthfeel while preserving delicate fruit and spice. Ultimately, it enhances what nature provides, never overpowering it.”
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