Barrique & Wine: What It Does, Aromas & Buying Tips

You smell vanilla or toast in a wine, and the label might say "barrique" or "oak aged." What does that mean for your glass?

Many people ask, "What is barrique?" And what does barrique do for wine? Good questions. Below, you'll find a clear, no-hassle explanation that will make it easier for you to choose: for a dish, for your taste, for your wallet.

What is a barrique?

In short: a barrique is a small oak barrel of about 225 liters in which wine is aged. Contact with the wood adds aroma, flavor, and texture to the wine. Think vanilla, cedar, coconut, and toast, and also provides a fuller mouthfeel. Maturation in such a barrel will therefore significantly influence the wine's character.

Sizes and names by region

- Bordeaux: 225 liters (barrique)
- Burgundy: 228 liters (piece)
- Beaujolais: approximately 215 liters

Why does size matter?

An oak barrel the size of a barrique provides a relatively large amount of wood contact per liter of wine. This makes the wood's impact greater than with larger barrels, such as tonneaux (500-700 liters) or botti (1500-10,000 liters, a size frequently used in Barolo ).

The type of wood also matters. Specifically, the origin of the wood, which is always oak.

• French oak: often fine, spicy notes — think cedar, laurel and subtle spices.
• American oak: more often vanilla, coconut and a sweeter scent impression.
• Slovenian oak: licorice, spices, floral notes, but always very subtle. This is also due to the format (primarily botti) in which it is often used.

All these origins are good oak; it's more about the influence on the flavor, whether it suits your preference and the intended (style of) wine. A full-bodied Napa Cabernet, like this Duckhorn, can flourish in American oak, while a delicate Chardonnay benefits more from French oak or larger barrels.

How is a barrique made?

It starts with the tree. The cooper selects oak with the right grain. The planks dry for several years in the open air; this reduces bitterness. Then the cooper bends the staves with fire or steam, places hoops around the barrel, and toasts the inside. Toasting is the light toasting of the wood and later determines which aromas will be released into the wine.

Toasting Levels and What You Taste

- Light toast: subtle wood, fresh style, soft spiciness.
- Medium toast: vanilla, bread crust and more roundness.
- Medium-plus: caramel, light smoke and deeper notes.
- Heavy toast: coffee, cocoa and clear smoky flavors.

The winemaker carefully selects the toast and wood type. The same wine can taste very differently depending on the toast, but also depending on the aforementioned sizes, wood types, and even how the wood is split.

The science behind barrique use in brief

1. Oxygen: Oak allows a tiny amount of oxygen to pass through. This softens the tannins and adds maturity and complexity.
2. Surface area: in an oak barrel as small as the barrique, each liter of wine gets a lot of wood contact, which also means more aroma and tannins from the wood.
3. Toasting Reactions: Heat during toasting produces vanillin and caramel tones in the wood.
4. Oak tannins: Ellagitannins, also known as tannic acid, from wood provide structure and help the wine mature during bottle aging.

New vs. used barrel and “ % new oak ”

New oak has the strongest impact: abundant aroma and tannin in the first use. With the second or third use, the influence softens, after which the barrel primarily becomes a controlled storage space with micro-oxygenation. If a wine label states "30% new oak," this means that part of the wine was aged in new barrels and the rest in used barrels. This allows the winemaker to build layers without excessive oak influence.

Where do you see barrique wine?

Barrique is used for red and white wines. Examples:

• Rioja Crianza (Spain),
• Burgundy Chardonnay (France),
• Napa Cabernet (US),
• Ribera del Duero (Spain).

Each wine region has its own rules and traditions regarding barrel aging. These include the minimum number of months the wine must be aged, the types of wood used, and so on.

What does barrique do to wine (and what do you taste)?

• Aroma: Vanilla, cedar, coconut, toast, caramel, and spices—depending on the wood type and toast.
• Taste: more layers, roundness in the mid-palate and often a longer finish.
• Mouthfeel: red wines often have (softer) tannins; white wines have a creamier texture.

Compare it this way: a wine from steel feels fresh, balanced, and fruit-driven (apple, citrus, berries). A wine from oak feels broader: more complex layers, that vanilla note, etc.

Buy

So, how do you identify wine that has been aged in oak (barrique)? Oak is not that difficult, but specific barriques require a bit more analysis and some knowledge. Pay attention to terms like: barrique, oaked, oak aged, barrel fermented, and barrel matured. In Spain, you'll find terms like Crianza, Reserva, and Gran Reserva—these often indicate the amount of time spent in oak, but always read them in the context of the region. A similar logic applies in various regions of Italy, but it's not the same everywhere. In Chianti, for example, you'll see Riserva or Gran Selezione.

And specifically for your own taste you can take the following into account:

Do you like crisp and clean? Look for wines that have been aged in steel or large barrels.
Do you like creamy and spicy? Search for "barrique," "oak aging," or "barrel fermented."

Home sample test

1. Place two Chardonnays side by side: one from steel, one with wood aging.
2. Smell first: glass 1 yields apple and citrus; glass 2 adds vanilla or cedar.
3. Take a sip: Glass 1 is crisp and juicy; Glass 2 is creamier with a softer center.
4. Look at the finish: glass 1 ends fresh, glass 2 lingers longer with spicy notes.

This way you immediately feel what wood does and you determine what you like.

Frequently Asked Questions

1. Is barrique only for expensive wines?
   No. Even affordable wines use oak. Price influences the aging time and wood quality, but you'll find barrique wines in all price ranges.
   
   
2. Does oak make wine sweet?
   You might taste vanilla and caramel notes, but the sugar in the wine doesn't change — the mouthfeel just becomes rounder.
   
   
3. Is American oak inferior to French oak?
   It's a style difference, not a better or worse one. American oak often yields more coconut/vanilla; French oak is finer and spicier.
   
   
4. How long does wine age in barriques?
   Often 6–18 months, depending on the winemaker's purpose. But sometimes longer. Barolo, for example, 2 years, Brunello even 3 years.
   
   
5. Can you taste too much oak?
   Yes. If the wood suppresses the fruit, the wine is out of balance. The goal of a good winery is often to ensure that the fruit remains clearly present.