| oak |
Showing substantial influence of the oak barrels in which the wine was aged. This may manifest itself in many forms depending on the wine, the source of the oak, whether the barrels were "toasted" (charred) and whether they are large or small, new or old. Oaky white wines often show such flavors as pineapple and tropical fruit. Oaky reds may show strong vanilla aromas, herbal dill, or spices.
출처: www.finewine.com/finewine/learn/glossary.cfm
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| oak |
Having an aroma and taste derived from being aged in oak casks. May also have other spicy tastes/aromas introduced. However, the amount should be at a very subtle level.
출처: www.viennatonight.com/main/terms.htm
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| oak |
The aroma derived directly from oak barrel aging and usually described as vanilla-like.
출처: www.goosecross.com/corner/glossary.html
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| oak |
The wood primarily used for aging of white and red wines, imparting a flavor to the wine when the barrel is new. Chestnut and walnut have also been used far less successfully.
출처: www.beveragenet.net/sw/2003/0302/0302wine.asp
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