In the 19th and 20th centuries, wine was almost exclusively fermented and aged in wood vessels made from oak, acacia, and other woods, which imparts tannin for structure, flavors of cinnamon and ...

Aging in new oak barrels (barrels used for the first few times) can add aromas and flavors of vanilla, spice and smoke. Barrel Fermented: Denotes wine that has been fermented in small casks (usually ...