Many wines spend some time in an oak barrel, a process that adds flavor and helps the wines age well. Yet oak is one of the most commonlymistakenflavors in wine.

Wines that are oaked don't in fact taste like wood. Instead, oak adds more subtle flavors, such as vanilla and a soft, velvety texture.

More oak, more aging. Wines can be oaked for two months to two years. Those that spend more time in the barrel tend to be more suitable for aging, while those that are oaked for less time are meant to be consumed earlier.

The smaller, the stronger. Oak barrels come in volumes as small as 225 liters and as large as 300-liter 'hogs heads.' The smaller the barrel, the more intense the oak flavors.

New vs. Old Worlds. Winemakers prefer European oak for most Old World wines and American or Canadian oak for the New World ones. The latter has wider grains that impart stronger oak flavors.

New vs. old barrels. Older barrels typically release less intenseflavors, but may produce results that are more subtle and pleasing.

Not just for red. Although most whites are not traditionally oaked, some