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Love or Hate Oak In Wine? Here's the Truth No One Tells You
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Demystify the myth of “oaky wine” and gain insider secrets to how oak barrels shape the flavor, texture, and style of your favorite wines. Kristi Mayfield breaks down everything from new versus used oak, barrel origins (French vs. American oak), and the truth about those buttery chardonnays.
You’ll get a behind-the-scenes look into why some “oaked” wines taste rich and vanilla-laced while others remain crisp and subtle. Kristi shares tips on reading wine labels, asking smart questions at the wine shop, and what to expect from wines aged in small barriques versus massive foudres.
Plus, learn about inexpensive “oak flavor hacks” (hello, oak chips!) and how to spot them in the wine aisle.
If you’ve ever avoided, misunderstood, or felt let down by “oak in wine,” Kristi’s myth-busting approach will help you gain confidence and satisfaction in your wine selections. No more guessing or wasting money on bottles that miss the mark—unlock your perfect pour, every time.
BY THE TIME YOU FINISH LISTENING, YOU’LL DISCOVER:
• Why oak in wine is misunderstood and what key questions to ask about barrel age and type
• How new vs. neutral oak, barrel size, and species (French vs. American) dramatically change flavor and mouthfeel
• The truth about buttery Chardonnay and the role of malolactic fermentation—not just oak
• How inexpensive wines get “oak flavor” with chips and staves—and why it tastes different from barrel aging
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