Which flavors can oak impart to wine?

• A. Lemon, lime, grapefruit, and acidity
• B. Grass, herb, green bell pepper
• C. Vanilla, spice, toast, and tannin
• D. Salt, mineral, metallic

Answer: (C)

Oak aging introduces specific compounds from the wood into the wine, giving flavors and textures that are distinct from fruity or mineral notes. The vanillin in oak creates vanilla aromas, while the toasting of the barrel brings toast and sometimes smoky spice notes. Lignin and other wood components contribute spice characters as the wine interacts with the oak, and tannins from the wood add structure and a drying sensation on the palate. Together, vanilla, spice, toast, and tannin describe the typical impact of oak.

The other options describe flavors that are not typically imparted by oak aging—citrus notes and acidity come from the grape itself and fermentation, green, grassy herbaceous notes from other sources, and salt/mineral/metallic notes from terroir or geology.