While it is not always possible to pick the differences between the better American and the coarser French oaks, American oak (Quercus alba) tends to be more aromatic; while French oak (Quercus robur) contributes more structure and complexity to the palate. It is easier to over-oak a wine with American oak, for it is less likely to completely integrate into the wine than French oak. American oak can ‘sit above’ the expression of fruit, rather than marry with it. French oak assimilates better with a wine’s palate structure, becoming more a part of it rather than a separate component. The flavours the oaks impart are also quite different, although these differences are general and not specific. In young red wines, American oak can stand out for its intense and often heady vanilla-coconut aroma. In excess, American oak can resemble the smell of smoked oysters or a tobacco-tin. On the palate, the American influence can resemble a slippery creaminess. French oak is less aromatic and can be vanillin, gamey and sweet. Both oaks can lend charry nuances to wine, depending on how they are treated at manufacture. Both oaks can contribute ground coffee characters if the wine finishes its primary fermentation or even malolactic fermentation inside the oak casks.
