What does aging wine in oak typically impart to its flavor profile?

Aging wine in oak barrels significantly influences its flavor profile by imparting spicy and toasty characteristics. The wood itself contains compounds like lactones, vanillin, and tannins that can release flavors into the wine during the aging process.

The toasting level of the barrels, which refers to how much they are charred inside, also adds complexity to the wine’s aromas and flavors. This can lead to nuances such as vanilla, clove, cinnamon, and sometimes a smokiness, which enhances the overall depth of the wine. Oak aging can also add a creamy texture through the interaction with the wine's esters and acids, further enriching the mouthfeel.

While other flavor profiles, such as herbal or fruity notes, can be influenced by factors like the grape variety and terroir, they are not the primary characteristics derived from oak aging. Additionally, reduced acidity can occur in some instances, but it is not a defining feature of oak aging itself. The primary contribution of oak is indeed those spicy and toasty elements that complete the overall tasting experience.