Eastern European oak

Oak in Wine

I get a lot of questions about oak in wine and its role in the process of aging wine.  At Kokomo we have this saying: "We oak our wine to taste, similarly to salting our food to taste".  We don't want the salt to overpower the dish, but, rather to accent the flavors of the dish.  Same goes for accenting wine with oak.  I have found that you need a percentage of new oak on wines, especially for crafting ultra-premium wines.  However, the amount of new oak to be used varies from varietal to varietal and vineyard to vineyard.  We also like a bolder Eastern Europea

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