The Case for Oak Adjuncts

Oak adjuncts (or oak alternatives) have long been perceived as the misfits of the oak world, something that may be whispered about in a dark corner of the cellar, but god forbid ever put on the back of a wine label. If the usage of new French oak barrels are to be proudly proclaimed by a winemaker, oak alternatives are to be brought in through the back door by a cellar rat. Starting with the terminology of alternative, that label seeks to portray oak adjuncts as something false or inequivalent to real oak. This is one the reasons, we at The Boswell Company favor the term adjunct, as we consider it a complementary tool for winemaking. I have been to countless wineries where I’ve been told “oh no, we would never use those,” and yet if you look around you will see the many other “tools” a winemaker uses to fix, enhance, and transform their wines. What makes oak adjuncts the bad guy? For starters oak adjuncts are the (relatively) new kids on the block. Comparatively, they haven’t had nearly the history that oak barrels do. Another reason is that they are often associated with large wineries and wines fit for mass distribution; rich & jammy with a heavy dose of oak sweetness. But to make my case and get to my point, wine can be made that way at a 200.00 price point in Napa or a 10.00 price point in Paso. In the end, it comes down to the winemakers stylistic choices, the quality of the oak and toasting process, and a willingness to try something that isn’t the status quo. If you are contemplating using oak adjuncts, here’s a few reasons I think you should give our oak adjuncts, VINEA, a try. One, they offer incredible cost savings compared to purchasing new French or American oak barrels. Two, they are an environmentally conscious choice as any part of the tree can be used unlike French oak barrels who require a lot of discard due to the particular way French oak is split in order to make a barrel without any leaks. Three, they come in different shapes and sizes. If you are looking for a short aging time with a heavier dose of toast, try out some VINEA ceramic toasted segments. Seeking elegance? I suggest our VINEA fire toasted staves with year long aging for best results. Smells like pyrazines? Try VINEA natural un-toasted chips, ground from the same wood used in barrel staves, to balance out that greenness. Oak adjuncts offer possibilities! There is a degree of customization that oak adjuncts offer where barrels are unable to do so. You can mix and match with toasts and aging profiles in order to make the wine that speaks to you and your consumer. Live on the wild side and give oak adjuncts the chance they deserve, I promise they don’t bite.