Bread & Butter Cabernet Sauvignon

This is the BREAD. The use of wood barrels for wine began thousands of years ago for storage purposes, replacing clay vessels. Wood barrels were stronger and easier to move, but originally, they did not have a specific winemaking role. Over time, it became apparent that aging wine in wood produced positive effects in the flavor, texture, and aroma of wine. Today, oak treatment is one of the most important tools in the winemaking process. Aging wine in oak barrels allows for moderate oxidation and evaporation of the wine, which lowers astringency and increases complexity and concentration in the wine. The complex chemical compounds in oak wood impart flavors and aromas to the wine that include toast, vanilla, tea, and nuttiness. These are flavors that we connect with bread or baked goods, like pie crust and biscuits. If you can imagine the difference between a spoon full of jam vs. that same jam spread over a warm slice of toast, you can imagine how oak flavors and aromas can enhance th