A distinct characteristic of Rioja wine is the effect of oak aging.

In recent years, producers have been experimenting with oak aging.

High-quality Egri Bikavér requires two or three years of oak aging, and is best with game, beef, or other spicy food.

The new oak aging was obvious in our No. 1 wine, the 2005 from Saint Cosme.

The process of oak aging can also introduce phenolic compounds into wine, most notably vanillin which adds vanilla aroma to wines.

The Moscatos from Chambave also require oak aging but only for three months.

Excessive extraction from prolonged maceration periods and oak aging can give the wines an over-extracted bitterness.

The grapes often go through a short fermentation process and are bottled after little to no oak aging.

The wine can produce a more New World style with some oak aging.

This wine has lots of fruit, but oak aging makes it darker and deeper.