Interesting class at the Sommelier Society of America yesterday. Jordan Ross, an enologist who graduated from UC Davis and now works at Pasternak, was our speaker.
Most people know oak is used to give flavor and complexity to wine, but in this eye-opening course we learned about tight grained and wide grained wood, and other aspects of oak cooperage.
I had to dash out to take my Certificate exam from the Society of Wine Educators, so I missed the tutored tasting contrasting the taste of wines matured through different oak, but you can find out more about this field through the articles and interviews on Jordan Ross's web, http://www.enologyinternational.com.
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Thanks for the links – most of us think of oak/no oak, and perhaps miss the subtleties of different oak (or attribute the differences to other factors).