ON THIS PAGE
Age your wine with oak chips.
- Shop Now
Welcome to The Oak Scoop, our monthly newsletter dedicated to keeping our customers informed on company updates, industry developments, product education, and the science behind oak in winemaking.
Before we dive in, we're celebrating summer with our Boozy Boost After the 4th Sale! It's the perfect opportunity to stock up on your favorite infusion kits for only $9.99 and add rich barrel-aged character to whiskey, rum, tequila, vodka, gin, moonshine, and more—all from the comfort of home.
Now, onto this month's edition. Every batch tells a story—but the smallest decisions often have the biggest impact.
This month, we're exploring why oak cubes continue to be one of the most technically versatile oak alternatives available, answering one of the questions we hear most from winemakers, examining a common misconception about oak extraction, and diving into the chemistry that allows oak compounds to transform wine.
Celebrating Community Leadership
This July, OCI founder Ben Nathan and his wife, Glenda Nathan, had the privilege of serving as Grand Marshals for the annual 4th of July Lake White Boat Parade in Waverly, OH.
While oak may be our passion, community has always been at the heart of who we are. For decades, the Nathan family has believed that strong local businesses help build strong local communities, and events like these are a wonderful reminder of the relationships that continue to shape southern Ohio.
Congratulations to everyone who participated—we appreciate being part of another successful community tradition.
Why Do So Many Winemakers Choose Oak Cubes?
Here's a question worth thinking about...If chips extract faster...why do so many commercial wineries continue using cubes?
The answer has very little to do with convenience—and everything to do with control.
Oak cubes expose significantly less surface area than chips, slowing extraction and allowing aromatic compounds, tannins, and structural components to integrate more gradually. Rather than creating a rapid burst of oak character, cubes encourage complexity to develop over weeks and months.
For wines destined for longer aging programs, this slower extraction often produces better balance, smoother mouthfeel, and a more seamless relationship between fruit and oak.
Winemaker Q&A: "Should I remove my oak as soon as I like the flavor?"
The answer? Not necessarily.
One of the biggest misconceptions in oak aging is that flavor tells the whole story. While aromatic extraction often reaches its peak relatively early, structural changes continue long afterward. Oak continues contributing tannins and other compounds that influence mouthfeel, integration, and overall balance—even after obvious oak aromas begin to level off.
This is why experienced winemakers evaluate structure, not just flavor, before deciding to remove oak.
Oak Myth of the Month
MYTH: More toast means more oak flavor.
FACT: Higher toast levels don't necessarily produce more flavor—they produce different flavor.
As toast increases, heat transforms the wood's natural compounds. Fresh wood characteristics gradually give way to caramelized sugars, roasted notes, spice, smoke, coffee, and chocolate.
Blog of the Month: How Oak Compounds Enter Wine
Most people think wine simply "absorbs" oak flavor. The reality is much more fascinating.
As wine comes into contact with toasted oak, alcohol and water slowly dissolve hundreds of naturally occurring compounds locked within the wood's cellular structure. Compounds such as vanillin, oak lactones, eugenol, and furfural are released at different rates depending on toast level, species, alcohol content, temperature, and contact time.
Understanding these extraction mechanisms helps explain why no two oak programs produce identical results—and why choosing the right format, species, and aging timeline matters just as much as dosage.
Want to dive deeper? This month's featured blog, "How Oak Compounds Enter Wine," takes a closer look at the chemistry behind extraction and why understanding these processes can help you make more informed oak decisions.
Until Next Month!
Great winemaking isn't built on one big decision. It's built on hundreds of small ones.
That's why every month, our goal is simple: share one or two ideas that help you better understand oak, improve your process, and ultimately make better wine.
Thank you for reading The Oak Scoop. We'll see you next month with another deep dive into the science—and art—behind oak.
Happy Oaking!
by Brandon Haas
Published on 07/09/2026
Share Article
POPULAR POSTS
OAK ALTERNATIVES
How Long Should You Age Wine With Oak Chips?
NEWS/UPDATES
The Oak Scoop: June 2026
USING OAK IN WINEMAKING
What is Harvest and Why is it Important to Winemakers?
OAK SCIENCE
5 Ways To Make Your Alcohol Taste Better
by Brandon Haas
Published on 07/09/2026
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POPULAR POSTS
OAK ALTERNATIVES
How Long Should You Age Wine With Oak Chips?
NEWS/UPDATES
The Oak Scoop: June 2026
USING OAK IN WINEMAKING
What is Harvest and Why is it Important to Winemakers?
OAK SCIENCE
5 Ways To Make Your Alcohol Taste Better
ON THIS PAGE
Age your wine with oak chips.
- Shop Now
Welcome to The Oak Scoop, our monthly newsletter dedicated to keeping our customers informed on company updates, industry developments, product education, and the science behind oak in winemaking.
Before we dive in, we're celebrating summer with our Boozy Boost After the 4th Sale! It's the perfect opportunity to stock up on your favorite infusion kits for only $9.99 and add rich barrel-aged character to whiskey, rum, tequila, vodka, gin, moonshine, and more—all from the comfort of home.
Now, onto this month's edition. Every batch tells a story—but the smallest decisions often have the biggest impact.
This month, we're exploring why oak cubes continue to be one of the most technically versatile oak alternatives available, answering one of the questions we hear most from winemakers, examining a common misconception about oak extraction, and diving into the chemistry that allows oak compounds to transform wine.
Celebrating Community Leadership
This July, OCI founder Ben Nathan and his wife, Glenda Nathan, had the privilege of serving as Grand Marshals for the annual 4th of July Lake White Boat Parade in Waverly, OH.
While oak may be our passion, community has always been at the heart of who we are. For decades, the Nathan family has believed that strong local businesses help build strong local communities, and events like these are a wonderful reminder of the relationships that continue to shape southern Ohio.
Congratulations to everyone who participated—we appreciate being part of another successful community tradition.
Why Do So Many Winemakers Choose Oak Cubes?
Here's a question worth thinking about...If chips extract faster...why do so many commercial wineries continue using cubes?
The answer has very little to do with convenience—and everything to do with control.
Oak cubes expose significantly less surface area than chips, slowing extraction and allowing aromatic compounds, tannins, and structural components to integrate more gradually. Rather than creating a rapid burst of oak character, cubes encourage complexity to develop over weeks and months.
For wines destined for longer aging programs, this slower extraction often produces better balance, smoother mouthfeel, and a more seamless relationship between fruit and oak.
Winemaker Q&A: "Should I remove my oak as soon as I like the flavor?"
The answer? Not necessarily.
One of the biggest misconceptions in oak aging is that flavor tells the whole story. While aromatic extraction often reaches its peak relatively early, structural changes continue long afterward. Oak continues contributing tannins and other compounds that influence mouthfeel, integration, and overall balance—even after obvious oak aromas begin to level off.
This is why experienced winemakers evaluate structure, not just flavor, before deciding to remove oak.
Oak Myth of the Month
MYTH: More toast means more oak flavor.
FACT: Higher toast levels don't necessarily produce more flavor—they produce different flavor.
As toast increases, heat transforms the wood's natural compounds. Fresh wood characteristics gradually give way to caramelized sugars, roasted notes, spice, smoke, coffee, and chocolate.
Blog of the Month: How Oak Compounds Enter Wine
Most people think wine simply "absorbs" oak flavor. The reality is much more fascinating.
As wine comes into contact with toasted oak, alcohol and water slowly dissolve hundreds of naturally occurring compounds locked within the wood's cellular structure. Compounds such as vanillin, oak lactones, eugenol, and furfural are released at different rates depending on toast level, species, alcohol content, temperature, and contact time.
Understanding these extraction mechanisms helps explain why no two oak programs produce identical results—and why choosing the right format, species, and aging timeline matters just as much as dosage.
Want to dive deeper? This month's featured blog, "How Oak Compounds Enter Wine," takes a closer look at the chemistry behind extraction and why understanding these processes can help you make more informed oak decisions.
Until Next Month!
Great winemaking isn't built on one big decision. It's built on hundreds of small ones.
That's why every month, our goal is simple: share one or two ideas that help you better understand oak, improve your process, and ultimately make better wine.
Thank you for reading The Oak Scoop. We'll see you next month with another deep dive into the science—and art—behind oak.
Happy Oaking!
by Brandon Haas
Published on 07/09/2026
Share Article