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The Oak Scoop: June 2026
Explore the latest edition of The Oak Scoop featuring oak and sweetness perception, grape supply concerns, recent winery visits, and practical winemaking tips.
by Brandon Haas
Published on 06/12/2026
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.
This month, we're sharing a recent visit from local winemakers in the region, exploring one of the most common misconceptions about oak usage, discussing how oak can influence sweetness perception without increasing sugar levels, and taking a look at an emerging trend that could impact grape supply in the years ahead.
Recent Visitors to Oak Chips Inc.
This past month, we had the pleasure of welcoming several guests to our facility to learn more about Oak Chips Inc., our manufacturing process, and the role oak alternatives play in today's beverage industry.
Among our visitors were Ohio Congressman Dave Taylor, Village of Waverly Economic Development Administrator Chandler Grooms, and the team from Merry Family Winery in Bidwell, Ohio.
These visits provided a great opportunity to showcase our operations, discuss the continued growth of Ohio manufacturing, and exchange ideas about the future of winemaking and oak alternatives. We always enjoy connecting with industry professionals, community leaders, and fellow businesses who share our passion for innovation and quality.
Thank you to everyone who took the time to visit us—we look forward to continuing these conversations and building new relationships throughout the industry.
Summer is officially here! Get your oak alternatives today!
Summer is one of the best times to get your summer winemaking started. OCI has a wide selection of oak alternatives to get your wine on the right oakin' path!
Oak & Health: Sweetness Without Additional Sugar
As consumers continue seeking products with lower sugar content, oak can play an interesting supporting role.
Medium and heavier toast levels often contribute aromas such as vanilla, caramel, baking spice, and toasted sugar. These compounds can create a perception of sweetness without increasing actual sugar levels in the wine.
The result is a wine that may feel richer, rounder, and more approachable while maintaining the same analytical sugar content—a growing consideration as consumers become increasingly mindful of what they're drinking.
Industry Watch: Is the Wine Industry Entering a Supply Shift?
Two recent stories from WineBusiness Monthly caught our attention this month.
A widespread frost event across several Eastern wine regions has caused significant bud damage, while California's latest grape acreage report shows a decline in total planted wine grape acreage compared to the previous year.
Individually, these stories may seem unrelated. Together, they raise an interesting question: Could wine grape supply become tighter in the years ahead?
While it's too early to know the full impact, many industry observers are watching closely. For wineries, periods of uncertainty often reinforce the importance of production efficiency, fruit utilization, and creating maximum value from every batch produced.
Blog of the Month: Are You Making These Common Oak Mistakes?
The difference between a well-integrated wine and an over-oaked one often comes down to a few key decisions.
This month's featured blog highlights eight common mistakes winemakers make when using oak alternatives, including dosage errors, format selection issues, unrealistic aging expectations, and more. We also share practical recommendations for avoiding these challenges and getting the most value from your oak program.
If you've ever wondered whether you're maximizing your oak's potential—or unintentionally limiting it—this is a great article to add to your reading list.
Read the full blog!
Learn more about common oak mistakes during winemaking and how you can avoid them.
Until Next Month!
Thank you for reading June's edition of The Oak Scoop.
If you missed last month's newsletter, be sure to catch up by clicking here. We'll be back in July with more technical insights, industry trends, and practical strategies to help you get the most from your oak program.
Until then—happy oaking!
by Brandon Haas
Published on 06/12/2026
Share Article
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by Brandon Haas
Published on 06/12/2026
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POPULAR POSTS
OAK ALTERNATIVES
How Long Should You Age Wine With Oak Chips?
NEWS/UPDATES
The Oak Scoop: May 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.
This month, we're sharing a recent visit from local winemakers in the region, exploring one of the most common misconceptions about oak usage, discussing how oak can influence sweetness perception without increasing sugar levels, and taking a look at an emerging trend that could impact grape supply in the years ahead.
Recent Visitors to Oak Chips Inc.
This past month, we had the pleasure of welcoming several guests to our facility to learn more about Oak Chips Inc., our manufacturing process, and the role oak alternatives play in today's beverage industry.
Among our visitors were Ohio Congressman Dave Taylor, Village of Waverly Economic Development Administrator Chandler Grooms, and the team from Merry Family Winery in Bidwell, Ohio.
These visits provided a great opportunity to showcase our operations, discuss the continued growth of Ohio manufacturing, and exchange ideas about the future of winemaking and oak alternatives. We always enjoy connecting with industry professionals, community leaders, and fellow businesses who share our passion for innovation and quality.
Thank you to everyone who took the time to visit us—we look forward to continuing these conversations and building new relationships throughout the industry.
Summer is officially here! Get your oak alternatives today!
Summer is one of the best times to get your summer winemaking started. OCI has a wide selection of oak alternatives to get your wine on the right oakin' path!
Oak & Health: Sweetness Without Additional Sugar
As consumers continue seeking products with lower sugar content, oak can play an interesting supporting role.
Medium and heavier toast levels often contribute aromas such as vanilla, caramel, baking spice, and toasted sugar. These compounds can create a perception of sweetness without increasing actual sugar levels in the wine.
The result is a wine that may feel richer, rounder, and more approachable while maintaining the same analytical sugar content—a growing consideration as consumers become increasingly mindful of what they're drinking.
Industry Watch: Is the Wine Industry Entering a Supply Shift?
Two recent stories from WineBusiness Monthly caught our attention this month.
A widespread frost event across several Eastern wine regions has caused significant bud damage, while California's latest grape acreage report shows a decline in total planted wine grape acreage compared to the previous year.
Individually, these stories may seem unrelated. Together, they raise an interesting question: Could wine grape supply become tighter in the years ahead?
While it's too early to know the full impact, many industry observers are watching closely. For wineries, periods of uncertainty often reinforce the importance of production efficiency, fruit utilization, and creating maximum value from every batch produced.
Blog of the Month: Are You Making These Common Oak Mistakes?
The difference between a well-integrated wine and an over-oaked one often comes down to a few key decisions.
This month's featured blog highlights eight common mistakes winemakers make when using oak alternatives, including dosage errors, format selection issues, unrealistic aging expectations, and more. We also share practical recommendations for avoiding these challenges and getting the most value from your oak program.
If you've ever wondered whether you're maximizing your oak's potential—or unintentionally limiting it—this is a great article to add to your reading list.
Read the full blog!
Learn more about common oak mistakes during winemaking and how you can avoid them.
Until Next Month!
Thank you for reading June's edition of The Oak Scoop.
If you missed last month's newsletter, be sure to catch up by clicking here. We'll be back in July with more technical insights, industry trends, and practical strategies to help you get the most from your oak program.
Until then—happy oaking!
by Brandon Haas
Published on 06/12/2026
Share Article