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The process of immersing oak chips, shavings, particles, cubes, "beans," or sticks into a wine or spirit to simulate having aged the wine in an oak barrel or keg. The oak may be natural or it may be toasted (light, medium or heavy toast).

Oaking allows young wines to soften and absorb some of the wood's flavors and tannins. However, most light, delicate wines should not be oaked.