The great debate about the values of the two primary types of barrel oak - French and American - rages on unabated.

There are those winemakers who swear that they would never stoop to using the stuff from the States, and those who see such attitudes as rather limited and a tad elitist.

Nevertheless some damn fine wines are produced with both. The difference is, the final product isn't always better or worse, its just different.

American oak is generally sourced from Missouri where wild trees are cut and the timber seasoned. The wood has a rougher, more pitted surface than most European oak which comes from smaller trees which have been cultivated for centuries.

Wines with longer aging potential normally develop their flavours at a quicker rate when matured in American oak, which is also renowned for its vanilla bouquet.