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Culinary

Barrels for aging wines, sherry, and spirits such as brandy and Scotch whisky are made from oak, with single barrel malt whiskies fetching a premium. The use of oak in wine adds a range of flavours. Oak barrels, which may be charred before use, contribute to their contents' colour, taste, and aroma, imparting a desirable oaky vanillin flavour. A dilemma for wine producers is to choose between French and American oakwoods. French oaks (Quercus robur, Q. petraea) give greater refinement and are chosen for the best, most expensive wines. American oak contributes greater texture and resistance to ageing, but produces a more powerful bouquet. Oak wood chips are used for smoking foods such as fish, meat, and cheese. The bark of the cork oak is used to produce cork stoppers for wine bottles. This species grows around the Mediterranean Sea; Portugal, Spain, Algeria, and Morocco produce most of the world's supply.