What two types of flavors can be found in Cabernet Sauvignon wines derived from oak?

In Cabernet Sauvignon wines, oak contact contributes to a range of flavor characteristics that enhance the overall profile of the wine. The correct pairing of vanilla and cedar exemplifies this well.

Vanilla is a common flavor derived from the toasting of oak barrels, which is a process used to prepare the wood before it is used for aging wine. The interior of the barrel is charred lightly, which brings out compounds that impart sweet, creamy flavors including vanilla.

Cedar, on the other hand, is another characteristic flavor imparted by oak, particularly from certain types of barrels. It can give a wine a woodsy, aromatic nuance that complements the rich tannins and fruitiness of Cabernet Sauvignon.

While mint and black cherry as well as green bell pepper and peach might be flavors associated with other aspects of the grape or wine-making processes, they are not specifically related to the influence of oak aging like vanilla and cedar are. This makes the choice of vanilla and cedar the most accurate representation of oak-derived flavors in Cabernet Sauvignon wines.