When oak barrels are made, the staves (slats of wood) are heated so they can be shaped into place. The process is called toasting. Depending on how much the staves have been heated, the wood will impart a toasty flavor and aroma to the wine stored within—that is, the wine will have the smell of heated or slightly charred wood. Some even say such wine smells like toasted bread or smoked meats. You usually hear this tasting term applied to white wines that have been barrel aged, particularly Chardonnay and Champagne (such as, "This Chardonnay has plenty of toasty oak flavor").