Oak aging can play an integral role in creating well-balanced, cohesive wines. The chemical and biochemical reactions that occur during oak barrel aging transforms a wine into a unique representation of its terroir and wine making procedures. Aromas like vanilla, coconut, and smoke are extracted during barrel aging, as are desired mouthfeel characteristics that add texture and depth. In this study, multiple species of wood local to the Finger Lakes AVA were used for wine aging to analyze perceived mouthfeel differences in wine samples. Regional industry members were asked to rank aged wines for common mouthfeel attributes to initiate an exploration of New York white oak, acacia, black cherry, and sugar maple as adjuncts for wine aging.