What defines a wine described as “oaked”?

A wine described as “oaked” is defined primarily by its aging process, specifically that it has aged in oak barrels. The use of oak barrels during wine maturation can impart various characteristics to the wine, such as flavors and aromas of vanilla, toast, and spice, as well as enhance texture and complexity. The interaction between the wine and the wood allows for micro-oxygenation, which can soften the tannins in red wines and contribute to the overall mouthfeel.

The other choices, while relevant to wine production, do not specifically relate to what makes a wine "oaked." Bottling after fermentation is a standard practice for all types of wines, organic grapes pertain to how the grapes are grown and do not influence the aging process, and geographic regions define appellations or qualities rather than oak aging itself. Thus, the defining characteristic of an “oaked” wine remains its time spent in oak barrels.