Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIPS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIPS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIPS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.