Why oak? Why not cedar? Apple?

[quijote]

Here's a question that's been simmering inside of me: How has oak come to be the predominant wood used in winemaking? Is it because it's cheap? Plentiful? Easy to form into barrels?

I'm guessing all three are probably true, and perhaps there are many more reasons.

But why not cedar? Or pine? Or apple? Or any number of other kinds of wood? I imagine they would impart some interesting aromas and flavors. (Isn't Greek retsina made with pine? If so why hasn't that caught on?)