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Pastimes : Wine You Can Enjoy @ Under $20
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To: Mark Marcellus who wrote (1024)12/30/2009 1:38:04 PM
From: Peter V  Read Replies (1) of 1277
 
There is certainly a place for oak, but if you are going to those lengths to add wood flavor, you are covering up the fruit.

So you are OK with oakiness in your wine, but merely object to "over-oaked" wine? (and over-oaked wines do exist, to be sure)

But if the winemaker is careful to add just the right amount of oak to your wine, why do you care how it got there? In theory, you could ferment and age in stainless tanks, and add oak chips for the oakiness, assuming you add just the right amount. If that yielded the same flavor as aging the wine in barrels, what's the problem?

I will say that I have a bias against using Mega Purple, so maybe that makes me a hypocrite. But unlike wood, Mega Purple was never in wine in the old days, whereas wood has been used for centuries.

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