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+--- Thread: '98 Penfolds Koonunga Hill (/thread-8251.html)
- Drew - 06-19-2002
I always loved this wine for the QPR that it is but....popped one tonight and found that the oak had over run the fruit and was holding it hostage. I hope this is a strange bird but am worried. I have another case in the cellar.
DRew
- Bucko - 06-20-2002
Agree..... oak, oak, and oak.
- Innkeeper - 06-21-2002
You have to watch those Oz folks like a hawk in regard to how they handle oak. That is why, so far, I love the Yalumba Barrosa Shiraz. It handles the wood masterfully. If one doesn't like any oak in most reds or whites, one should shun most New World wines. My tactic is to look for unwooded/stainless steel produced whites, and find reds with the proper dose of wood.
- leatherman - 06-21-2002
I have some too but was waiting. Is it possible the Oak would get worse with time? or would more time soften the wood?
- Innkeeper - 06-21-2002
Hate to tell you Cowhide, but it will almost certainly get worse. The reason is the fruit will fade, and that is about all that can hold wood in check. Acid will affect the fruit, but not the wood. Drink up with some smoked or grilled food, including the vegetables. That is the most painless way to consume oaky wine. We occasionally get some; reds by chance, and whites by accident (included in club shipments or gifts from friends, etc). We save them for summer. Moderately wooded, but not heavily wooded, wine can be quaffed without food as well.
- Drew - 06-23-2002
You are right on IK, I fear the oak will continue to grow like the Pillsbury Dough Boy did in Gost Busters....thank God it's summer and grilling time.
Drew