Detecting oak taste test

[Drew]

I'm fairly oak tolerant to the point that the wine's in balance to all it's components, after that I don't enjoy the oak dominants. Now, on occassion, like big Bob P., I do enjoy a big, powerful, overblown, ass kicken', Aussie shiraz, always without food (cause they just don't pair well). It must be my S&M side comming out. I do agree with WW that many wines from good producers that start off strutting their oak will, with age, come together and play nicely. On the flip side I've had others, where in time, the fruit fades leaving the oak to rule alone, which is very unpleasant to drink. Also, styles change from vintage to vintage as producers answer the taste calls of the masses or heed their inner artsy drive to "create a masterpiece". I think it's hard to classify producers in the oak, no oak category until you taste but do agree that most seem to lean towards the oak.

Drew