Detecting oak taste test

[JohnG]

It seems to me that most of the adverse reaction to oakiness applies to whites rather than reds. It's the chardonnays and sb's that get criticized for being overly oaky, not the cabs, chiantis, etc.

If that's true, is it because oak is integrated more easily (better balanced with fruit, tannins, etc)in reds, which, at least to me, are heartier and more complex? (that is, there is so much going on in a red wine that the oak is less noticeable). In contrast, oak may be a bigger problem for whites because they are more delicate (dare I say sissy?)and so the fruit is more easily disturbed by a hunk of wood?

Or is it a matter of winemaking style and fashion -- oakiness is desired (by some) in white wine, but less so in red wine?