Detecting oak taste test

[Innkeeper]

Agreed with you until recently John. Lately, however, have been encountering overoaked reds as well. Bucko has been detecting them for some time. I think a lot has to do with the grape variety and how the wine was made. Barbera, for example, the way Italians make it, is fine. They keep the lighter versions more or less oak free, and apply more oak as the wines become fuller and more complex.

South Americans, particularly Argentines, seems to get away with more oak in reds than others. Again it has something to do with how they make their wines. The overdo, has mostly to do with California and some from Oz. This is not surprising as both regions destroyed white wine with oak over the last few decades.

[This message has been edited by Innkeeper (edited 05-07-2003).]