Detecting oak taste test

[Thomas]

IK, add Chile to the over-oak list; been a lot of them lately.

But John G has a point about red's ability to take the oak better than whites--good winemakers no how to balance red or white wines.

The problem with Chardonnay and oak also has to do with malolactic fermentation, which reduces acidity, often making the wine flabby and then able to truly point out the oak.