I think my taste is evolving...

[wondersofwine]

I had a 2002 Frei Brothers Pinot Noir Reserve (Russian River Valley) priced in low $20s at grocery store a couple years ago that I thought illustrated a good balance between wood and fruit. In this instance the wine had rich, ripe fruit on the nose and palate, and subtle wood influence served to enhance the wine. It's hard for me to name other examples because if the wood is subtle enough, sometimes the wine drinker is not even conscious of it. Basically, if the wine seems well balanced that's a good thing. I'm more likely to notice when the oak is overpowering. I have had some white Burgundies from Puligny Montrachet or Chassagne Montrachet that also pick up just a touch of butterscotch from the barrels and that can be appealing, but I'm not seeking the "buttered popcorn" taste.

[This message has been edited by wondersofwine (edited 03-14-2006).]