Over-extracted wines

[Catch 22]

I have read the phrases "over oaked" and "over-extracted" many times on this board, as well as elsewhere. I know what "over oaked" is, and I avoid those wines. But what is "over-extracted" and why does it have a negative connotation?

[Innkeeper]

Hi Catch, that subject is addressed in the post currently right under this one. Could be corrected on this, but my understanding is one that is picked at high brix; and left in the fermenting tank, barrel, on lees, or whatever, longer than usual. Sometimes this is good, and sometimes, well you know.

For example, right now some of the pinots coming off the South Island of New Zealand are being IMOP properly praised for it. On the other hand, some of the ultra high priced cabernets and zins coming out of Napa and Sonoma right now are being questioned on their alcohol levels and their longevity.

[This message has been edited by Innkeeper (edited 08-03-2001).]

[Drew]

"In your face" wines. No elegance and little complexity. That's my take on it.

Drew

[Botafogo]

Just think of over extracted tea or lemonade or coffee or anything else that can be made in varying levels of flavor / solid extract....

[Bucko]

Excellent analogy Roberto. I am going to shamelessly steal that line!

Bucko

[Thomas]

The other variable with over-extraction of wine is heat. If you leave fermentation to get a little hotter than it should, the extraction picks up steam too, which is how you get more and more color and fruit. But if you let the heat rise too much or for too long, you truly create a "thick" mix that can become a bomb. As Summa says elsewhere: no finesse.