What's the Deal with Caramel?

[Auburnwine]

Several wines that I have had recently (the Coppola Claret and the Marquis Phillips Shiraz, for example) have had a distinctive caramel flavor. This seems like a new trend. And although I think that it is pleasant, I fear that it will eventually be overdone, as was the buttery toast treatment of chardonnay. Fruit will completely give way to butterscotch.

Is this a function of oaking? Do folks like it?

[Innkeeper]

I don't get turned off by oak in reds as I do with whites, but it is both possible and becoming more common to overoak reds as well. That is what gives the caramel flavor as you suggest.

[chittychattykathy]

Caramel comes in part from how the oak is toasted as well (temp and time). And I agree with you and IK, in saying a "little" is nice, a lot though...

[Thomas]

Caramel can also indicate a little oxidation, which does occur while wine sits in barrels.