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- Need help with oak...
I understand and appreciate the whole science and reasoning behind aging wines in oak. I also really dig the idea and the tradition of it. Unfortunately, I really do not like the flavors that oak aging add to wine. I tend to enjoy the fruitier, "cleaner" reds out there such as barbera, pinot noir, and especially New York State reds.
That being said, I have very much enjoyed wines from different varietals except those with that oaky flavor. So my question is: Is there a way to know if a wine is oaky before purchasing it. Obviously, I would always ask somebody at the store, but sometimes the people working at wine stores don't know that much more than I do or haven't tried any of the wines I'm looking at.
Thanks in advance for your help.
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30 - Reply by corskier, May 28.
Doing your homework is the only real way to find out. Most white wines do not undergo barrel fermentation, with the exception of Chardonnay, Viognier, Sauv Blanc and a few other bigger whites. If a white wine has undergone barrel fermentation it'll also usually say so on the back label.
As far as red wine goes, if you go to a wineries website they'll usually tell you if they used new oak, since it's an extremely expensive additive and wineries love to brag about it. Go for wines with neutral oak, as it won't impart much, if any, "oaky" flavors. Also if in a bind, the cheaper the wine the less new oak was probably used, although many will augment their wines with oak chips, staves or other alternatives so homework is the only sure bet again. Hope that helps!
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53 - Reply by h2w4, May 29.
personally I don't know of a winery that doesn't use some form of oak in their red wines, we tend to use some relatively old/neutral barrels for our Temptation Zin and it shows, but it is difficult to keep any wine in a stainless steel tank all year (that space is needed). Your best bet is to contact the winery you're interested in and ask.
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1161 - Reply by dmcker, May 29.
Perhaps your reaction to oak is a reaction to too much new oak used by in-your-face wineries? You say you like pinot noir but that, too, is nearly always aged in oak. Sounds like you've had some bad experiences with overblown California or other New World Cabs, in my attempt to read between the lines. Why not try some more more refined old-world style Bordeauxs or Bourgognes and see if your opinion stays the same?
