Overly Oaked - the New Norm?


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Overly Oaked - the New Norm?

Bill Hunt | | Jul 4, 2011 05:46 PM

We drink a lot of white wines, and especially in the AZ Summer. Most have some oak, BUT we just did a bunch of TJ's (Trader Joe's) whites, and ALL were horribly over-oaked. There was zero balance in any, and after a sip, we felt like we'd been hit in the mouth with a wet oak plank. They were all undrinkable.

Over the decades, I have seen many anti-oak threads here, and elsewhere. I never understood the aversion to oak. Now, I think that I do.

In our general wines, there is some oak, but it is in good balance to other aspects of the wine.

These three are horrible. I have never encountered such, but wonder if this is the "new trend" in less-expensive whites. If so, I am going back to my Montrachets, my Meursaults and my Chablis. This is flatly "over the top," and regardless of price, not at all enjoyable. I'd rather pay 5x the price, and have good, enjoyable and drinkable whites.

What is the point in doing a white wine, that tastes like a wet oak plank?

Now, I understand the issue, where I did not before.

Hunt, fighting with the OAK!

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