In some wines, I taste what I would best describe as a very strong, old or rustic wood flavor. It reminds me of the smell of an antique furniture, such as an old chest or cupboard. I got it several times in Riojas, and even Bordeaux's, all inexpensive ones. It's not really bad, though it tends to impose itself and cause palate fatigue.

I was wondering if anybody had an idea about what I am talking about, and if they knew what cause that peculiar flavor. Is it the type of wood they use (e.g., American vs. French oak), something in the winemaking, bacterial contamination?

I'm not sure exactly what you mean, but many Riojas spend an extended period of time in wood, some up to 6 years. Some of them are also fermented in wood. That might account for the Riojas, but I have no idea why inexpensive Bordeaux would have more in them than more expensive ones.

Thanks Board-O. I have been drinking wine casually for a long time, but my interest is much more recent. I am trying to understand what I drink, and that particular question came up with a wine I just had. It's just a tiny piece of the giant puzzle I am trying to solve. I have many more questions, especially regarding taste and aromas, because that is the one thing that cannot be learned from books, or the Internet. Simply conveying the sensation of taste is really difficult. How can we even know that other people taste the same things, the same way?

Regarding that particular taste or rustic wood, I am only assuming it is imparted by contact with wood. For all I know, it could not be wood at all. It's definitely not the typical oak aroma.

Maybe I will just have to leave that piece of the puzzle aside, and come back to it later.

Thanks anyway!

I was lurking on a different forum, and came upon the topic of reconditioned barrels. Apparently some winemakers recycle their barrels by shaving the inside and re-toasting the newly exposed wood. If not done properly, it can impart a "bacon grease" flavor, which perhaps could account for that sort of old wood/rancid flavor I was talking about. I'm not sure that's it, but it would make sense since I encountered that in relatively cheap wines.

Are you sure that the flavor you are referring to is not simply over-oaking? That is something that I have come to recognize only since visiting this forum - where I would previously just note "strong oak flavor," I have read here that some vinteners will "over oak" their wines eiher for style or to try to mask some known imperfections...maybe this is wat you mean?

I have noticed the same thing as Christophe. It seems to me that this is simply the use of wood on wines that don't have a lot of fruit to overpower the wood nose. Some of the inexpensive Bordeaux and Riojas are a bit thin and lack fruit. Instead of getting a nose of fruit, the wood aging (and some earthy aromas) really comes through on the nose.

Many wines describe a cedar or "cigar box" attribute (what was really funny was we were at Remy Martin and the guide kept going on about the "cigar butt" aroma...it was only towards the end of the tour I realized she was saying box not butt).