Although I am starting to develop the taste for noticing the tannins and sweet intensities in wines, I am still having a tough time detecting the oak influence. May I get some suggestions on two wines with and without oak influence? I thought I had detected such in Sauvignon Blanc, previously. However, I am not sure anymore.

For a good example of oak, pick up any cheap Montes red (I believe it is called a classic series). Try the Cab, Merlot or Carmenere. From Argentina, try Finca Sophenia Malbec or Kaiken/Kaiken Ultra Malbec.

Oak can influence a wine in different ways. At its best, it comes off as toast (or pain grille for RP) or vanilla. When overdone (or done with wood chips instead of actual oak casks), it tastes distinctly woody.

I suggest you try a couple of different Chardonnay bottlings in a side-by-side tasting, one very oaky such as the 2005 Beringer Private Reserve, and one less oaky bottle, like the 2005 Chateau Montelena Napa. If possible, try to find a Chard with no oak, such as the 2005 Clos Pepe Vineyards. The difference should be quite evident.

quote:

Originally posted by RDCollins:
I suggest you try a couple of different Chardonnay bottlings in a side-by-side tasting, one very oaky such as the 2005 Beringer Private Reserve, and one less oaky bottle, like the 2005 Chateau Montelena Napa. If possible, try to find a Chard with no oak, such as the 2005 Clos Pepe Vineyards. The difference should be quite evident.

I agree that a side-by-side tasting is the way to go. Kim Crawford makes an Unoaked Chard that would fit the bill.

- Jeff

Thanks for the suggestions, all.

L.A. Wine Company has the 2005 Beringer Private Reserve Chardonnay for $24.95, an amazing deal. They also have a couple of unoaked chards, including the 2006 Mer Soleil Chardonnay Silver Unoaked for $35.

This message has been edited. Last edited by: RDCollins,

RD, thanks again. I will pop them side by side, with my lady. Hopefully, we can discern the difference; mainly, I want to concentrate on detecting the oak influence.

Most people like the toasty, butterscotch flavors of oak, and indeed that's what most people think Chardonnay tastes like. However, oak can be a bit much, especially when it overpowers the fruit and becomes the dominant flavor. I think that as they become more experienced, a lot of folks eventually come to prefer less oak and more fruit. But it's all a matter of taste, and depends a lot on what you're eating and what mood you're in. Personally, I like all styles, but have a preference for Chardonnay with just a little oak.

You should also try some Australian Cabs and Shiraz -- maybe a Penfolds Bin 389 or Bin 707. The heavy use of American oak gives the wine a distinctive character, which to me seems a bit like coconut. I like that, too!