Hoke wrote:Thomas, I can certainly understand your reference to caramel as being related somehow to overcooked fruit/sugar. After all that's what caramel is: overcooked sugar.
But that is why I also relate caramel to oak---because when you toast oak, that is, burn it with fire, you are essentially caramelizing the wood starches (just another word for sugar). And we all know that sometimes those barrels are aggressively over-toasted (i.e., heavily burned) these by many winemakers looking ever bigger and bolder wine expressions.
Brian K Miller wrote:The clerk at a wine shop in Saint Helena I like dismissed the critics by stating that if you taste 1800 wines per year, only the over the top bombs get your attention.
Sue Courtney wrote:Brian,
Could the caramel also be a by-product of malolactic fermentation? I know that in some chardonnays a caramel / butterscotch taste is a nuance derived from mlf and all reds undergo mlf, so it could be a possibility.
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