Florida Jim wrote:Otto,
I am just beginning to work with this grape but I would guess that the wood likely helped to soften the perceived tannin.
This grape is very tannic and the treatment you described would lead one to believe that the wine would be strongly tannic. But oak can influence the formation of longer tannin chains which are perceived in the mouth as softer than smaller chains.
Of course, that does not diminish the aroma/taste intrusion but it may be a partial explanation as to why they used newer oak on this wine.
Mark Lipton wrote:Bummer and a half, Otto. Do you think that perhaps that it's your previous experience with the idiom (amphora-aged orange wines) makes you particularly sensitive any trace of oak in the orange wines?
Otto Nieminen wrote:....if I smell oak, it means there's too much of it for me even in "conventional" wines.
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