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Agostino Berti
Ultra geek
196
Tue Apr 11, 2006 6:47 pm
Winston-Salem, North Carolina
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Agostino Berti wrote:... - steals the subtlety.
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
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.
Best, Jim
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?
Mark Lipton
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
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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