American preferences for oak flavours.

They are probably better able to regulate the amount of oak flavor by relying on chips rather than barrels.

Most Americans do seem to like more oak. I've had some Chardonnays that made me think I was licking an oak plank, but they do sell quite well. In general, Americans prefer bolder flavors in their wines.

Also, American oak does impart more flavor than French, Russian, Hungarian, etc. This is due to the more open grain of the American oak compared to its old world counterparts.

Greg

jim wrote:

the Brda region. The guide there was

interested to hear him say that they use oak

market because 'the American market prefers the

not. Perhaps the economics or differences in

preference for chips? Just interested...

They are probably better able to regulate the amount of oak flavor by relying on chips rather than barrels.

Most Americans do seem to like more oak. I've had some Chardonnays that made me think I was licking an oak plank, but they do sell quite well. In general, Americans prefer bolder flavors in their wines.

Also, American oak does impart more flavor than French, Russian, Hungarian, etc. This is due to the more open grain of the American oak compared to its old world counterparts.

Greg

jim wrote:

the Brda region. The guide there was

interested to hear him say that they use oak

market because 'the American market prefers the

not. Perhaps the economics or differences in

preference for chips? Just interested...

I am one of those weirdos with an overly sensitive nose and don't like over-oaked wines. Many California wines are, to my excessively large and sensitive proboscis, over-oaked. Probably in part because of the strength of American oak but likely also a reflection of the market style. I can't help but believe that a number of wines, especially Cabs here in California, are over-oaked to cover up what are otherwise mediocre (or worse) wines. IMHO, the result is even more appalling.

I've been using oak staves, inserted into my stainless steel barrels, for my oaking. I've been able to control wine/oak volume/surface ratios over time. So far, so good. Personal preference is still for medium toast French - but haven't tried Hungarian oak. Personally don't find that chips give me more control - just the opposite; less certainty of surface / volume ratios and (for me) less control. With staves can insert / withdraw as needed.

Never had a Slovenian wine - any good?

Jim, I would agree with the last post that a lot of CA wines are overoaked, or oaked incorrectly. Anthing that tastes like a wood plank is masking poor winemaking. I will interject that Zinfandel does better with American Oak than European oak. Joanne

IMHO - Zinfandel does even better unoaked

The oaking issue continues to interest me. I've no experience with it as yet...

oaked incorrectly. Anthing that tastes

does better with American Oak than

the Brda region. The guide there was

interested to hear him say that they use oak

market because 'the American market prefers

not. Perhaps the economics or

have lead to a preference for chips? Just

Using oak chips and aging in an oak barrel can produce different results. There are several parts to this.

Oak chips (unless reused) are always "fresh", so they impart a stronger oak flavor than anything except a new barrel.

Oak barrels, especially older ones, impart less oak flavor as their interior surface isn't fresh. Note that barrels can be disassembled, scraped down, and reassembled although I'm told that's a job for a barrel craftsman.

Extended aging in a barrel produces an effect upon the wine -- it concentrates it. Water in the wine evaporates through the barrel, so there is a certain loss in quantity over time that needs to be topped up. This is different from any flavor produced by the oak (barrel or chips). Barrel aged wine will taste different from that aged with chips.

This doesn't answer your question, but I felt like babbling ... :-)

Bryan

the Brda region. The guide there was

interested to hear him say that they use oak

because 'the American market prefers the

Perhaps the economics or differences in

preference for chips? Just interested...

Very interesting though ;)

the Brda region. The guide there was

interested to hear him say that they use oak

market because 'the American market prefers

not. Perhaps the economics or differences

preference for chips? Just interested...