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I just noticed last night that several of the wines which I favored before going back in to "the business" have suddenly become "less than great" due to the amount of oak I can taste in them. Last night I had a 2006 Mondavi ( mediocre at best I know...) but the oak was positively chewy.
"Full bodied" translated into "OMG! This bitch is FAT!"
"Nuances of Oak" turned into "Somebody put charred oak in my rebreather mask!"
"Smoky flavor" turned into "Did somebody put out a cigar in my wine glass?"


So has anyone else noticed a sensitivity to oak and it's use in other products?

SB

I thank that happens often if you try to "oak" to fast or with to much oak. a smaller amount over a longer time is much better.

So you think the Mondavi brothers are oaking too fast?

possible as I don't thank any time limit on wine,(mite be using smaller barrels) also mite be different oaks as some are harsher than others (more tannins)

I wonder if there might not be some "oak essence" being used to augment the taste?
I mean, it was like chewing on an alligator char stick.

Was this off character there as soon as the bottle was opened or only began and increased as the bottle was slowly consumed over an extended period of time...???

rad14701 wrote:Was this off character there as soon as the bottle was opened or only began and increased as the bottle was slowly consumed over an extended period of time...???

Definitley there from the beginning. Very stong, dark, dry smoky taste.

Looks like it's in contact with oak from the very start

http://www.practicalwinery.com/janfeb01p21.htm

"Thirty years ago, Robert Mondavi Winery was a pioneer in the use of stainless steel for cold fermentation of white wines and clean fermentation of red wines. However, for the past several years, the winery has been experimenting with oak fermentation, a traditional method that is returning to favor in Europe. "

Have you quit smoking lately, or done something else to make your sense of taste and smell better? Maybe you started taking an allergy medicine and it's cleared your sinuses?

Just suggestions... When I quit smoking way back when, a lot of stuff I liked suddenly tasted like crap, and crap I didn't like suddenly became enjoyable. Same happens now when allergy season hits; everything tastes different on different days.

Could the wine be corked? As I have had a couple of bottles that tasted bad and only got worst as I drank it and it ended up being corked.

Most places will refund your money if you take the bottle, contents and cork back. They want you to enjoy the product and not bitch about it.

I had a bottle in a resturant and they told me that it is a common problem so many wineries are switching over to screw top or synetheic corks (plastic) which completley eliminates the problems.

The wine was corked with an artificial material and I have not quit smoking recently. The taste was "overwhelming" in terms of its "oakiness" and I have tasted this on several other wines as well.
Am I the only one this has happened to?
Seems strange that this would be a problem, although it also seems that a lot of shine drinkers don't always drink red wine...The Merlot I had tonight was tight and well balanced, if a bit warm.

I'm wondering if this isn't the wine equivalent of becoming more conscious of the heads and tails in whiskey etc...

SB

PS. Still haven't decided on the proper spelling of whiskey!..or whisky...or wish-key!

ScottishBoy wrote:I just noticed last night that several of the wines which I favored before going back in to "the business" have suddenly become "less than great" due to the amount of oak I can taste in them. Last night I had a 2006 Mondavi ( mediocre at best I know...) but the oak was positively chewy.
"Full bodied" translated into "OMG! This bitch is FAT!"
"Nuances of Oak" turned into "Somebody put charred oak in my rebreather mask!"
"Smoky flavor" turned into "Did somebody put out a cigar in my wine glass?"


So has anyone else noticed a sensitivity to oak and it's use in other products?

SB

Probably nothing to do with it, but I have tasted wine with a strong smoke taint, caused by forest fires in the vineyard area.

I think I know what you mean. I've found I've had a heightened sensitivity to pretty much all tastes after I've taught myself to critically evaluate stuff. I especially notice the hops in beer and the tannins in wines, and the different spices in food.