On Tuesday, April 28, 2015 at 3:46:10 PM UTC+2, santiago wrote:
> Mike Tommasi > wrote in
> :
> >
> > It is a little like albariño: Santiago why do so many winemakers use
> > oak on it?
>
>
> Are you sure "so many" use oak? I think oaked Albariño (at least in D.O..
> Rias Baixas) should be around 5% of total production, at most.
>
>
> > Sure it handles oak quite well.
>
> I disagree!
>
>
> > You end up with a wine
> > where the delicate aromas and superb fruitiness of the grape are
> > masked ;-)
> >
>
> Now I agree. What I value in Albariño is freshness and fruitiness and the
> ability to show terroir.
>
> The cool thing right now in Rias Baixas is allowing the wine to mature on
> its lees for a couple of years. Tricó, Albariño de Fefiñanes III año, Do
> Ferreiro Cepas Vellas or Pazo de Selección de Añada are good examples of
> that.
>
> I only like one Albariño that sees oak: Zárate Palomar, from Salnés area.
> Superb terroir, organic viticulture, very tame use of oak, you just
> perceive a hint of volume and a bit of smoke. But then my favorite wine
> from Zárate is Balado, which sees no oak.
>
> Albariño, with its vivid acidity, is not for Michael, I fear.

where's the like button on this usenet thing? :-)