"Vincent" > wrote in message
news
> "Tom S" wrote in message
>> Sorry if that's a bit OT, but oak is a favorite subject of mine. :^)
>>
>> Tom S
>
> Well then, if it's a favorite subject of yours, do go on!! Please address
> the oakiness of Spanish Chardonnay. These happen to be my favorite
> Chardonnays. I am somewhat limited in my experience and knowledge (though
> I
> have been drinking them without analyzing why I like them so much for
> YEARS). Vega Sindoa is a nice affordable selection. The oakiness is
> somewhat
> pronounced, but does not get in the way of the other flavors present (some
> American and Australian Chardonnays seem somewhat clumsy in this
> department). Do you agree?

Yes, and I believe I know why. It's my experience that Chardonnay and oak
integrate best if the wine is fermented in the barrel, and left therein - on
its lees - for the entire duration of barrel aging. The French claim that
the lees "feed" the wine, and although that may be a bit anthropomorphic it
does seem to describe the phenomenon in a general sense. As opposed to that
are wines that are tank fermented and put "clean" into new barrels for
aging. This tends to result in the typical "wood plank" or 2x4 character
that wine critics love to hate.

As far as Spanish Chardonnays go, I have little experience - but I was very
impressed by one I tasted a few years ago in Spain. It had been fermented
in new French oak, and was really very nice - especially for the price,
which was ~$12US at the time (October 2001). I'd recognize the name if I
saw it again, but it isn't Vega Sindoa.

Tom S