![]() no oak: calibrate the presence of oak as accurately as you can. Above all, you must be convinced of oak presence by finding evidence in both the nose in palate. Unless you’re really sold on it, assume there’s little or no oak and what oak there may be is used, large format-or both.Ĭalibrate oak by using extremes: if you’re really stuck on finding oak and not sure if it’s even there or how much of it there is, put up an image in Bitterness in an aromatic grape is just that-it’s bitter. ![]() Both may taste bitter and may even feel a bit astringent on the palate but any substantial presence of new oak will come accompanied by all the spice/toast/vanilla aromas and flavors. tannin: don’t confuse the phenolic bitterness in an aromatic white grape with oak or tannin. o here are some pointers to remember when practicing in the future: After watching students take their Master’s tasting exam over two days last month in Aspen, I was struck by how often some of the tasting basics were completely missed with tragic results. This is the second installment of markers for classic grapes and wines. The initial post covered several of the most important white varieties including Chardonnay, Sauvignon Blanc, and Riesling. This post will wrap up major white varieties including the aromatic grapes Viognier, Gewürztraminer and Muscat. Before diving in I’d like to offer some sage advice.
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