On the other hand, openly liking oak (like residual sugar) has unfortunately become taboo. It’s like being a fan of Britney Spears, many are in denial or won’t admit to it. but sing along readily when a song comes on the radio. My wife, who’s worked in retail for years, has experienced many consumers who state emphatically at the outset, “I don’t like oaky wines.” But when poured a heavily-oaked wine, are immediately attracted.

Personally, I have a great appreciation for well-judged use of oak. It can add a dimension of luxe and complexity to a wine. Few would ask DRC or Leflaive to abandon their oak. Conversely, many Sauvignon Blanc or Chardonnay in Napa Valley tasting rooms could be much improved with less or no oak. There are wines which oak improves and those it destroys.

Virtual drum roll please . . .

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50 28 42

Timestamp: 2008-02-11 17:44:49 UTC

Congratulations to:

J_Hayden sabrina Christine Feller

DON PARDO, TELL THEM WHAT THEY’VE WON!

“You’ve won the finest corkscrew money can buy - Pulltaps’ - the pride of Spain!”

Thanks to everyone who posted a thoughtful (or not!) comment. It seems the voice of balance and moderation won over in the end. Boring for the internet but good for wine.

I hope we can all drink as well as Pram’s Batard Montrachet (vinfanicide or not). Janir’s expression “oak juice” is a definite keeper, just edging out MVA’s “don’t drink yellow Chard” and Stan’s memorable ”Anyone who thinks oak is a natural component of wine would probably also consider a tomato to be a vegetable”.

And special mention to John Gale whose write-in poll entry - Some tastes good, some tastes cheap (Hokey Oaky) - is doing almost as well as Mike Huckabee.