OAK BACKLASH
Tisa and I tired years ago of the over oaked, buttery Chardonnays that often come out of Napa. What made wine makers think that every Chardonnay needed to be aged in a new oak barrel? The trend now (thankfully) is towards crisp, fresh Chardonnay. Mineral instead of caramel, green apple instead of pineapple, stone instead of vanilla. Food and Wine has an article on it here.
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