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+--- Thread: 2004 Yellow Tail Chardonnay (/thread-16533.html)
- robr - 08-01-2005
This is a pretty cheap Australian product, available just about everywhere, so I did not hold out much hope for it... but JESUS it's good!
Lots of crisp citrus flavors, and a very nice toasted oak finish that goes on and on... for about $8 a bottle, I will buy it again.
- tw - 08-02-2005
They also have a reserve chardonnay that's not much more and much better, give that a try.
[img]http://www.wines.com/ubb2/wink.gif[/img]
- Innkeeper - 08-02-2005
Did you ever wonder how they get the oak into inexpensive Chardonnays like this one? They take oak sawdust and toast it, then they either put it in giant tea bags and dip it into a vat of Chard or they just let the dust filter down through it and then filter it out. It they had either fermented or aged the wine in oak barrels you could not get it for less than $15 or $18. We much prefer wines, especially inexpensive wines to taste like grapes rather than trees.
- Thraz - 08-02-2005
For the sake of the argument: if the sawdust technique gets a taste that people enjoy, for less money - why not? Like in any other sector, there has to be room for some technology/technique improvements in wine. I'm sure the end result will not be exactly as if the wine had actually been aged in oak (I don't know - I'm not a fan of oaked chardonnay myself), but if it makes the oak flavor more accessible price wise, I think it's good. The same people may then get curious and try the $17 stuff later. And... I bet it could fool most people in a blind taste test. The same controversy exists in France, and I bet more wines than we know use the technique. And the real test is that nobody has to buy it - it's just more choice, which I support.
[This message has been edited by Thraz (edited 08-02-2005).]
- robr - 08-02-2005
"We much prefer wines, especially inexpensive wines to taste like grapes rather than trees."
I'm with you there, but this one is different tasting (to me). I really like it; it's subtle at first, then gradually starts to come on stronger and stronger, then leaves as only a part of the overall mix, if you know what I mean. Personally I don't care how they do it, I just like the flavor.
- Thomas - 08-02-2005
Thraz,
You are correct. We always tell people drink what you like, and if people like oak then they should seek oak.
My concern is with honesty. If the consumer does not know how the wine is produced, it's only a small step before the producer can start justifying price increases because of the cost of "oak," which stated that way would lead consumers to believe the producer means barrels when in fact the producer means powder probably gleaned from used up barrels. When a tea bag treated wine is labeled as "oak finished," it is both a true and a misleading piece of information.
- robr - 08-02-2005
I understand. I don't like to be deceived by practices that seem like cheap shortcuts, and then be charged the full price of "doing it the old fashioned way" either.
As long as the producer isn't adding artificial flavors, or pretending to do something he's not and, then I'm OK with it. There's a fine line, and I guess it's somtimes crossed over with out us knowing.