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+--- Thread: oak or stainless steel fermentation for Sauvingon Blanc? (/thread-17638.html)
- astonv0l - 04-02-2003
I am a newbie to wine but I have read that you can buy Sauvingon Blanc that has been fermented by stainless or oak and I was wondering which was better. I like a sweet wine. also how would I tell from looking at the bottle?
- ShortWiner - 04-02-2003
In my opinion there's no point in buying oaked SB. The grape is all about snappy freshness and delicate herbal smells, all of which is dulled and overpowered by oak. I think of SB as making sort of atmospheric wines; oak pulls it solidly down to the earth. It's a real shame. You can recognize oaked SBs (and other varietals) by keywords on the label such as "toast," "butter," and "vanilla." Another rule of thumb--many of the California examples are oaked, but New Zealand is currently known for it's great, unoaked, reasonably priced SB. Enjoy!
- Bucko - 04-02-2003
I give a great big strong second for SWs advice.