- Jan 19, 2022
- Reaction score
- Central Alberta
It's a mixture of reasons -- lesser oak flavor is one reason, and not imparting extra tannin that prolongs aging is another.
I picked up the longer age time due to oak tannins from your longer post. I really appreciate you guys taking the time to humour me. I am seeing that I am asking questions that have been answered and I missed the point or failed to grasp the entirety of what was stated. You helped to clarify what Rice_guy said just by rewording the same thing. Reitterated it came clearer that the oak will increase age time along with all the other factors mentioned.
It takes me back to the previous post where you outlined what to make, things to consider and that I could have a wine ready to drink by Sept. I am only now grasping where the time frame came from and that it was the adjustment to the oaking that would give me that over aiming for a deeper fuller red that would take longer to achieve.
SO! Again, thank you. I am learning a lot and having fun with all of this.
I even intentionally oxidized some wine and did a taste test. Tasted a red as soon as the bottle was opened and after 30 minutes breathing.. Very intersting stuff, especially how oxidizing can completely flatten a wine. I watched one video where It was explained that it is often the biggest mistake made by beginners, and often when tasting a wine he was shocked that they couldn't detect it.
It not only completely removes all impact on the nose, but it removes all excitement in the mouth. I can only imagine that it would completely ruin things given enough time.