Okay. I want to clear things up. I made a post a while ago coming down
*** oak users. I apologize. I in no way am saying that oak has no place
in winemaking. (that would be stupid) All I was saying was that oak aging
wine is a very precise science and must be undertaken with an air of caution.
There is also some degree of expense associated with it. This tends *in my
opinion* to make oak not practical in small scale home winemaking operations.
Okay, okay, the real story behind the whole thing is that I know a few
people who have been turned off of winemaking by the discouraging and wholly
cruel remarks about a couple of "oak heads" whose wines, I must say, are quite
lousy in themselves.
Sorry. Didn't want to upset anyone.
P.S. opened a bottle of Mas la PLana (1981) made by Torres (Spain) Good wine!
powerful fruit and spice taste with a lingering tang. Excellent with
a spicy pork or beef roast. alot of sediment and bottle must be
allowed to stand for at least 24 hrs before serving. Let breath for an