The invasion of white oaked wines...

I’ve posted this thread in the Spanish side but I’d like to know your opinion.

It’s funny, everywhere and with almost every grape variety somebody tries to give a touché of oak to his/her white wines.... and this doesn’t necessarily implies an improvement in the wine...or at least this is what I think. How do you prefer white wines????

Cheers!

Without, in general, tho there are exceptions (ie Burgundy, Burgundy, and maybe Burgundy...)

But usually the mention of oak on the label of a white wine will have a negative effect on my intention to buy the wine.

I don’t mind it in most Burgundies, though I have come across a growing number of whites from there that are using more oak than I think is acceptable. I don’t mind it in Chateau Montelena’s whites out of Calistoga, CA.as their’s is so Burgundian in style.
I hate it when Savignon Blancs are oaked, so many people now try to turn SB into Chardonnay.
Too much oak in White Wines is one of my pet peeves...I wish I had more time to rant.

Oh god, yes, oaked Sauvignon

tho as always there’s a noble exception in Dagueneau’s Pur Sang

Okay, you can find nice exceptions everywhere... however, when I drink most white oaked wines I usually think... how this wine would be without wood... just with its primary aromas...???

Couldn’t agree more.

Mind you, I seem to be thinking this more and more with reds too :-)

I go both ways on this one.
A crisp fruity white is lovely with some seafood on a warm summers day but
a lightly oaked chardonnay slips down very well also particularly with the weather we get here. ;-(

Depends.

Given the idea for the wine, the oak treatment of Torres ";Milmanda"; makes sense to me. At the other extreme, the new attempts at oak for Verdejo, seems completely wrong-headed. Not only does oak strike me as a clashing flavor profile for this grape variety, but the variety’s susceptibility to oxidation during vinification should rule out barrel fermentation or aging.