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October 14, 2009


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Lenn - I think we're on the same page with this one, though I still hear conflicting ideas about whether the oak will "soften." That's a job, perhaps, for our science editor to explore. Regarding the oak, Thomas said it was "mostly new oak" so I assume it wasn't 100% new, but sounded like it was probably close to that number.


I think we talked about this, but my initial thought is that oak aroma compounds (aldehydes, mostly) will simply be in competition with more potent aroma compounds as oxygen slowly slips into the wine and less aromatically potent alcohols oxidize into stronger-smelling aldehydes. There is not much research on this, though, just a guess.

I'd be remiss if I didn't thank you for joining us for this month's WBW, Lenn! Here's the start of the wrapup: http://drinksareonme.net/2009/10/15/wine-blogging-wednesday-62-a-grape-by-any-other-name/

Lenn, I wanted you to know the link to my wrapup of WBW62 has changed. It can now be found at: http://drinksareonme.net/post/7850281656/wine-blogging-wednesday-62-a-grape-by-any-other-name & I'd appreciate it if you'd consider updating your link. Thanks!

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