"Paul E. Lehmann" > wrote in message >...
>
> Are they "Tannic Monsters" because of the grape or because they use a lot of
> new oak?
> I don't know, but I am curious.

From the grapes. The use of a lot of new oak is more prevelant in
California and Australia than it is in Bordeaux. Bordeaux tends to put
a percentage of the wine in new oak and the rest in old oak. The
percentage not only changes from house to house but from vintage to
vintage at the same house, but 40%-60% is not uncommon.

The only wines I know of that use 200% new oak come from the US
(stress, "I know of"). And yes, that is 200%. They age for a year in
new oak then transfer to another set of new barrels for additional
aging. This isn't common, but it is done.

Personally, I think they react to the grapes they get that year in
Bordeaux more so than most California wine makers who want a
consistant product from year to year. Of course they get a lot more
variability in weather from year to year in Bordeaux, so it comes from
necessity.

Of course, these are all very broad generalities. There are many
exceptions.

Andy