The Ranger wrote:
> Dimitri > wrote in message
> . ..
>
>>Is it possible to get too smokey a flavor?
>
>
> Most definitely! I equate it to too much oak in chardonnays; there's a
> point of diminishing returns.

Have you ever had an over-oaked red wine? Such things exist,
and it's much more than running past a point of diminishing return.
It's like too much salt or too much pepper or too much of any
other seasoning. It's probably worse in red wines that we're
accustomed to a decent dose of oak in - too much and it quickly
turns terrible.

(For example, I once had an August Briggs Cab that was just so
over-oaked as to not be pleasant. I'm not talking about splitting
hairs, I'm talking about a wine with overwhelming "butterscotch"
flavors).

Dana