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American preferences for oak flavours.
I was in Slovenia for my honeymoon this August and visited a large winery in the Brda region. The guide there was
talking about aging their products in oak amongst other materials. I was interested to hear him say that they use oak chips instead of oak containers for the wines they brew for the American market because 'the American market prefers the taste produced that way'. I wondered if anyone could speculate on whether that is true in general or not. Perhaps the economics or differences in qualities between indigneous American oak and European oak have lead to a preference for chips? Just interested... Jim |
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