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How under-seasoned oak tastes
Jason Palma, Chicago: Can you please give some token wine descriptors or wine flavours that adequately capture the usage of the green flavours that poorly or inadequately air-dried barrels [see Tough times for coopers ] impart upon the final product (as opposed to the green flavours that under-ripe grapes might impart upon the final product - green pepper, green beans, or asparagus)? I can't exactly recall where on your site you used 'green' as I (perhaps wrongly) say you do.... me: Good question. I’d say that for me it is just as much textural as a flavour. It’s a harsh rawness on the finish that is not the sometimes...
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