Fiery thoughts on oak chips
Terence Hughes, New York: Oak chips finally accepted throughout Europe I don't know what your feelings are about this, Jancis, but it seems like a huge backward step to me. Pretty soon their plonk will be tasting exactly like OUR plonk. Another advance for the forces of standardization? me: Actually I am not nearly so fiercely anti oak chips, or copeaux as the French call them, as you might think. They are much, much cheaper than barrels and, in less expensive and ambitious wines, seem a more sensible option for smoothing texture and deepening flavour. You may recall an earlier thread in which...
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