My newest column in The World of Fine Wine is titled “Oak – The Wine Opium”.
The award-winning UK magazine is edited by award-winning Neil Beckett, editor also of the book 1001 Wines You Must Taste Before You Die.
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This is the first paragraph of my column:
Oak – The Wine Opium
To add oak to Koshu – whether to ferment in or/and elevage into – is tantamount to cooking a fatty, juicy slice of toro tuna instead of serving it raw. The chef, not the fish, should be cooked. Michelin French chefs have been known to inflict the same iniquity on Jamon Iberico of de bellota grade. Just so they never get to ever do it again, they should be deep-fried to an appropriate crisp.
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