To give a bit of exposition, a couple of weeks ago I went to a beer tasting of Stone’s Vertical Epic with the 2004 to 2012 ‘vintages’ of this bottling. The styles and ingredients varied widely from year to year, but there was an interesting parallel to wine. The older vintages were integrated, a bit more mellow, like a wine with a few years in bottle. The most recent vintages were complex, effusive, and showing all of their individual ingredients (spices, fruits, chocolate, peppers, etc.) much like a young, primary wine showing barrel character and fermentation aromas.
Now, to get to the point. If it’s acceptable to make beer as complex as desired by adding as many compatible ingredients as you like (as well as inoculating with the desired isolated yeast strains), why can’t one do this with wine? I’m not talking about oak dust, Mega Purple or Velcorin here. Rather, why would judicious use of spices, fruits and herbs simply be forbidden? Oak is used as an additive, so why is it the only permissible additive?
As much as preservation of terroir is used as justification, it is no secret that the greatest of all greats DRC uses a consistent program of high quality new oak across its various terroirs. The terroir differences are still preserved across Crus because the winemaking style is a sort of ‘experimental control’ in their production. (Interestingly, the more superior the terroir, the more new oak is often used.) But oak changes a wine’s character; it imparts flavors and aromas, even texture, to the wine.
Oak does have a clear purpose in terms of the gentle, natural micro-oxidative maturation of wine. But the only reason it seems to be acceptable to use it as an additive is because it’s historically established. And in wines that aren’t aging for decades–most new world wines–it’s the additive qualities of oak that seem to be most highly prized.
Oak is nice in moderation. Once non-French producers started using new oak like the French, the gap in perceived wine quality closed markedly. It’s a great equalizer in some sense. But why limit the palette to only a narrow set of additives? While oak is complex and can be treated by coopers in a variety of ways, one cannot isolate desired characteristics completely. There are many, many degrees of freedom as concerns potential wine additives, yet tradition dictates only a few dimensions are viewed as non-alduterative.