Oak (New-, Over-): If you want to start a fight at a Winegeek confab, just ask 'How much Oak is good in a wine?' and stand back and watch the fur fly. Many premium wines are put into small oak barrels, or if you want to be fancy, 'barriques' for aging (and many not-so-premium wines have oak chips dunked in them like a teabag). This can impart nice, complex, toasty dark notes to the wine, or it can leave it smelling and tasting like the inside of your high school woodshop. The newer the oak barrel, the more flavor it will impart to the juice that is inside it. Anti-oak geeks say that oakiness is used to cover up weak fruit or bad winemaking, pro-oak geeks (see Beaver, Termite, Woodchuck) say that used as a spice, it adds depth and complexity. There are all kinds of oak (French, American, Slovenian... no, seriously, Slovenian), each with a slightly different set of flavors to impart. Everyone has a different tolerance level for degrees of oakiness; deep down we're all geeks--can't we all just get along?