'Elegant, delicate, and perfumed' are not typical adjectives one would use to describe wood but for Chefs and Sommeliers they are. As we examined Jess Hirsch's, 'Emotional Pairings' we also should explore the aromatics of wood and how they touch our food and wine. Oak is a classic for not just smoked meats but for our wines. Next time you reach for a bottle, seek a bottle of France's Meursault. She isn't your typecast California Cab drenched in oak but a pretty and soft representation of what oak can be. Cheers!