There is good oak and clumsy oak. Good wine and clumsy wine. Some wines benefit by being raised in oak barrels which provide development and silky textures. Fewer benefit by oaky flavors. A lot of the winemaker's art depends on deft use of oak flavoring. After all, we don't eat wood. Why should we drink it?
There is a lot of argument surrounding what makes good summer barbecue wine, mainly because every culture has its own outdoor grill traditions and flavors. For those living in New Zealand where there are more sheep than people, and sun-drenched Australia, there are many affordable choices that make good candidates for outdoor grilling.
Very different in style and flavor than the dominant Cotes de Provence model, the roses of Italy and Germany, made from the red grapes of their respective regions, have the same thirst-quenching appeal that parched wine lovers are looking for.