My next wine is a European select cab - merlot, it comes with an oak powder pouch, not a big fan of oak, prefer a more berry, juicy red, should I just use less of the powder? Perhaps half? What do I risk cutting it back or not using it?
Thanks!
Ps my first red was a California Connaiseur Shiraz, loved it, more gamay than Shiraz but yummy regardless.
Thanks!
Ps my first red was a California Connaiseur Shiraz, loved it, more gamay than Shiraz but yummy regardless.