Elmer
Senior Member
- Joined
- Feb 28, 2013
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I am in the process of final racking of a WE Pinot noir.
It came with 2oz of oak chips that were used in primary.
I want to try to mimic my wife's favorite Pinot, which according to their tasting notes ages for 8 months in hungarian/French barrels. I find the wine very oaky.
People have told me not to age the Pinot in my soon to be here American oak barrel. Or I have been advised to put the Pinot in the barrel after running a few other reds through it.
So can I get away with dropping in some toasted oak sticks?
I have never used them, so was not sure how greatly the sticks effect the taste if 6 gallons of wine.
I guess I am trying to get the same effect of aging commercially for 8 months in a hungering bucket.
Can cubes or sticks or spirals even come close to replicating this flavor?
It came with 2oz of oak chips that were used in primary.
I want to try to mimic my wife's favorite Pinot, which according to their tasting notes ages for 8 months in hungarian/French barrels. I find the wine very oaky.
People have told me not to age the Pinot in my soon to be here American oak barrel. Or I have been advised to put the Pinot in the barrel after running a few other reds through it.
So can I get away with dropping in some toasted oak sticks?
I have never used them, so was not sure how greatly the sticks effect the taste if 6 gallons of wine.
I guess I am trying to get the same effect of aging commercially for 8 months in a hungering bucket.
Can cubes or sticks or spirals even come close to replicating this flavor?