Downwards
Junior Member
- Joined
- Mar 20, 2013
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Has anybody ever experimented with using other woods besides oak in their wine? It seems to me that we've learned historically that oak is a great flavor in wine as a side effect of it being used for barrels. But does that mean that other woods have nothing to add flavor wise even if they are not as water tight? Now that we can make cubes and staves and such, why not other woods?
I am thinking about experimenting with apple and cherry, but would think that other mild smoking woods would be worth trying as well..
I am thinking about experimenting with apple and cherry, but would think that other mild smoking woods would be worth trying as well..