I enjoy big oakey reds, but my brief experience as a home winemaker has left me wary of oak. I used medium toast french oak cubes during bulk aging in my first two reds- cab and sangiovese, about three weeks in each. Afterwards, I was almost certain the wine was ruined. But it wasn't until later that I realized the objectional aromas (identical in both)were a result of the oak. I also did the CC SUper Tuscan kit which used three different types of oak, finishing with medium toast hungarian oak cubes. This wine has a similar aroma to my first two reds.
After4months in the carboy, I wound up blending the sangiovese and the cab at bottling. By then, the oak aroma had subsided considerably and the wines were starting to taste good. I trust that the Super Tuscan will follow suit.
I wanted to broaden my experience with oak, so I used a different type in my strawberry (american light toast spiral) and black currant (american medium toast plus spiral). I was concerned when I tasted them both, after only a week on the oak, because of the coconut taste in the currant. It seemed artificial, and it got me wondering what the "Plus" in medium toast plus meant. Was it something they added, like artificial flavor? However, I've smelled and tasted the other spiral that came in the package, and all I get is an oak taste that is quite pleasant.
So I've decided to trust and be patient. I'll giveboth wines two more weeks with the spirals and then rack them. Thanks for the feedback.
KenEdited by: K&GB