Winehaus
Haus Leader
- Joined
- Dec 20, 2012
- Messages
- 49
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I am currently "cold stabilizing" my unoaked chard in my garage. I received the juice from freshly pressed grapes this fall(awesome bonus from the internship by the way). Do many people oak this late? I don't like the buttery taste of the over oaked chards you find in the stores in my price range but have loved some french chards from the colder climates that you can't really tell they have been oaked.
My main question is, is it to late to oak for what I'm looking for and is there an oak and toast you suggest?
My main question is, is it to late to oak for what I'm looking for and is there an oak and toast you suggest?