Hello,
I am overly sensitive to oak. most commercial wines taste way too oaky to me. I want to make a kit but, I don't want to end up with 20-30 bottles of wine I can't drink.
I don't want to simply discard the oak because I know a certain amount does improve the flavor. I just don't like to actually taste oak, I like when it fades into the background and you don't even know its there. Should I reduce the oak that comes with the kit, pull it out early, or buy larger pieces like cubes rather than chips so it infuses less flavor?
thanks for any recommendations
Edit: it may be specific types of oak or toast level I am sensitive to, because some wines that are heavily oaked like Argentinian wines don't bother me as much as California wines, California wines almost always seem insanely oaky to me, and Bordeaux too to a lesser extent.
I am overly sensitive to oak. most commercial wines taste way too oaky to me. I want to make a kit but, I don't want to end up with 20-30 bottles of wine I can't drink.
I don't want to simply discard the oak because I know a certain amount does improve the flavor. I just don't like to actually taste oak, I like when it fades into the background and you don't even know its there. Should I reduce the oak that comes with the kit, pull it out early, or buy larger pieces like cubes rather than chips so it infuses less flavor?
thanks for any recommendations
Edit: it may be specific types of oak or toast level I am sensitive to, because some wines that are heavily oaked like Argentinian wines don't bother me as much as California wines, California wines almost always seem insanely oaky to me, and Bordeaux too to a lesser extent.
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