- Jun 16, 2014
- Reaction score
I know, everyone looks for a definitive answer and there never seems to be one, but I have to assume there is a reason why many wineries go through the trouble of fermenting Chardonnay in the barrel. I agree, I don't think oak adds much flavor during primary with all of the lees etc, but I think texture is what they are after. I'm sure it will be good either way.