Making Montepulciano from a kit and was wondering if anyone would recommend adding oak chips to the must? The kit does not come with oak, but wanted to see if doing so may enhance the flavor? Thanks for any input!
Really loving oak in primary and secondary both. It's more apparent having tried both, in secondary or bulk aging. In fact I love it in my glass too though ... (best way is to decant some from bottle onto oak chunks ... this gives a very controllable idea of what you might like.) It's nice to know how much is too much, and then pull back before committing to a whole batch. (Honestly, I have not found too much to be too much .. I kinda dig it)