- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
I'm using Hungarian cubes in neutral barrels, and the Hungarian (cubes & stix) is the current winner is the experimental carboys.Have ya determined which Oak type and toast you prefer in which Reds?
Last fall I experimented with American vs. French fermentation oak, in 2 identical Merlot batches. I preferred the fruit the American produced -- the French was a bit sour. It tasted good (for a totally green wine) but I liked the American better.
Next fall I plan to use American for fermentation and Hungarian for bulk aging in neutral barrels, and in carboys.