Great tip Luc. That would certainly take the "hit and miss" out the equation. Genius!For this and in the fiture I will give you an easy solution.
Take an empty bottle, fill it with oak chips and then pour a neutral alcohol over it. Use vodka or everclear at 40% alcohol or something similar.
Now let that soak for a few months.
Any time you wonder wether to oak a wine take a glass of that wine and pour a few drops of the oak-extract in. You will immediately know if this wine is suitable for oaking.
This is called an oak-extract, and you will just need a few drops per glass for testing, so a bottle lasts a long time. Read the whole story here:
Mu *guess* - tradition. Oak has been the choice for making barrels for A Very Long Time, so oak is selected as an additive to mimic tradition.LUC, we always hear about oak in the process of making wine. How come we never hear of walnut or birch, etc. There must ba a reason why oak is so special. I realize cedar may be strong but in the right quantities it may have some merit. it sure works nice for cooking on, i.e. cooking a slab of fish on a cedar plank.
So my question: What makes oak so special in the production of wine, and not one of the other varieties of trees that could serve the same purpose?