Over-oaked Chardonnay?

[gamble]

Recently had the Chardonay in the photo, basically “Oak Flavored Wine”. Although not a daily drinker having something like this in the cellar would be a good pairing with some foods. Q: Does anyone have a formula for over-oaked Chardonay? Looking at a gallon kit wine. Assuming aging with oak: spirals? Cubes? Amounts and time?

 

[winemaker81]

It doesn't matter what type of oak adjunct you use, although cubes are the most configurable. 2.5 oz in 5 US gallons for 3 months will probably over-oak a Chardonnay, so try 1/2 oz in 1 gallon.

If it comes out too much oak (which it very well may), the only solution I know of is to dilute it with more of the same (unoaked) wine.

 

[sour_grapes]

Of course, it's not solely the oak. B&B undergoes MLF, which you won't want to do with a kit. I would try aging on the lees (sur-lie) to get some of the mouthfeel of MLF.