Recommendations and/or Experience Using Oak Variables

[JerryF]

I'd like to get some opinions or recommendations about the use of oak. Primarily reds but may like to try on the occasional white.
When or why choose one type of oak over the other? Examples; why use toasted versus untoasted; why use heavy toast over lighter toast; why American versus Hungarian; finally, why chunks versus chips, powdered, spirals, etc. Okay, maybe not finally; when would you choose to oak at all versus no oak? I've only ever used some oak (fine chips) on a small batch of chianti and one for a small batch of French red. I like the effect but unsure when it comes to selecting to use oak or not to use oak.

Jerry

 

[sour_grapes]

I don't like it when a forum becomes ossified, such that questioners are directed to old threads or told to search the archives. However, I cannot possibly approach the level of knowledge on this subject that you will find in this sticky: http://www.winemakingtalk.com/forum/f74/oak-thread-12989/

 

[JohnT]

I wrote an article that I believe answers all of your questions...

http://www.winemakingtalk.com/entries/take-on-oak.html

 

[wineforfun]

Great article John.

 

[sour_grapes]

John, I had not seen that article before, either. Very nice to have that info all in one place.

 

[JerryF]

JohnT's Article

I wrote an article that I believe answers all of your questions...



take-on-oak

I just read through this John. Wish I had seen it earlier. An excellent, excellent write-up. Very enlightening and even more, very helpful. Thanks for taking the time to do this. Jerry