Red Wine

[lawrstin]

Red wine should always be oaked. Agree or disagree?


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[Pumpkinman]

It really depends on your taste, I usually add some level of oak to my reds.

 

[lawrstin]

Must be my vanity but it must be oaked! I'm not sitting on a fence, mostly laying in gutters. All great reds end up oaked.


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[FTC Wines]

I agree whole heartedly. Oak ALL my reds, even put oak in some of my Apple Wine! Roy

 

[Pumpkinman]

Oak is really a personal preference, aside from oaking certain types of wine to produce a wine that is similar or even identical to its commercial equivalent, the level of oak really depends on the winemakers personal preference.
I like a certain amount of oak in my red without making it the dominant flavor.
When you add oak (during fermentation, in the secondary and so on), and what type of oak you add also makes a really big difference. So to answer your question, yes I feel that most reds benefit from oak additions.

 

[JohnT]

"MUST" is a rather strong term. Let me just say that I "PREFER" my reds oaked.

 

[bkisel]

If the kit has it I put it in according to directions and as I'm typing I'm thinking that all the reds I've done have come with either oak powder or chips.

 

[DoctorCAD]

Pinots and lighter reds dont need oak.

But I do like oak.

 

[kevinlfifer]

I like oak!!

 

[Gwand]

Some less expensive Barberas and some Langhe Nebbiolos and a portion of Cotes du Rhone and Cotes du Villages never see oak. I personally like at least a bit of oak even in light weight reds.

 

[lawrstin]

Pinots and lighter reds dont need oak.

But I do like oak.

I was under the impression that Pinot Noir favors French oak or a mix of American and French oaks.


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[JohnT]

I was under the impression that Pinot Noir favors French oak or a mix of American and French oaks.


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That all depends on your particular tastes. I found that I prefer oaking my pinot (using a type of oak know for good yield of vanillan.

 

[Skycrestfarm]

Its a matter of taste...

 

[cmason1957]

I pretty much oak all my reds with some type of oak. I fit is a kit, I add the chips or sawdust in the primary, then add some extra to the secondary. I find that the ones in primary don't add much oak flavor, but rather do more for mouthfeel.

In my whites, I tend not to add anything.

 

[Turock]

I look at this as a stylistic choice. I like things unoaked--AND oaked. I would never consider one or the other to be "wrong" or "right."

After the MLF, we DO oak our Pinot Noir and it's very delightful.

 

[tmmii]

I oak on dry reds. Not on the sweeter ones.


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[lawrstin]

The advantages to oaking a red wine are well documented. The improvement to the wines stability in clarity and color, the softening and wood flavors that give smoother and deeper texture when oaked correctly should always have consideration in our decisions to oak or not.


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[sour_grapes]

Red wine should always be oaked. Agree or disagree?

The advantages to oaking a red wine are well documented. The improvement to the wines stability in clarity and color, the softening and wood flavors that give smoother and deeper texture when oaked correctly should always have consideration in our decisions to oak or not.

Remind me again what the point of this thread is?

 

[peaches9324]

The Italian cab I have just done did not include oak in the kit. I had some shredded medium toasted oak on the shelf so I put it in a straining bag and put it in the primary and since the oak was coming out of the bag I tasted the must and thought that would be enough for mouth feel if nothing else. Still had some oak floating that's why I decided to take the bag out of it. This kit has been my lil experiment.. glad I decided to go for it!

 

[lawrstin]

Remind me again what the point of this thread is?

My apologies sour grapes if my opinion offended you.


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