DaveMcC
Escaping the prison of past and future with wine.
When ordering some oak spirals for my wines (Malbec, OVZ, and Cab Sav), I came across the "Spanish Cedar" light toast spirals which are used, I gather, mostly in beer home brewing.
Anyone try this wood in wine? I also understand that is is not really a cedar, but a form of SA mahogany. It has a spicy aroma, and is used in cigar boxes. I've had this flavor from some Argentinean and Chilean wines before. Just curious.
Anyone try this wood in wine? I also understand that is is not really a cedar, but a form of SA mahogany. It has a spicy aroma, and is used in cigar boxes. I've had this flavor from some Argentinean and Chilean wines before. Just curious.
