- May 29, 2009
- Reaction score
I have never used oak. Now I am about to dive into the oak thing but I know nothing about it. I have been told that oak chips are the best because they impart the flavor faster. OK I looked at oak chips but I see American, French. Then there is toasted or plain, and among the toasted, I can select how well done. And then I see oakwood extract. I'm lost. Help please. Maybe an explanation of what the diff oaks do or just which do you like. I will be using it on big reds. Chianti, Cab, etc. Thanks.