>concentration of the wine when aged in a barrel. It seems that the evaporation
>of all that water and its replacement by wine over a year or two would greatly
>improve the body and flavor of the wine. So, are we really missing something
>by using oak chips in glass carboys?
makers and a few amateurs of my acquaintance. I don't use barrels so
I can't provide any first hand experience, but this was a hot topic of
I had an idea I've yet to try. French oak barrels are hideously
expensive, so my idea was to get an old American oak barrel. This
would provide basically no oak character, but would produce the
concentrating effects. Then add oak chips of the desired type, so
that they would provide the oak character. It would also be possible
to extend the barrel aging by limiting the amount of chips added -
I've had enough over oaked chardonnays to worry about too much oak.
Anyone have any ideas as to how this would work?
"Thought is a beneficial process for human beings,
Excellence. You should try it yourself on occasion."
--Alexander Antonescu in "At Any Price", David Drake