You can always try different things and see what works best for you.

The only way to do that is to ferment 2 different batches, one with
oak and one without oak added pre-ferment to see how it really works
and if you really think it works better for you. Not doing a side by
side comparison with the same grapes will tell you nothing. If you
want total control over the taste of your wine I would suggest not
adding oak pre-ferment. Adding oak pre-ferment is adding more
variables into the equation when you should be trying to simplify it
to control it better. Anyway that's my story and I'm stickin to it.
I've never had a problem getting color out of my wines or having it
"stick".