Recently this topic has been discussed here, and a number of people were
of the opinion that adding the chips before was advantageous for reasons
of subtlety and integration of flavors. I share that view. But for a
different view, done rather scientifically it seems, see the link below:

http://www.infowine.com/default.asp?scheda=3345

Any comments?


Mike MTM, Cokesbury, New Jersey, USA




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Mike MTM, Cokesbury, New Jersey, USA



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I don't know what Cortese wines are, but I didn't know anyone used wood
on Riesling and wonder why they didn't look at red wines instead of
Chardonnay.

miker wrote:

> I don't know what Cortese wines are, but I didn't know anyone used wood
> on Riesling and wonder why they didn't look at red wines instead of
> Chardonnay.
>

Agreed. I wasn't exactly sure what they meant in all particulars either,
but I got the gist that: 1) chips work fine and 2) post fermentation use
was better. What wasn't clear to me was what it was better _than_.

I figured the authors only looked at whites because someone else had
already done similar research on reds. It's tough to get a research
grant for something that's been done before ;-) I'd like to see the a
study on reds too.

Mike MTM

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