>
> I'm pretty sure that Dale meant that older barrels impart LESS direct
> oak flavors. *

yes, typing too fast. Typically new oak barrels can impart a lot of
oak flavors, barrels used once less, twice even less, after that
virtually none. Smaller barrels have more surface area compared to
volume, so typically even new foudres or botti (often 1000 liters or
much more) would give less oak than new barriques (225 liters).

A good book is an excellent idea. The Johnson pocket is good, but you
could also try the Dummies series, The Wine Bible, or Andrea Immers,
all of which devote pages to each of these subjects.