"Patrick McDonald" > wrote in
message ...
> You'll always extract the oak flavor when in contact with the liquid. Your
> local shop was hopefully intending that you'd get a stronger extract from
> the chips due to the vigorous (and thus turbulent) action of initial
> fermentation.

One might expect that intuitively, but the fact is the fermentation tends to
fine out the harsher tannins from the wood, so the resulting infusion of oak
is better integrated into the wine's profile.

If you don't believe me, try it for yourself. :^)

Tom S