No, Tom, I certainly believe you! Thanks for the information.

"Tom S" > wrote in message
om...
>
> "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
>
>