Oak in Sauvignon Blanc
I personally wouldn't, it will mask the grassy. flinty taste of the
Sauvignon blanc -- which is often matured "sur lie" in the Loire valley ( cf Pouilly Fumée). I suppose it depends on the quality of the kit. I always oak my chardonnays ( oaking and aging gives chardonnay that delightful "buttery" taste) but never my Sauvignon Blanc or Muscadet -- two of my favourite whites -- I like the sharp dry acidness of both wines and oaking would smooth and take the edge of sharpness away. All IMHO! -- Trevor A Panther In South Yorkshire, England Remove "PSANTISPAM" from my address line to reply. All outgoing mail is scanned by Norton Anti Virus for your protection too! "Rob M" > wrote in message om... > I just started a kit wine from Cosco. It is a Sauvignon Blanc and it > came with oak. I did not put it in. Is it common to use oak in this > style of wine? |
Oak in Sauvignon Blanc
Two very different styles. I prefer most of my whites without oak.
Including Chardonnay. It is a personal preference. You could always do part of it one way and part the other and see which you prefer. Ray "Rob M" > wrote in message om... > I just started a kit wine from Cosco. It is a Sauvignon Blanc and it > came with oak. I did not put it in. Is it common to use oak in this > style of wine? |
Oak in Sauvignon Blanc
Rob
No. Jerry "Rob M" > wrote in message om... > I just started a kit wine from Cosco. It is a Sauvignon Blanc and it > came with oak. I did not put it in. Is it common to use oak in this > style of wine? |
Oak in Sauvignon Blanc
Joe ,
I like the idea of extracting the "oak" flavour by "marinating" it in vodka. This is exactly how I make my "Chilli Gin" which I use as a condiment in my cooking -- both during cooking and as a additive/dressing to prepared food on the plate. The alcohol leeches the flavour from the chillies in days ( my chilli Sherry takes months to mature to the same effect). It sounds a good idea and enables you to oak a finished wine and the additional alcohol needed to oak , say, a 23 litre carboy would hardly effect the abv of the finished wine. I shall try it in future. -- Trevor A Panther In South Yorkshire, England Remove "PSANTISPAM" from my address line to reply. All outgoing mail is scanned by Norton Anti Virus for your protection too! "Joe Sallustio" > wrote in message om... > That's a toss up. I oak mine, but I like oak. It's pretty easy to > over oak whites, but I would never say a white needs oak in general. > Sauvignon Blanc is good both ways as far as I'm concerned. You can > add it any time, so there is no down side to not putting it in now. > > Here is a suggestion. Throw all of that oak in some vodka to extract > the oak flavor, let it sit for a few weeks. You could pull off a > sample of your kit and add a bit of this extract to one sample and > leave the other unoaked, then see what you prefer. The wine will > change over time, but it will get you in the ballpark. > > Whatever you do keep the kit topped up with wine, keeping air away > from your young wine is always a good idea. > > Regards, > Joe > > (Rob M) wrote in message . com>... > > I just started a kit wine from Cosco. It is a Sauvignon Blanc and it > > came with oak. I did not put it in. Is it common to use oak in this > > style of wine? |
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