Monday, February 24, 2014

Toasted Oak Chips

The 2013 Riesling is more than halfway finished on its journey to the bottle.  Over the past weekend, I added toasted french oak chips to the FlexTank and carboys.  Before the chips sink and impart their flavor, they give the wine the not-so-appetizing look of a large container of hot and sour soup.  Over the next two weeks, the chips fall away and the wine will be racked clear, but it will keep a slight hint of the oak flavor. 

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