Dave - I'm doing some experiments with different oaks and amounts. With StaVin American medium toast cubes at 11 grams per US gallon I got a definite oak aroma and flavor. My notes say "just about right". I increased to 22 grams per gallon. Still not too much for me...Big oak aroma and flavor...not too woody. With World Cooperage French oak chips, the recommended dose of 4 grams per gallon only provided a slight oak flavor and not much aroma. At 12 grams per gallon the wine had a nice oak aroma, low oak flavor and was fruity and tart. At 20 grams per gallon very nice oak aroma and big oak flavor which over powered the fruit flavor. BTW, Carlo Rossi Chablis tests at 0.74%TA and 3.24 pH.
I'm trying to get some World Cooperage American oak chips...they are a lot less expensive than StaVin cubes. But, the Carlo Rossi Chablis, with either of the oaks tested so far , makes a good oaky white wine if that's what you like. This approach does not impart the buttery flavor.
My plan is to take the best combination from these tests and oak Chardonnay made from home grown grapes last fall. If this doesn't do it I'll buy a small barrel for next year's wine.
Bill Frazier Olathe, Kansas USA
DAve Allison wrote"I like Chardonnay with lots of buttery and oaky taste. How much oak chips do you use?
William Frazier wrote "Buy some Carlo Rossi Chablis. Add oak chips."
