I was wondering if you could use red oak chips in the addition of wine? It's my understanding that they traditionally use white oak, either american or french. My brother has a wood shop and can give me all the oak chips from his plainer for free. If I use these do I have to toast them (I think I do). And if I do then does anyone know at what degree to toast them at in the oven?
Oak chips
Dec 21, 2005
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