Vitners Alternatives vs. Stavin

Paul, Sorry, no, your link is the first I have seen. But they look like a good source... Regards, Joe

I've used medium toast French cubes on a batch of 2002 NYS Marechal Foch and was very happy with the results. They've (I assume they were Stavin) apparently done a little research and found that wine typically penetrates ~3mm into the staves, thus their cubes are around 6mm on each face. Nice move, if their research is not flawed.

I've heard that also. I think their research also determined the ends of the wood have some negative effect. In other words, the prime area of the wood is the long grain, which is why they make sticks and staves. I'm curious about their product. Thanks for your report. I may give their sticks a try in a Chardonnay this fall.

-Paul

Paul:

There is also this option:

Oakboys at Nothern Brewer (near bottom of page)

I know some people who used the staves and liked the result.

Pp

Paul, I've used the American Oak nuggets and sticks from Vintners Alternatives with good results. They came packaged for both 3-gallon and 5-gallon batches, which makes them easy to use -- no measuring. The nuggets are better for a heavier oak flavor, but since I prefer light oak the sticks are fine. Actually, you control the oakiness by length of exposure, so either does either job.

Okay, I'll admit it, I re-used the nuggets and they worked fine the second time too. Will I try for a third use? Can't. I tossed them....

Jack Keller, The Winemaking Home Page

...into your barbecue, just before putting on the meat, I hope!

Tom S