Recently this topic has been discussed here, and a number of people were of the opinion that adding the chips before was advantageous for reasons of subtlety and integration of flavors. I share that view. But for a different view, done rather scientifically it seems, see the link below:
Any comments?
Mike MTM, Cokesbury, New Jersey, USA
I don't know what Cortese wines are, but I didn't know anyone used wood on Riesling and wonder why they didn't look at red wines instead of Chardonnay.
Agreed. I wasn't exactly sure what they meant in all particulars either, but I got the gist that: 1) chips work fine and 2) post fermentation use was better. What wasn't clear to me was what it was better _than_.
I figured the authors only looked at whites because someone else had already done similar research on reds. It's tough to get a research grant for something that's been done before ;-) I'd like to see the a study on reds too.
Mike MTM
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