Been kinda stuck in a rut using French Oak for most of my wines from CA. juice. Doing my first batch of syrah this year along with the usual suspects of Cabernet, Merlot, Pinot and Sangiovese, they had two types, syrah and petite syrah. The petite description was more tannins then the standard syrah at the wine shop. I'm wondering if anyone has made this style and experimented with different oaks, also wondering at blending times will two different oaks not be a good thing. I've never tried Hungarian oak, can anyone tell me the difference between Hungarian and French on the flavor profile? I've used American oak on some Zinfandel before and it was pretty good but no experience with Hungarian. Thanks in advance, Ken