Azurecybe
Well-Known Member
I'm thinking about buying a 15 gallon toasted hungarian oak barrel to eventually do sours in. In order to get the barrel mellowed enough to say do a Oud Bruin or Flanders Red funky secondary I want to do a few wines first.
My question is, White or Red? Or a sucession thereof?
My question is, White or Red? Or a sucession thereof?