I always remember my favourite shop bought wine. It was a massively oaked wine from Oddbins that 'Gilly Cooper' (wine wierdo) described as the 'Pamella Anderson of Chardonnays' in 1994. It sold out in days, but always inspired me create a heavily oaked wine. While I normally hate the tarty, pineapply flavours of Chardonnay, I loved the way the vanillary toasted oak cut though this and made the wine a softer, sophisticated balanced wine.
I'm now starting a Beaverdale Chardonnay kit and would like to simulate something similar, but don't know how far to go. The kit contains some oak chips, but it is normal to add another. Would adding 4 sachets in total (120g of oak) be too much? What are the signs of an overoaked wine?
I used to get a choice of different tyes of oak chips at homebrew shop (french, USA etc) but now they just do plain 'oak chips'. http://www.the-home-brew-shop.co.uk/cgi
Any1 know of a better supplier of different oak chips at good prices?