Oaking wine: rack when taste as desired or overoak slightly?

[joene92]

Dear all:

I was wondering about the following thing: Oak flavors will mellow over time. So, would you consider it to be a good idea to overoak your wine slightly (e.g., leave the wine on the oak chips for about two-three days longer after you have decided that it's good to go) so that the desired flavor will still be there when you open your first bottle after 6 months? Or would you rack it off immediately when it reaches the desired level of oakiness?

How do you guys do this?

Thanks!

 

[Yooper]

Dear all:

I was wondering about the following thing: Oak flavors will mellow over time. So, would you consider it to be a good idea to overoak your wine slightly (e.g., leave the wine on the oak chips for about two-three days longer after you have decided that it's good to go) so that the desired flavor will still be there when you open your first bottle after 6 months? Or would you rack it off immediately when it reaches the desired level of oakiness?

How do you guys do this?

Thanks!

I overoak slightly to moderately, depending on the wine and how long I expect to age it.

For a lighter wine, I'll overoak until it's just a bit too much and then bottle. For a big bold red, I'll overoak a bit more so that a year later in the bottle it's getting to where I want it.

 

[joene92]

Thanks! That's what I was planning to do, but I suddenly didn't feel very secure about it.