Wine barrel complexity?

[PAjwPhilly]

I have searched and never really found an answer to this thought...

If you can add bourbon and oak to something like an RIS, can you add a touch of wine and oak to something like a sour?

I have seen podcasts where 4-5oz of bourbon was added to an oaked RIS to simulate a bourbon barrel aged RIS (not a far fetched idea). I have 15 gallons of a sour aging in secondary with oak and commercial dregs. I was thinking about a serial tasting with additions of white wine. Any thoughts?

I believe (although I have no true evidence) that commercial wine has no yeast. I mean wouldn't it settle out over time... So I wouldn't be aging it with any wine yeast. Also a dry wine will have little residual sugar. Therefore wouldnt a touch of white wine be in line with Russian River's Temptation?

My sours already have the oak added so I cant add wine soaked oak at this stage. Also what is the real difference between wine + oak and wine soaked oak?

 

[Oldsock]

Yep, I've done it a number of times with good results. I think it's a better option to add the wine directly to taste, rather than soak the oak in it and then add the oak (although adding some oak as well might be a good idea). Somewhere between 1-2 cups per 5 gallons is about right in my experience, but taste for yourself!

 

[PAjwPhilly]

Very pleased to have you post on this... Thanks

 

[CadillacAndy]

I've done the same thing many times. I usually start with a measure portion of beer - usually 6 or 12 oz and then add measured volumes of wine (or anything else to be blended - lactic acid, fruit extract, etc). Once I get it where it tastes good to me, I either scale it up for the full volume, or just add directly to bottles as needed for competition.