Hungarian Oak Chips - Medium Toast - 1 lb
Note: Due to the complexities of flavor chemistry these findings may or may not translate to your wine 100%. However, this information should be helpful in finding out which type of oak may the best to start with as you refine your oaking tastes.
Hungarian Oak can be used on full-bodied varieties such as Malbec and Petite Verdot. They believe the wines are strong enough to ‘hold up’ to the richer nutty flavors the wood imparts on the finished wine.
Generalizations of toast levels on oak:
- The lower the toast, the more tannins (“structure”) and lactones (“wood-like” and “coconut”) will be present in each of the oaks.
- The higher the toast, the more spice and smoke notes will be present
- The greater the toast level, the lower the lactones (“wood” and “coconut”) for all three woods.
- Hungarian Oak Medium toast can display a high perceived-vanillin content, with roasted coffee, bittersweet chocolate and black pepper characters. Heavy toast can impart a mouthfeel fullness, with only a slight amount of campfire/roasted coffee. Heavy can also have a pronounced vanillin. At all toast levels, there may be unique attributes such as leather and black pepper, not observed in other oak origins..