aging wood for pinot noir

[Robirock90]

Hi to everyone!
I'm a new member! I'm an Italian student of oenology and unfortunatly i don't have ever studied english..so i'm sorry for the grammatical errors!
Anyway i have a question.. what do you think about a tipe of wood for aging the pinot noir? French oak or there is a better wood for aging?
I hear that the american oak it's not good for pinot noir because after the aging the wine lost the tipical variety smell.
Thanks!

 

[sour_grapes]

I prefer my Pinot with very little oak. I cannot really say whether it should be American, French, or Hungarian.

 

[JohnT]

I would age in "second usage" barrels of medium toast Hungarian oak. This will impart less oak to the pinot while still allowing micro-oxidation and evaporation/concentration of flavors.

 

[Robirock90]

Thanks to tell me your experience!
I smelled some pinot with a lot of vanilla..but i don't like. I prefer the spice and the red fruit smell!

 

[JohnT]

If you do not like vanilla flavors (which comes from the caramelization of the wood, the you really want to stay away from both medium and dark toast woods. If you like a more "natural wood" taste (kind of like the smell of a just sawn oak board) then go with a light toast.

If you do not like any of these flavor components, then simply bulk age in either glass or stainless steel.