what oak to use for Chardonnay

[tonyt]

I am getting ready to start my first Chardonnay. I am leaning towards Cellar Craft Showcase Yakama Chard or the RJ Spagnols Cru Select Chardonnay Australian. I know the oak imparts the vanilla taste and for sure want that, I am thinking light french spiral or medium American spiral. Comment? I want to avoid the licorice taste is there one kit over the other that will help avoid the licorice?

 

[ibglowin]

The CC Showcase Yakima Valley Chard comes with about 3oz of Acacia beans. No Oak. I made the MM Renaissance Aussie Chard and it came with 4oz Med french toast oak chips.

 

[tonyt]

I Googled (is that really a verb now) Acacia and don't find much in relation to wine. Does anyone know what it's characteristics are relating to wine?

 

[ibglowin]

Yes, I posted it on the FVW forums.

 

[Wade E]

Check out this thread and make an informeddecision yourself.
http://www.winemakingtalk.com/forum/showthread.php?t=12989

 

[tonyt]

Check out this thread and make an informeddecision yourself.
http://www.winemakingtalk.com/forum/showthread.php?t=12989

Great help. Sounds like Hungarian medium plus. I'll get some cubes from George. Then if I do the Yakima I can ferment with the Acacia and then decide if I want to add an ounce or two of Hungarian. I would assume a bit less than I would use for Red wine. Thanks Mike and Wade. I printed the thread and put it in my notebook.

 

[Wade E]

Than k Kevin also, he brought up that info for the link on MoreWine. I tell ya, Morewine is one of the most informative websites out there! Wish they would join in here!

 

[Lurker]

Check out this thread and make an informeddecision yourself.
http://www.winemakingtalk.com/forum/showthread.php?t=12989

Wade, I read the thread and it said that "American Oak imparted mouthfeel/fullness, especially in Medium Plus." I use medium American oak. So I guess I should use more of it to improve body. Is this true?