Oak Tasting

I’m waiting for some wine samples of batch 2 to come up to room temp from cellar temp to do a tasting/assessment as they are all under different oak treatments at the moment. The two far ones have different toasts of oak going on. The last one has both toasts, but in twice the volume of wine. I’m trying to figure out when to blend. Put differently, I’m trying to not botch the whole project by forgetting about the stuff down there and ending up with a wood beverage that carries hints of mild fruit notes. Somewhere between now and that point I need to make a move.

Oh, and why the ramekins? The wine geek that wrote the book on wine cellaring that I lived by suggested it, and I do find it helps contain aromatics.

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