but, Tom......
I thot the tannins extracted from the skin and seeds in red wine made
them more tolerant of small amounts of oxygen.

I did an experimental controlled oxygen aging of a little of this year's
first racking of my zin (little over 6 oz wine in 8 oz glass, covered
with AL foil, tightly... put in fridge for 3 months).
And damned if it isn't a nice wine. Rich, full body, no oxidized
taste... even the sediment tasted very good.

Can't imagine why I'd even want to consider putting it on oak and mask
any of the delicious varietal flavor. (of course, it won't store well)...
Zin Nouveau anyone? LOL

Gene

Tom S wrote:

> "dialface" > wrote in message
> oups.com...
>
>>Newbie here but if you follow the postings you get headspace = bad news
>>for whites.
>
>
> That makes it sound OK to leave headspace if you're making red wines. It is
> _not_ any more OK to leave headspace over red wines than white. Reds are
> susceptible to oxidation and microbial spoilage too. The only difference is
> that the effects of oxidation are more _visible_ in white wines.
>
> Tom S
>
>