I just started a kit wine from Cosco. It is a Sauvignon Blanc and it
came with oak. I did not put it in. Is it common to use oak in this
style of wine?

I personally wouldn't, it will mask the grassy. flinty taste of the
Sauvignon blanc -- which is often matured "sur lie" in the Loire valley ( cf
Pouilly Fumée).
I suppose it depends on the quality of the kit.
I always oak my chardonnays ( oaking and aging gives chardonnay that
delightful "buttery" taste) but never my Sauvignon Blanc or Muscadet --
two of my favourite whites -- I like the sharp dry acidness of both wines
and oaking would smooth and take the edge of sharpness away.
All IMHO!

--
Trevor A Panther
In South Yorkshire, England
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"Rob M" > wrote in message
om...
> I just started a kit wine from Cosco. It is a Sauvignon Blanc and it
> came with oak. I did not put it in. Is it common to use oak in this
> style of wine?

That's a toss up. I oak mine, but I like oak. It's pretty easy to
over oak whites, but I would never say a white needs oak in general.
Sauvignon Blanc is good both ways as far as I'm concerned. You can
add it any time, so there is no down side to not putting it in now.

Here is a suggestion. Throw all of that oak in some vodka to extract
the oak flavor, let it sit for a few weeks. You could pull off a
sample of your kit and add a bit of this extract to one sample and
leave the other unoaked, then see what you prefer. The wine will
change over time, but it will get you in the ballpark.

Whatever you do keep the kit topped up with wine, keeping air away
from your young wine is always a good idea.

Regards,
Joe

(Rob M) wrote in message . com>...
> I just started a kit wine from Cosco. It is a Sauvignon Blanc and it
> came with oak. I did not put it in. Is it common to use oak in this
> style of wine?

Two very different styles. I prefer most of my whites without oak.
Including Chardonnay. It is a personal preference. You could always do
part of it one way and part the other and see which you prefer.

Ray

"Rob M" > wrote in message
om...
> I just started a kit wine from Cosco. It is a Sauvignon Blanc and it
> came with oak. I did not put it in. Is it common to use oak in this
> style of wine?

Rob

No.

Jerry

"Rob M" > wrote in message
om...
> I just started a kit wine from Cosco. It is a Sauvignon Blanc and it
> came with oak. I did not put it in. Is it common to use oak in this
> style of wine?

Joe ,
I like the idea of extracting the "oak" flavour by "marinating" it in
vodka. This is exactly how I make my "Chilli Gin" which I use as a condiment
in my cooking -- both during cooking and as a additive/dressing to prepared
food on the plate. The alcohol leeches the flavour from the chillies in days
( my chilli Sherry takes months to mature to the same effect).
It sounds a good idea and enables you to oak a finished wine and the
additional alcohol needed to oak , say, a 23 litre carboy would hardly
effect the abv of the finished wine.
I shall try it in future.

--
Trevor A Panther
In South Yorkshire, England
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All outgoing mail is scanned by Norton
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"Joe Sallustio" > wrote in message
om...
> That's a toss up. I oak mine, but I like oak. It's pretty easy to
> over oak whites, but I would never say a white needs oak in general.
> Sauvignon Blanc is good both ways as far as I'm concerned. You can
> add it any time, so there is no down side to not putting it in now.
>
> Here is a suggestion. Throw all of that oak in some vodka to extract
> the oak flavor, let it sit for a few weeks. You could pull off a
> sample of your kit and add a bit of this extract to one sample and
> leave the other unoaked, then see what you prefer. The wine will
> change over time, but it will get you in the ballpark.
>
> Whatever you do keep the kit topped up with wine, keeping air away
> from your young wine is always a good idea.
>
> Regards,
> Joe
>
> (Rob M) wrote in message
. com>...
> > I just started a kit wine from Cosco. It is a Sauvignon Blanc and it
> > came with oak. I did not put it in. Is it common to use oak in this
> > style of wine?