French Chai Medium Plus Toasted Oak Chips are 100 g of medium-plus toasted French oak for small-batch home winemakers. Use them to add dark chocolate, caramel, coffee, roasted nut and spicy notes, with a recommended dosage of 4 g per litre.
At a glance
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Product: French Chai Medium Plus Toasted Oak Chips
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Weight: 100 g (3.5 oz)
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Oak: French oak
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Toast: Medium-plus
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Flavour profile: Dark chocolate, caramel, coffee, roasted nuts and spice
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Recommended dosage: 4 g per litre, adjustable for the desired intensity and character
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Best suited to: Medium- to short-duration treatments
Why winemakers choose it
- Builds a rich, layered flavour profile with chocolate, caramel, coffee, roasted nut and spicy notes.
- French oak contributes spice and balsam aromatic compounds, including eugenol and maltol.
- Fine grain, high porosity and permeability support flavour transfer during medium- to short-duration treatments.
- The chips are designed for even distribution throughout the container.
- The brown colour varies with the toasting level.
How to use
- Add 4 g of oak chips per litre of wine. Adjust the dosage to suit the desired intensity and character.
- Distribute the chips evenly within the container and at different depths.
- Agitate the container weekly to support even flavour infusion.
- Store unused chips in their original packaging in a cool, dry place.
Frequently asked questions
What flavour does French Chai Medium Plus Toasted Oak add to wine?
These French oak chips add dark chocolate, caramel, coffee, roasted nuts and a touch of spice, supported by spice and balsam aromatic compounds.
What is the recommended dosage for these oak chips?
The recommended dosage is 4 g per litre. You can adjust it to achieve the desired intensity and character.
Can these oak chips be used for short treatments?
Yes. Their fine grain, high porosity and permeability make them suitable for medium- to short-duration treatments.
How should I use the oak chips in my wine?
Distribute them evenly in the container, place them at different depths and agitate weekly for more even flavour transfer.
