"The tannin of the oak is noble and rich.

Wines aged in these types of barrels tend to show more fruit-forward notes with subtle, well-integrated woody notes.. Russian Oak.Primarily culled from the Caucasus region of Russia, on the European border between the Black Sea and the Caspian Sea, this oak is of the Quercus petraea family and is tight-grained..

Similar to Hungarian oak, it imparts good tannin structure and subtle oak flavors, allowing the fruit profiles of wine to shine.. Hungarian Oak.Hungarian oak comes from hillside forests in Slovakia, Romania, and Hungary.These barrels offer much structure and contribute tannin more quickly than French oak.

Winemaker David Ramey, a producer of world-class Sonoma Chardonnays and Pinot Noirs, told Lettie Teague back in 2007 that he had been experimenting with Hungarian oak "because it's a lot like French oak in character but costs half as much," to which he added, "French and Hungar­ian oak are the same species.".Terrific spice and personality result from wines aged in Hungarian oak, especially Italian reds,.

American Merlots.

Cabernet Francs.1 tablespoon whole milk.

Pinch of kosher salt.Make the dough:.

Pour warm milk into the bowl of a stand mixer fitted with the paddle attachment.Stir in sugar and yeast, and let stand until foamy, about 5 minutes.