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To meet market demands without going broke on new oak barrels, many vintners use oak products that impart toasty oak overtones for a minimal price; though techniques vary depending on the goals of the winemaker, producers can achieve the desired flavors by fermenting and aging their wines in contact with oak chips or solid staves.
For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2002.
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