French oak is the most highly regarded wood for use in winemaking. High demand means that it costs more than other varieties. It is known for its subtle flavor and bouquet and high tannin content. French oak is great for Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc and Pinot Blanc. American oak has a much more pronounced aroma than French oak. It imparts more flavor faster, but mellows sooner. Try American oak for Bordeaux-style wines and big Italian or Spanish reds and Zinfandel; it also makes for an assertive Chardonnay. Hungarian oak has much of the same properties as French oak, but is a bit less intense. It's a very popular substitute for French oak because of its lower cost and fine flavor profile. Medium Toast has less tannin but more bouquet, so will impart more aroma than flavor. Medium toast oak has a warm, sweet character with strong vanilla overtones. Medium Plus Toast is darker than medium and has aromas of honey and roasted nuts with a hint of coffee. Ideal for heavy reds. Heavy Toast brings pronounced caramelized, carbonized, toasty flavors very quickly — doesn't need much contact time. Best for big, bold red wines. Often used in conjunction with a lighter toast.