What wine to add to a Tripel?

[rhoadsrage]

So I'm brewing a Triple and I want to Chardonnay barrel age some of it, ala Hop God Reserve #3 from Nebraska B.C.  Problem is I have no idea what Chardonnay to use.  I would like something dry but still fruity that just supports the Triple character and I will add oak separately.  I will then probably add more Chardonnay at bottling if it needs a touch more. 

Thanks for your help.
   

[emerge]

What would the differences be between soaking your oak in the wine first, vs. adding it directly to the primary?
More overt chardonnay flavors/aromas i'm guessing...

[rhoadsrage]

Yeah, I typically soak the oak in liquor/ wine first to possible kill some of the bugs that might be in there.  Then I can always blend at bottling if it needs it.  I know for more delicate volitalies, i.e. dry hops, dried herbs, coffee that if you add it at the secondary or bottling the fermentation doesn't scrub away asmuch of the flavor. 

[decoman]

There are a few chardonnay's that are fermented in stainless steel so they would have no oak flavors at all not sure that would make a difference or not. I am sure most any would do especially if its bone dry with 0% residual sugars...

[barefootbrewer]

I'm thinking that you have to bite the bullet and drink lots of Chardonnay - purely for R&D purposes.

[rhoadsrage]

I'm thinking that you have to bite the bullet and drink lots of Chardonnay - purely for R&D purposes.

I guess I will have to pick up some 6-packs of Chardonnay then.