I'd like to add to my mason jar collection of oak cubes. I've done well w/spirit long term aging of cubes (I go many months) and coffee tinctures. I'd like to soak some oak cubes in wine. I can see two issues. Unlike spirits wine will oxidize. Second is wine has a very subtle flavor. I do have CO2 and a vacuum sealer. So as an added step I'll purge w/CO2 and then vacuum seal (the jar). I figure that when I open the jar to pitch the cubes if the wine tastes like overly oaked wine and not vinegar that I'm good to go. Sound okay? Second would be should I try red or white first? I'm think both. Red (tannin) to a English BW and White (Chardonnay) to some type of Belgian.. something. Oh, what type of cubes? Or what toast? I'm thinking that toast would be the biggest factor. I'm thinking lighter toast. Also I want to stay with corny/cubes and not barrels. Which is counter-intuitive with my title, but I always f up the title.