It is all about speed.
The chips age wine faster (more surface area).
I would use steel vessels or other none odor materials rather than a PE drum. Still, you can’t match an old fashioned aging process for taste and mouthfeel.
sort of poor local news coverage IMO....just reporters on the ground repeating the same things over and over again and showing old drone video
if this was LA all local channels would have live air shots of the current fire as it happens instead of “older” news
Aging wine faster -= that explains a lot. The wine I sample from some of these small western NE producers tastes thin, acidic, and w/o much difference between varietals. They have differences, but so subtle in their characteristics, as do be almost indistinguishable from one to another. Not allowing for adequate aging, so to develop the true character of the grape, explains this.
I’m a great believer in tradition, because the methods developed over centuries - and they work. Like the expression goes - the proof is in the tasting.