Adding a packet of oak chippings to a red or white wine must will give it rich "oaky" flavour similar to that experienced in many Chardonnays, Riojas or Cabernet Shiraz wines.
These packets contain 100 gm of toasted French oak chips. Just add between 1-15gms per 5 litres/1gallon of wine and leave to infuse as required for any time between a few days and 3 months, depending on your preferred level of "oakiness".
You can add these oak chip to the must during fermentation or to the finished wine whilst storing/maturing in bulk prior to bottling, depending on the depth of flavour that you require.
The supplier recommends boiling the oak chips for about 10 minutes prior to adding them to your must.