To oak or not to oak

Posted: 6/21/2006

2004 Jewel Collection Un-Oaked Chardonnay, Monterey, Calif., about $10. The idea of vinifying domestic Chardonnay without using oak, in order to accentuate the fresh crisp flavors of the grape, sounds good in theory -- who isn't tired of bottles where...
 

Link (rssfeeds.usatoday.com)

• Bookmark this page

Comments (1)

Posted by anonymous on 6/22/2006 4:34:00 PM

Here in New Zealand there has been a growing trend in producing unoaked Chardonnay, the majority of which are very poor quality. The truth is that unless the vines are older and the yields are low, unoaked Chardonnay can be insipid and flabby. For us Chablis lovers, we like to see layers of flavours built on a mineral base and crisp acidity.

Add a comment

Only registered users may add comments.

[top]