unoaked, chardd w/ malo

[brappy]

I have a food pairing problem and am looking for a chardonnay unoaked, but with malo. Can you help?

thanks, mark

[robr]

Try Frei Brothers chard. It fits your description perfectly.

[dananne]

Actually, I'm not sure that the Frei would work, as it is oaked, and though I haven't had the '04, previous vintages have been quite oaky.

Try an unoaked Chard from New Zealand. Both Kim Crawford and Tohu come to mind as unoaked examples that have had malolactic fermentation. Both are very nice and should run in the $12-$15 range.

[brappy]

Dananne, I didn't think Tohu had any malo. But that was from just tasting, not reading or looking it up. But either way, does the Crawford have a little more "cream" or "butter" than the Tohu?

BK, I've never tried the Frei Brothers but did read your notes from Valentines day. Sounded like the wine had some oak, but maybe not much. I'll try it either way......

Thanks, mark

[Innkeeper]

Mark see my post on Toad Hollow, and then go get some! It is exactly what you are looking for.

[dananne]

Yeah, the Tohu is 100% malo, but it won't come across the palate with butter -- more of a creamy peachy thing. The Crawford has a sort of butterscotch thing. Neither are what you would call creamy and buttery, however.

[brappy]

Thanks Dananne! And IK, your right, that sounds exactly like what I'm looking for. Thanks, mark

[robr]

The vintage I had tasted like it had no oak flavor to it at all, but just a bit of vanilla, which I think does indicate some oak.

[This message has been edited by bernkastler (edited 03-02-2006).]