Oaky Chardonnay

[Jodi]

Reading through some old threads around the wine board, I've been picking up what seems to be a strong bias among sophisticated wine drinkers that Chardonnay ought not be oaky. Though I need to do more tasting to know for sure, currently I am one of the famous "American public" who prefers oaky Chardonnay. I'm wondering if the preference for the oak flavor is correlated with enjoying the smell and taste of smoke --which I do (smelling the neighbor's fireplace going, eating smoky cheeses, etc)?

[Drew]

Hi Jodi, and welcome. The problem with oak for me is that it's not food friendly. I've had many "oak monsters" that have ruined many a meal. Now don't misunderstand...I love big, inky, monster, oak laden Aussie Shiraz BY THEMSELVES. No food of any kind, even big, oaky, buttery Chards, but without food. Most of us on the board drink wines with food....wine is a food, and it's more enjoyable, IMHO, when it's paired well with the foods I love.

Drew

[Bucko]

Jodi, I am admittedly an oakaphobe. I teethed on CA Chards, loving the big, buttery, oaky styles, e.g. Kistler. Loved, that is, until my wine friends steered me to Loire wines, where I experienced the purity of fruit in Sauvignon Blancs and Chenin Blancs, unburdened by the layers of oak. I now find it hard to even drink Chardonnay. One exception is the Kim Crawford Unoaked Chardonnay out of NZ.

That said, I NEVER denigrate anyone (except WW, who deserves the abuse, but likes it) for their wine preferences. Just like food, we all have our own particular penchants. If you like the style, go for it! I would ask you to try some Kim Crawford Unoaked Chardonnay sometime and experience the pure fruit flavor, then let us know what you think.

Bucko

[winoweenie]

Jodi, I too loved the lovely oakey, buttery, viscous chards till all them essperts tolt me I be some retard from Shawnee, Oklahoma and made me abandon me likies. Now, Thanks to dem, I`ve converted to REDS exclusively and am the happiest puppy in the litter! Drink them suckers from Mike, Ken Dias, B.V, Big Bob and do your own thing. Nuttin` is written in stone in this biz, regardless what Bucko, IK, or Foodie say( Boto be gone)Have a BALL. WW

[barnesy]

Bucko,

I've been reading that a lot of Loire producers are starting to experiment with oak. Sauvingon blanc Oak Bomb?

Barnesy

[Bucko]

Oak is fine if it is an almost neutral barrel, o/w it kills white wines for me.

Bucko