This weekend I headed up to the Conneaut/Geneva/Ashtabula/Lake Erie area of Ohio for a winter weekend get away. Since it was cold and snowy I was looking forward to having the Chardonnay I can only describe as "Lake Erie" Chardonnay which is oaked, not bone dry with a smooth texture and butter crunch taste about it...but it took me all weekend to find such a Chardonnay (I found what I wanted at our very last stop at Harpersfield Vineyard). It seems everyone has switched to a stainless steel Chardonnay and all taste very high in acid and sharp. I've seen a trend in Stainless steel/unoaked chardonnay over oaked Chardonnay recently. Being a raving Chardonnay fan, I like them both and think they both have their place if they are done right, but in the winter especially I really prefer the warm tones of an oaked Chardonnay.
Has anyone else noticed this trend? Which do you prefer?
Does anyone know of any easy to find oaked Chardonnays that are particularly good?
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This is not the Chardonnay you are looking for
- Reply by penguinoid, Jan 20, 2010.
I think there is still a bit of a reaction against some of the really over-oaked Chardonnays that have been produced (aka 'oak bombs'), hence the rise in popularity of unoaked Chardonnay. I don't really have a preference for oaked or unoaked, providing they're well balanced.
Craggy Range's Gimblett Gravels Chardonnay (Gimblett Gravels, New Zealand) is a good example of a Chardonnay with some moderate oak influence, but it's not particularly buttery. I'm also not certain that it's available in the US. Kangarilla Road Chardonnay (McLaren Vale, Australia) is another good example of an oaked Chardonnay that isn't over the top.
A search on Snooth for 'oaked Chardonnay' brings up a fair number of wines (some of which are unoaked, though) which might be worth a look through:
- Reply by dmcker, Jan 21, 2010.
"You have 15 minutes to make changes | Edit discussion | Delete discussion "
Haven't seen this before. Is this the long-hoped-for post-posting editing capabilities? Mark, anyone...? And if so, will it only be possible for the first post in a thread, or subsequent posts, as well?
Hope I'm not jumping too far ahead of things... ;-)
- Reply by napagirl68, Jan 21, 2010.
I, personally, have come to love Russian River (California) and sonoma coast chardonnays. They have a nice balance with a minerality that I love. They are not big butter bombs usually (like some of the big Napa malolactic chards), but I find them well balanced, easy to sip without food, and decent to pair with food. The fruit from this area tends to be more of the pear, apple variety vs. the citrus/pineapple.
I found this one at KL wines: http://www.klwines.com/detail.asp?s... Looks like there is a bit of oak.
Personally, I am a fan of Selby Winery's russian river Chards out of Healdsburg, CA. My fav is the 2006 Dave Selby Chardonnay- notes here: http://www.selbywinery.com/pdfs/cur...
- Reply by chadrich, Jan 21, 2010.
It's on the slightly higher priced side, but I've found Sonoma-Cutrer to be a fairly available somewhat oaky Chard. My palate tends more toward the unoaked variety for which (even though you didn't ask) I'd suggest Four Vines Naked.
- Reply by Gregory Dal Piaz, Jan 21, 2010.
I have no idea what that edit stuff is.
Obviously I am in a position to find out though, and I will report back!