Cookaholics Bulletin Board

We had a good one recently. Layer Cake brand "virgin" chardonnay. The unoaked chards are not always easy to find (for me anyways).

It's about $12. Has a screwcap which I really like, esp for a wine that goes into the fridge.

Any other recommendations?

They're not always easy to find here either, but I do love them. A gross generalization, I realize, but I find California Chardonnays to be way over-oaked. Give me a white Burgundy any day...

Amy

Lite Bulb,

There are lots of Australian un-oaked chardonnays. These tend to be somewhat acidic because they lack malolactic fermentation used by the French to soften acidity.

Thanks for the tip. We are always on the lookout for the un-oaked wines.

Tim

What's it like?

I tend to avoid chardonnays because they're sweet and floral ... at least the California style. I like my whites to have a bit of bite: pinot grigio, sauvignon blanc, vino verde. Does taking away the oak from Chard make it less "thick"?

Josh,

Unoaked Chardonnays are very crisp and fruity. Think grapefruit, tangerine and other bright fruits. Of course, the terroir and fermentation really dictate exactly the balance. I find them delightful.

Amy

P.S. you'll now also see wines labeling themselves "lightly oaked." I think California got a bad rep from their (excessive, imho) oaking.

Amy,

California is all about excess. At least, where gourmet stuff is concerned.

Being originally from California, I resemble that remark

Amy
If you get a chance, try the (unoaked) Chard from Cottonwood Cellars in Olathe, CO (also their Pinot is decent as well). They do not distribute to wine stores, its only via mail or going to the tasting room. Since its so close to you, drop in on your next drive through Olathe. The wines are inexpensive and decent, not great, but good for sipping
ilene

Josh,
To my taste and in layperson's terms (I don't know all the wine lingo), it is like a Sauv Blanc without the grassiness. I'd compare it to a good New Zealand Sauv Blanc.

In fact, I have some NZ SB that is open, think I'd better have a swig and contemplate.

Lynn,

You don't need the wine lingo...your description was lovely.

Amy