For hundreds of years, winemakers worldwide have aged their wines in oak barrels, typically French Oak, to enhance the true flavors of the fruit. The belief is that oak can elevate the enjoyment of the wine. It’s what most expect when tasting a new wine, and the question that often follows is, “What kind of oak was this aged in, and for how long?” The same holds true for Chardonnay. Many who revere this varietal seek new possibilities for Chardonnay, desiring that buttery mouthfeel, vanilla, and oak tones. For enthusiasts, this is the “norm.” Not aging Chardonnay in oak would be considered a sin.
However, more and more, I am encountering vintners who produce their Chardonnay in stainless steel tanks. They believe it’s important to showcase the qualities of the grape on its own. According to their perspective, and that of a growing following, these grapes—being delicate and possessing precious natural flavors—don’t require the added flavors imparted by oak barrels. When you sip a fresh, clear, and properly chilled un-oaked Chardonnay, you’ll experience the ripened fruit and the soil-enhanced flavors that produced the grape.
Exploring the Benefits of Stainless Steel Chardonnay
Now, some might argue—with some truth—that barrel-aging Chardonnay helps to soften the wine through oxidation and imparts flavors of vanilla and caramel, adding a richness to the mouthfeel. On the other hand, especially south of the Oregon border, I’ve noticed that a tad too much oak can be used, sometimes intentionally. This isn’t to cover up a poorly made wine, of course, but for some other reason. The reality is that a growing population of Chardonnay drinkers is feeling overpowered by oak in their glasses. And then there’s the matter of how the oak affects the meal you pair it with. When choosing a Chardonnay for a particular food pairing, or simply to enjoy on its own, remember that the oak process was originally intended to enhance the wine’s flavor—not to dominate it.
Chardonnay made in stainless steel may not have the same complexity, color, or flavors as those aged in oak, but it generally offers a crisp, clear, and refreshing experience. Such wines can be a delight to sip, whether with food or alone. With the increasing popularity of wine among younger generations, perhaps a simpler, well-made glass of un-oaked Chardonnay might be the perfect introduction to more refined and complex wines.
Today, many of the Chardonnays produced by New Zealand and Australian wineries are un-oaked, most of them sealed with screw caps. A major advantage of producing un-oaked wines is that they can be released earlier, making them available to the market sooner. In Europe and the United States, more and more wineries are producing both oaked and un-oaked Chardonnays, catering to every type of wine drinker. However, a word of caution to those who are loyal to oaked Chardonnays: God forbid your favorite winery doesn’t offer your preferred oak-aged version! You should at least give it a try, purist or not. After all, that’s what us “wine snobs” do, right? Just be prepared to walk away from the tasting table with a smile, realizing that it wasn’t all that bad.
Is it time for a story? Yes, it is.
Earlier this year, while visiting some of my favorite wineries here in Oregon, my wife and I stopped at one where she was thrilled to discover that the vintner was pouring his long-awaited new un-oaked Chardonnay. As we sipped, swirled, and swallowed (for a change), the same smile crept onto both of our faces. He had crafted one of the best un-oaked Chardonnays I’d ever tasted. Our smiles faded when he informed us that it was a limited production, as he was trying something new and wasn’t sure of the outcome. He had sold out within a couple of months, with only a few bottles left for tasting and anticipation building for the next release. When I asked him about the expected production volume for the next vintage, he said it would be roughly the same as the first. I managed to leave the tasting room with one bottle, while dragging my hesitant wife along with me.
Over the past six months, whenever we run into this vintner and his wife, the first question my wife asks is whether the un-oaked Chardonnay has been released yet. And when he says no, she tells him to hold a case for her when it’s available.
So, the moral of the story is: the next time you come across an un-oaked Chardonnay, give it a try. You just might like it. As with so many things in life, there’s always another experience out there waiting for you.
That’s what makes life interesting.
