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A Chardonnay from the Russian River Valley labeling itself as "unoaked" to differentiate itself from other oak-influenced Chardonnays. Although oak barrels have long been used by winemakers , many wineries now use oak wood chips for aging wine more quickly and also adding desired woody aromas along with vanilla flavors.
Chardonnay is the only permitted grape here, and many of the wines produced are considered the same quality level as those made in the Côte de Beaune, without costing nearly as much. Oak aging is up to the producer, and there are many examples of wine produced with or without oak.
An unoaked Chardonnay from the South African wine region of Stellenbosch. Due to quarantine restrictions, plant cuttings were often smuggled into South Africa in the 1970s and 1980s and many times were misidentified as to what grape variety it really was. A large portion of the Chardonnay plantings from this period turned out to be Auxerrois blanc.
The amount of char in oak barrels used in Chablis is often low, which limits the "toastiness" that is perceived in the wine. [1] Rarely will a producer use oak for both fermentation and maturation. Grand Cru and Premier Cru wines are most likely to see oak: proponents believe that they have necessary structure and enough extract to avoid being ...
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Sonny created the Best Ever Food Review Show (BEFRS) YouTube channel on September 23, 2010, and uploaded the first episode on December 14, 2015. [4] Since its inception, the channel has explored many different cuisines from around the world, from India [5] to Cuba. In 2019, it became the first US-owned YouTube channel to receive filming access ...
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While some Australian wines, their Chardonnays in particular, have previously been criticized for being over-oaked and over-ripe, Australian winemaking is now some of the most sophisticated in the world, with vineyards increasingly planted in cooler climates, such as Pinot noir in Tasmania, and unoaked wines becoming popular.