Oaked VS Unoaked Chardonnay
04/21/2021
Oaked VS Unoaked Chardonnay
What’s The Difference?
Have you ever noticed that there are two completely different types of Chardonnay and that they taste different too?
Much of this is due to the aging process. After fermentation is complete and all the sugars have been turned into alcohol, a Chardonnay is typically aged, also known as vinified, anywhere from a few months to a few years. The vessel used for aging has a large effect on the flavors developed in the Chardonnay. For years, many people loved an oaky, buttery Chardonnay often typically found in the Napa Valley. In France, where Chardonnay grapes originated, winemakers may choose to vinify Chardonnay in either oak barrels or stainless steel tanks or a combination of both depending on the end result flavors they are looking for.
A steel aged Chardonnay is going to be crisper, fruitier and brighter, whereas an oaky Chardonnay is going to be a little less fruit-forward and most likely will contain aromas like vanilla or honey. The Chardonnay grape takes on characteristics from the oak barrel and this results in a buttery, oaky flavor. Many winemakers like 'just a little bit' of oak on their Chardonnays so they will let the wine age in barrels for a few months and then move it to stainless tanks to finish the aging process. There is no right on wrong way to age wine. This is one of the places a winemaker gett to apply his/her 'art' to winemaking.
Our Chardonnay at VanArnam Vineyards is aged in stainless steel which brings out crispy, fruit flavors of pear and apple. It is a perfect wine for a warm spring day.
Pair it with my asparagus crostini for Happy Hour.
Yummy!
Asparagus Crostini
1 Pound Asparagus, ends cut/broken off
2 Tablespoons Olive Oil
Salt and Pepper to Taste
Sourdough Baguette, sliced
¼ Cup Basil Pesto
½ Cup Ricotta
1 Scallion, Chopped
Zest of 1 Lemon
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In a bowl toss the asparagus with 2 teaspoons of the olive oil and season with salt and pepper. Grill for about 3 minutes until tender.
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Drizzle another 2 teaspoons of olive oil on the sourdough slices and grill bread until toasted.
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Spread about 1 teaspoon of the pesto on each slice of bread.
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Stir lemon zest into the ricotta and spoon about 1 tablespoon on top of the pesto.
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Top with the asparagus and scallions.
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Drizzle with remaining olive oil and a good grinding of black pepper.
Cheers!
Noelle
Post By:
Noelle Cook