Oaked vs Unoaked Chardonnay
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- เผยแพร่เมื่อ 1 ธ.ค. 2015
- Wine list, upcoming shows, and more: winefolly.com/live/
Bring your own wine and join Madeline Puckette in a live tasting. Join us in chat to ask questions, interact, and learn about wine.
In this tasting we’ll explore how oak affects the taste of wine using classic examples including an unoaked Chardonnay from Chablis, France and an oaked Chardonnay from Mendocino County, California.
Love how you’ve developed your style and channel since 5 years ago. Thanks for sharing so much useable info.
Somehow you got tea bagging into convo - got bless!
Love that you said ingress!!! I’ve been making wine for many years, but I also work in the fiber/cable industry and that is a term we use daily and I frequently have to explain it.
I love Mendocino wines, following the redwood highway has so many great offerings! I miss making trips up there for my old boss.
Madelin, love your work!! Wine Folly has helped me so much! Thank you! Please never stop doing it!
I had to look at the posting date on this. You looked so serious, I thought it was when you were just starting. I was right. You've gotten so much better.
I thought she was tired at first…. 😂
excellent wine tasting
Please make more videos like this! I've been reading your book and it's fantastic! These interactive tastings are a super helpful supplement.
Madeline....excellent wine tasting! You rock!
Madelin. I am very new to wine. Learning from you and your book! Thank you
Madeline, you're awesome. You make it fun!
I have learned so much. Thank you
Your way of teaching styel is amezing really funny and informative
you're the best thing to ever happen to me!
wonderful video!
Great video
You should do a follow-up tasting and add in an unoaked Petit Chablis.
That's a fun idea!
I love these videos, and there are always so many questions i come up with, especially with old "ex-favorites" like chardonnay. In particular, i am curiois about wine that is cellared in stone vats or in concrete eggs, as they do in bordeaux. How do the lime, calsites, and salinity interact with the oxidation process? And do oak chips really impart much flavor, considering the oxidation isnt happening through the oak, but like you said, is more like "tea"
Buttery flavors come from malolactic fermentation. Wine could be oaked to one degree or another but still not malolactically fermented.
I love listening to you. I wonder how u learned all this?
Loved your video :) Is there ever overly-oaked Chablis? Does southern Burgundy (Macon) produce oakier Chardonnays than Chablis?
Leah Beauchamp oak is always used in restraint in burgundy whites, usually due to the use of used/or more neutral barrels. Often adds beautiful nuttiness to the wines but maintains freshness to the acidity
What is your preference ,
What is the price of each .😀
You're getting less fun the further back your videos...Can't wait for you next. Learning a lot & Love your work! Thanks
I used to enjoy Cambria Katherine's Vinyard, Chardonnay. The flavor tended towards buttery/oakey flavor. Used to find it at costco for less than $20.
Can oak impart peppery finishes in white wines?
Leah Beauchamp yes
Does anyone know what is "the mid-pallate" ?
It's somewhat foggy wine speak, but....
To me, there's the one or two things you taste when you first sip, this is the entry. Then there's the two or three things you taste when you hold the vino in your mouth and swirl it around a little; this is the mid-palate. Then there's the two or so things you taste after swallowing, from fumes rising from the throat and from flavor elements that kinda cling to your tongue called the finish.
These may all be the same flavors, but they may change between entry/ mid-palate/ and finish.
Hope this helps. Remember, if you think it's good wine, then it is good wine, no matter what anyone else says. Cheers!!
Oak is where good wine goes to die.
I can guess my that comment that you're getting cremated then?