Oaky White Wines | Wine Unpacked
ฝัง
- เผยแพร่เมื่อ 30 ส.ค. 2022
- ABC - Anything but Chardonnay started a buttery revolt. But we can’t blame the grape! Madeline unpacks two white wines in search of oak and balance. Subscribe to learn wine wfol.ly/newsletter
WINES
Villa Creek “Bone White” - this.wine/v/VT-AUSMIOZGK/
Jordan Winery Chardonnay - this.wine/v/VT-JOXZYTCWH/
(This is not a sponsored video)
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00:12 - Wine Names
00:51 - Why is Chardonnay buttery?
01:18 - Jordan Winery Chardonnay
02:27 - Villa Creek Cellars "Bone White"
03:37 - When Oak and MLF come together
04:15 - Final Thoughts
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I love buttery tasting Chards.
Me too! Long live buttah
I don't love them, but good that you know what you like!
Every time you talk about a wine i get up and go buy it just because how you talk about it :):):) makes my mouth watery . Thank you.
I have yet to hear anyone complain when I serve them Chardonnay. It's the most versatile grape in the world and goes with an extremely wide array of foods. From fish, to poultry and even red meat.
Thank you Madeline for another great video. My first (ever!) wine experience was a high dollar value Chardonnay a friend bought me that just rocked my world. The way you describe this reminds me of that experience. This was over 20 years ago and I wish I remembered the name on the bottle. It was perfectly balanced, and for this reason, have always been optimistic about Chardonnay.
I love a buttery, oaky chardonnay! Please recommend ? Raumbauer is wonderful, but can get a bit pricey. Thank you.
Hey y'all... Somm from Niagara Region Canada here. Some other cool oaked whites to check out are: Viognier, and White Bordeaux. The former is my favourite because of its peaches and cream palate.
Prost!
Love me some Bordeaux Blanc. Good call!
I just watched over 20 of your videos, love your energy and enthusiasm Madeline 😊
I prefer the oakey /buttery Chardonnays.... gonna havta try the Bone White !!!!
Nothing like a little buddah! Cheers!🍷 🍷
I have a mixed relationship with malo. Kind of cosi cosa......I never reaaly cared for it in Chard, but have really liked it in other obscure wines. I dig the science behind it, but prefer minerality and acid 😉
The woman knows her game.
Chardonnay, absolutely yes! Oak? Nooooooo!!
I love overoaked Bordeaux Blanc. I blame the ABC movement to the cheep Chardonnay found at the grocery store where the big brands wanted you to like buttery Chardonnay. If you want an interesting Chardonnay, the Paul Cluver Estate Chardonnay 2018 is the one to try.
I'm team crisp and acidic for the Chardonnay, but I'm always down to try something new! Also, if you ever want to do some videos on wine science, that's what my lab researches😁
omg do we ever! where's your lab?
@@Winefolly I work at Washington State University's Tri-Cities campus, I'm a Master's student studying protein-tannin interactions. My lab has like 8 people studying everything from smoke taint to flavor compounds
I love all of them. And all of your videos. Please tell us the prices of the wine as you open and taste them
check out the QR codes - the info page links to the winery often :)
I'm a Riesling lover, but the best wine I've ever had (so far) was a Woodward Canyon Chardonnay. Light oak, light malolactic, lots of melon & Golden Delicious apple, notable length and balance. Chardonnay can be great, but I say go easy on the oak. JMO.
Nice call out to a Washington producer
How did you look up that Chardonnay? Was it an app?
I'm in the camp that doesn't like oak in a white wine and for that reason I never order chardonnay in a restaurant, opting for sauvignon blanc instead. One time this strategy didn't work. When I tasted the glass the waiter brought, I got a mouthful of oak, and I had him take it back. I was certain the bartender had poured chardonnay. Well, I insisted this second glass was an error also, he went behind the bar and brought out the bottle. Sure enough the copy on the back label touted the oak barrels they used to produce this sauvignon blanc.
wow, at least you now know that you have a good palate for tasting oak. Ha!
I like a good buttery chardonnay, but my preference is always unoaked because I also love wines like chablis. That being said, I think of a buttery chardonnay almost as a pre-dessert dessert wine. Also, not the point of the video I know but as someone who just happens to be in the market for new wine glasses, I love the shape and size of the one in this video; where can I find it!?
Believe it or not there are some butter-bomb Chablis out there, almost always Grand Cru and you need to know the producer.
This is our favorite glass! We love it so much we sell it in our store: shop.winefolly.com/collections/wine-accessories/products/gabriel-glas-universal-wine-glass-austria
Yeah. Put me down for the butter side. I used to get the Cambria, Katherines Vineyard, at Costco all the time. For crisp/dry/acidic I would just go with the Pinot Grigios. Happy drinking.
I think this video confuses two different subjects, which should be treated separately. Malolactic fermentation, the amount of which determines whether Chardonnay will be buttery or citrusy. To oak or not to oak, which has a very different effect on the flavor. I think that MF is the single most important factor in how a chardonnay tastes. For example Chateau Montelena does not use MF at all. I find its Chardonnay nearly undrinkable it is so sharp and citrusy.
ah yes indeed. It's true that most wines go through malo in oak barrels. Many interactions happen in there from oxidation, oak flavoring, to acid conversion (depending on wine ph). One fun fact about Malolactic is that it tends to prefer a ph at 3.3 (pretty sure it's 3.3...) and above. So, most wines at a higher pH (including all reds) naturally go through malo! Maybe take a look at the ph level of the wine for a clue!
A useful video, yes it's a misconception that all Chardonnay is oaked and buttery. It is such a versatile cultivar capable of both amazing still and sparkling wines. I think terroir/region and the winemaker's philosophy or style has a lot more to do with it's taste than just the grape.
Well said!
@@Winefolly A not so well know fact is that now both Germany (-particularly Baden) and Austria are starting to make great Chardonnay in addition to Riesling, Grauburgunder/Weissburgunder (Pinot Grigio/Bianco) and Gruner Veltliner and Sauvignon Blanc. Somewhat confusingly though, in Austria Chardonnay goes by the name Morillon. Cheers!
Hi Madeline. I was wondering if you could give me a pairing suggestion. Each summer my wife's extended family and I rent a cottage in northern Michigan. In stead of wine tasting this next summer we are going to do our own pairings with wine and small food. I have a recipe I've developed for a crostini. It will be a toasted buttered sliced baguette with brie cheese melted. Over this will be a "jam" of caramelized onions, figs, and bacon. On top will be a little kosher salt and honey. Thoughts?
The intensity of these ingredients together with fat (brie), sweetness (onions and figs) and umami (bacon) makes me want to lean into an equally intense wine with either acidity and/or tannin to cut through and balance it.
There are many options, but here are some places to start looking:
1. A sparkling rosé - maybe like a Crémant d'Alsace - will bolster sweet-umami flavors
2. A sparkling red - like a secco lambrusco di Grassparossa - will add more body / blueberry and earthiness to the scene
3. A medium-bodied red with pointalized flavors - for example, cab franc, garnacha, sangiovese - these will each act as an additional ingredient to the scene.
4. a cool climate dry riesling - sounds crazy, but I bet this would work great.
To me, malolactic fermentation is like doctoring up a great steak with steak sauce, it's covering something up that is not good.
it's funny. on the one hand. I TOTALLY AGREE. on the other - All red wines go through MLF. It's something that happens naturally at a certain pH level. White wines with a higher pH (often Chardy) will go through it naturally without any cajoling. Isn't that CRAZY?! Still, if you pour me a unoaked white, I'll drink it with glee!
Is the malolactic fermentation process unique to Chardonnay? Can and do wineries allow other whites to go through the same process? I’ve only found that I associate the butteriness to be unique to (new world) chardonnays so I wasn’t sure. Indeed, a lot of my buddies look for that quality when buying Chardonnay.
Not unique to Chardonnay... All red wines are MLF. Other whites, Viognier and Sauvignon Blanc. Cheers
Thanks for checking out the video. In fact, most RED wines go through MLF too. So no, it's not unique to Chardonnay. The second wine I tasted in this video was a perfect example to this!
OBFM - only buttery for me
Review cap orang tua
bottle half empty no thanks
Proof that it was tasted. ha!