What is oak ageing?
When shopping around for a new bottle of Chardonnay, you may see descriptions such as “oak-aged” or “aged in oak barrels” on the label.
If a Chardonnay label mentions oak, it means the wine has spent a period of time inside a wooden wine barrel made from oak before it was bottled.
This is a decision made by the winemakers with the aim of influencing the aromas, flavours and texture of the wine - and they can get very passionate about it, going to great lengths to find exactly the right barrels to give exactly the right balance of oak influence for their particular wine.
The three main types of oak used for ageing wine are;
- French oak - the most popular, adding a subtle spice
- American oak - giving a stronger, sweeter character
- Hungarian oak - ranging from spicy and toasty flavours to sweet notes
Core Differences: Oaked vs Unoaked
The differences between oaked and unoaked Chardonnay can be sorted into three categories;
Colour: An oaked Chardonnay wine is typically a darker, golden colour, the opposite of the pale yellow tone found in unoaked styles.
Flavours: As well as the oak and buttery flavours discussed above, oaked Chardonnays can also have more pronounced tropical fruit flavours.
How to serve: An oaked Chardonnay is better enjoyed in a white Burgundy glass, while a standard white wine glass works perfectly for unoaked styles. Full-bodied oaked Chardonnay wines should also be served slightly warmer, between 10-12°C, while unoaked styles are best served at a cooled temperature – 7-10°C to make the most of its lighter, zestier flavours.
Craving Complexity? Go Oaked.
Oaked Chardonnays are known for their full-bodied, creamy mouthfeel, moderate acidity, and flavours of butter, vanilla, butterscotch, baking spices alongside classic citrus, peach, nectarine flavours.
Riper Chardonnays, such as those from sunny California, take well to oak, with notes of pineapple, papaya, ripe melon, peach and orange. While cool climate Chardonnays with lively citrus and white fruit hints need a more gentle approach to oak.
When riper Chardonnay wines are aged in oak, the blend of creamy, buttery, vanilla hints that appear are perfect for pairing with rich, creamy dishes– think Lobster Thermidor, creamy chicken and mushroom pasta.
Wine recommendation: RedHeads’ Harmonie Rox Chardonnay is an excellent choice for a big meal, with a creamy texture and hints of light spice.
Thirsty for Freshness? Go Unoaked.
Not everyone likes wines that taste strongly of butter, vanilla, baking spice and toast flavours. If you prefer your white wine to be light, bright and fresh, an unoaked Chardonnay may be the style for you.
These are the top choice for refreshing white wines with crisp flavours and floral aromas. Unoaked Chardonnay wines are typically matured in neutral oak, stainless steel or concrete vats, reducing the amount of oxygen exposure. This allows them to maintain their fresh, fruity character. Because they rarely undergo malolactic fermentation, their natural zestiness remains. Chablis in the north of Burgundy is famous for this style.
Excellent-quality, cool-climate unoaked Chardonnays can also be found across the world, from New Zealand to New York. Noteworthy bottles can be found in Australia’s Yarra Valley and Mornington Peninsula, and even Chile.
Unoaked Chardonnays pair beautifully with lighter dishes such as lemon chicken, sushi, grilled fish and vegetable risotto because of their vibrancy.
Wine recommendation: One of our favourites is Domaine Dampt Vielle Vignes Chablis – bright and brisk with a distinct hint of minerality.
