Oaked vs. Unoaked Chardonnay: How it affects the taste of the wine?

October
14
2025

This article was put together for my dear wine and beauty friend, Sheila, who is looking to find the right Chardonnay to match her taste buds. Anyone else have that dilemma?

Chardonnay is no longer reserved for middle-aged housewives. It is like that one friend or acquaintance who is equally comfortable at a fancy, upscale gala in a cocktail dress or a backyard barbecue in a t-shirt and capris. It’s versatile, approachable, and, depending on how it’s made, can have different personalities. At the heart of the difference though is this question – To oak or not to oak? What is your Chardy style?

Since Chardonnay is grown and produced everywhere, you should familiarize yourself with the regional differences because not all chardonnay is created equal. The weather and climate play a huge role in these differences, but also the winemaking style, tradition, and vintage variation.

Pictured are the first vintage Chardonnay grapes from Airy Acres Vineyard off of Cayuga Lake in the beautiful Finger Lakes. These grapes will be used for their sparking program. Visit them in your wine travels.

Oaked Chardonnay

If you love a more full-bodied white, this is your style. Wines range in taste from a richer profile of lush tropical fruit, grilled pineapple, butterscotch, toast, and vanilla to a lighter profile of poached pear, lemon curd, baked apple and a textural chalky minerality.

Oaked Chardonnay can be seen as the wine equivalent of a plush leather chair in front of a fireplace – comforting, rich, and a little indulgent. When Chardonnay is aged in oak barrels, it takes on flavors and textures that make it lush and round. Expect notes of vanilla, butter (more on this later), caramel, hazelnut, and sometimes even a whisper of toasted coconut or spice, all wrapped up in a creamy body.

What really defines this style of Chardonnay is the use of oak in the winemaking process. Oak aging offers a few different features:

  • Oak barrels allow tiny amounts of oxygen to interact with the wine, softening its edges and enhancing its complexity. The barrels themselves often contribute their own flavors, especially if they’re new.
  • The use of toasted new oak adds some aroma compounds to the wine adding vanilla, clove, cinnamon, and coconut.
  • If you like this style, seek out Chardonnay wines that are aged in oak or fermented and aged in oak. Some Chard is just aged in oak, while others are fermented AND aged in oak. Check the label or winemaking practice online.
  • Look for tasting descriptors that imply oak was used, including vanilla, crème brûlée, baked apple, coconut, toasty oak, brioche, butter, cream and butterscotch.

Chardonnay’s intriguing complexity is due to its oak aging, but is very much influenced by the barrel’s size, type, toast level, and aging time.

Barrel size influences how the wine develops. Smaller barrels enhance flavor extraction and tannin integration because of increased wine-to-oak contact.

Different types of oak impart different flavors – American oak gives bold, sweet, coconut type notes, French oak offers subtle, elegant, spicy nuances, and Hungarian oak balances the two.

The barrel’s toast level impacts the flavor profile: light toast provides delicate notes, medium toast introduces baking spices, and heavy toast delivers robust, toasted flavors.

Does the length of the aging process matter? Extended periods of time intensify flavor extraction and deepens oak influences, leading to a more rounded and complex wine.

Oaked Chardonnay is a magical pairing with food that mirrors its richness. Think roasted chicken, lobster in drawn butter, or a creamy mushroom risotto.

Why Do Some Chardonnays Taste Buttery?

The alluring buttery essence of Chardonnay doesn’t just miraculously appear. It’s the result of a carefully orchestrated biochemical process called malolactic fermentation (MLF). Contrary to the impression the name might give, MLF is not technically a fermentation. It’s a transformation process where a type of bacteria converts the tart malic acid (akin to the acid found in apples) into a softer, rounder lactic acid (similar to the acid found in dairy products).

This process softens the wine, creating a creamier, less acidic flavor profile and a full-bodied, smooth mouthfeel. A noteworthy byproduct of MLF is a compound called diacetyl, which contributes a distinctive buttery character to the Chardonnay. It’s important to note that this buttery flavor and texture are not a result of oak aging but rather a direct outcome of malolactic fermentation.

Unoaked Chardonnay

Unoaked Chardonnay is like stepping into a bright, sunny kitchen with fresh citrus on the counter and a vase of green apples on the table. This style skips the oak barrels entirely, often fermented and aged in stainless steel or neutral vessels that don’t add any flavor of their own.

If you love a light white wine with floral and citrus flavors, then unoaked Chardonnay is your style. Wines range in taste from a fruitier profile of yellow apple, fresh pineapple and mango to a leaner, more floral profile of white flowers, green apple, pear and citrus peel.

Without the influence of oak, the wine is all about showcasing the grape itself. Unoaked Chardonnay is typically fresher, crisper, and more fruit-forward, offering vibrant notes of green apple, lemon, pear, and sometimes a hint of tropical fruit like pineapple or mango. It’s less about indulgence and more about purity and precision. Wines are made in a reductive less oxygen environment in order to preserve the freshness and acidity in Chardonnay. Winemakers use stainless steel fermentation vessels to reduce oxygen exposure.

The texture of unoaked Chardonnay can be lighter and zippier, with a refreshing acidity that makes it perfect for warm weather sipping. It shines alongside dishes that are just as fresh—seafood ceviche, crisp salads, or a simple roast chicken (as with oaked chard but with a squeeze of lemon}.

If you like this style, seek out Chardonnay wines that are not aged in oak. Look for tasting descriptors that indicate no oak and mention lean, mineral, fresh, white flowers, and citrus blossom. Most unoaked Chardonnay should be drunk young, although there are several examples (particularly in Chablis) that will age a decade or more.

Traditional concrete vessels, like eggs, have also been used to create a lighter and leaner style of chard, which does impart a different flavor profile than even stainless steel. For the sake of this article, we will focus on stainless, but, if you’re a chard fan, I encourage you to research and find some of these wines. My friend, Ian Barry, from Six Eighty Cellars, and some experimental wineries in the Finger Lakes and NYS produce niche, concrete aged Chardonnay. Six Eighty Cellars off Cayuga Lake is a must stop for wine in general, but also rare bottlings.

Battonage

Another process contributing to Chardonnay’s mouthfeel and complexity is battonage, originating from the French, also known as lees stirring. “Lees” refers to the dead yeast cells and other particles that settle at the bottom of the barrel after fermentation. Stirring these lees can enhance the wine’s texture, giving it a silkier mouthfeel and adding depth to its flavor profile.

During battonage, the lees absorb oxygen, which reduces the wine’s exposure to oxidation and preserves its freshness. Furthermore, the yeast cells break down and release mannoproteins and polysaccharides, contributing to the wine’s body, creaminess, and stability. This can also add a brioche, dough, or biscuit flavor. This process, alongside malolactic fermentation and oak aging, constitutes a triumvirate of winemaking techniques that shape the captivating character of Chardonnay.

Conclusion

Picking out a chardonnay at the store doesn’t have to feel like a test. Wine labels are your best clue. Words like “barrel-aged,” “buttery,” or “toasty” are hints that the wine has seen some oak. If you see phrases like “stainless steel” or “crisp,” you’re looking at an unoaked style.

The variety is very adaptable to different climates and grows in hot, sunny regions (such as Spain, California, Chile, and Argentina) as well as cool regions (such as New York, Washington State, Burgundy, France and New Zealand).

Generally, you will find more higher rated Chardonnay come from places with cooler climates. The reason has a lot to do with the vine’s ability to maintain acidity in the grapes while ripening. In hot climates (especially those with hot nighttime temperatures) Chardonnay loses acidity and makes a fruity, but flabby, unstructured, and unbalanced wine.

Geography can also give you a hint. Chardonnays from California or Burgundy often oaked or at least partially oaked, while many from regions like Chablis in France, parts of Australia, like Yarra Valley), or NYS/Finger Lakes produce unoaked versions. Note: California has been trending toward producing more unoaked styles due to customer demand.

Winemakers love to experiment so you will find some Chardonnays aged in neutral oak, meaning barrels that have been used enough times that they don’t impart strong flavors. Others might blend oaked and unoaked juice to strike a balance between richness and freshness.

There is no wrong answer when it comes to the oaked vs. unoaked debate. It’s all about your taste preferences and what you’re in the mood for. If you’re craving something cozy and indulgent, pour yourself an oaked Chardonnay and curl up with a blanket and a bowl of buttery popcorn. If you want something bright and breezy, go unoaked and let it be the zesty companion to your crab salad or grilled shrimp tacos.

Your feedback is always welcome. Look for more awesome content being poured. Please reach out if you are interested in a specific wine topic to learn more about. I want this blog to be tailored to your interests. I would love for you to subscribe to this blog on the main page and follow on social media (IG @themichaelpour) and book me for a wine event.

Cheers,

Michael

Getting to Know the Long Island Wine Region of NY

Long Island Region of Ny AVA
February
4
2025

On the largest island in the contiguous US, you will find diverse wine styles from well-structured red wines to refreshing white, rosé, and sparkling wines. The North Fork of Long Island, which is located 75 miles east of New York City, is known for its tranquil waterfront charm, pebble beaches, lush farmland and rich vegetation, and wealth of family-run and sustainable vineyards.

The Long Island American Viticultural Area (AVA) has a similar maritime climate to the classic Bordeaux Region of France due to its proximity to the Atlantic Ocean. With being surrounded by water, the area is well protected from the cold and harsh winter seasons and the hottest summers, which is ideal for growing Bordeaux-type varieties.

Unlike other regions in New York, Long Island has always focused on Vitis vinifera grapes because it’s a warmer climate. It doesn’t have to focus just on cool climate and hybrid varieties. Even though it has a warmer climate, Long Island has the tumultuous Atlantic Ocean influence, which is why many vineyards are located in the North Fork sub-region of Long Island. The vineyards here are protected by the Peconic Bay around the island.

Terroir

Terroir is a French term literally meaning ‘sense of place’ describing the growing conditions for wine grapes. As mentioned earlier, Long Island has a very similar climate to Bordeaux but is a little warmer. With more growing days and hours of sunshine, you might expect riper styles of wine. In fact, Long Island has the same latitude as hot Barcelona, Spain. However, because of the cold Atlantic Ocean, Long Island wines tend to be ripe, but not over ripe or jammy compared to traditional warm climates, like California, Spain, and Australia.

One of the other factors affecting grape-growing in Long Island is the higher amount of precipitation, but the free draining, indigenous sandy soils and glacial moraines remaining from the last Ice Age drain away any excess water. This prevents the grapes from becoming bloated causing increased sugar levels, which can be catastrophic for dry wines.

The combination of adequate sunshine, moderately warm weather, gravelly and sandy soils, and proximity to the ocean leads to juicy red wines that are not overly tannic, heavy, or high in alcohol. The resulting red wines have savory aromas and characteristics, and white wines are high in acid with a unique saline profile not found too often in other wine regions around the world.

Long Island AVA

Long Island Wines

There are Bordeaux varieties, such as Merlot, Cabernet Franc, and Cabernet Sauvignon, but also traditional-method Chardonnay and Pinot Noir, some edgy styles of Pet Nat, and orange wines. Many of the wines, thanks to the cooling influence of the Atlantic, are lower in alcohol, around 11-12.5%, with lighter styles from Bordeaux and fresh fruit flavors.

Sub-Regions of Long Island

The main AVA is Long Island but, in reality, the main spot where most vineyards are planted is in North Fork, thanks to the protection of Peconic Bay. However, people can source grapes from the entire Island where you will see Long Island AVA on the label.

North Fork of Long Island

The North Fork of Long Island is warmer than the rest of Long Island (including the Hamptons) and receives more sunshine leading to wines with riper fruit flavors and fuller bodies, and often higher alcohol compared to other NY regions in New York. The North Fork of Long Island AVA was established in 1986, sixteen years before Long Island AVA.

Over the last 10 years or so, the North Fork has enjoyed a major evolution with critical acclaim from wine experts and the international wine community. I have become fascinated with the quality and versatility of their wines that I started to use North Fork wines for my company events and wine tastings with clients as well as enjoying them myself and in my travels. Look for their wines to be featured and reviewed here and on social media.

Horses Pet Nat Macari Vineyards

One winery in particular whom I’ve recently become an unofficial brand ambassador for is Macari Vineyards. Macari Vineyards, whose 500 acres features a beautiful and spacious tasting room and covered deck where top-end red flights, a bottle of the cult-favorite ‘Horses’ Pet-Nat, and award-winning Merlot, Cabernet Franc, and Bergen Road Red Blend are paired with charcuterie, cheese, and other delicacies.

Macari’s wine estate, which is biodynamic and sustainable, is located in Mattituck overlooking scenic Long Island Sound. The property has been in the family for over 40 years spanning three generations using traditional farming methods. The family themselves nurture the soil and vines. Nearby, Meadowlark, Macari’s sister property, pours small-batch wines and hosts events. Visit their site at the hyperlink above. I look forward to a visit there soon.

The Hamptons of Long Island

Established in 1985, this southern part of the island is better known for celebrity beach houses and where affluent New Yorkers go to get away from it all. However, it’s also a great place for refreshing wines from Long Island, particularly rosé and sparkling wines. Cooler than the North Fork due to massive exposure to the Atlantic Ocean, you can expect higher acid content in the wine along with lighter styles and zesty white wines.

Quick Facts:

  • There are 90 Wineries in Long Island as of 2022.
  • Largest island in the contiguous United States.
  • Established May 15, 2001.
  • New vineyards planted in 1973 in North Fork sub-region.
  • 1815 acres of vineyards planted.
  • First vineyards were planted in the 1820s, but all succumbed to disease pressure.
  • Over half the planted acres in Long Island are in the dedicated sustainability program (LISW).
  • Merlot is the most planted grape variety in Long Island.

As the parent of the super popular Cabernet Sauvignon, Cabernet Franc is often overshadowed by its own progeny. It also the parent of Merlot. However, this underrated grape produces some very good, complex, and food-friendly wines that are the best in the world mirroring those from Loire Valley and Bordeaux, France. Cab Franc is truly the signature red grape of Long Island and all of NY.

Wines made from Cab Franc range from light and quaffable to rich and tannic depending on both region and winemaking styles. Cool-climate examples from the Loire Valley, Finger Lakes, or Long Island can be lively and fresh with tart red fruit, green pepper notes, and better than average acidity.

They can be aged in stainless steel for a punchier red fruit expression and lighter style or in oak barrels to add hints of cedar, tobacco, and spice with fuller body. Cabernet Francs from warmer sites like Napa Valley and Paso Robles can result in bigger wines with juicy, ripe fruit, and typically a heavier oak influence with use of American or new oak barrels.

Cheers,

Michael Nagy, michael@michaelpour.com

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