Cards of Wine

Chardonnay (Unoaked)

Unoaked Chardonnay is fermented in the style of Chablis.

Typical Flavors


Lemon
Lemon
Lime
Lime
Apple
Apple
Mineral
Minerals

Citrus and Green Apple flavors are typical for Unoaked Chardonnay.

Notes of Minerals, but less "Flinty" than Chablis.

Profile

Unoaked Chardonnay is light, dry, and crispy:

SUGARDry
BODYLight
FRUITLow
ACIDITYMedium - High
Serving temperature:
8-10°C (46-50°F)

Food Pairing


Aperitif
Aperitif
Oysters
Oysters
Shrimps
Shrimps
Crab
Seafood

Fish
Fish
Chicken
Chicken
Chips
Chips
Soft Cheese
Soft Cheese

Chablis pairs best with Seafood, Fried Fish, and Fried Chicken.

Pairing Suggestions

Excellent Pairing:
Oysters.
Clams. Shrimps.
Plain Fish. Sea Bass.
Fried Fish. French Fries.
Fish and Chips.

Cheese:
Goat Cheese. Feta. Robiola.
Soft Cheese. Washed-Rind Cheeses.
Burgundy Cheese. Epoisses. Soumaintrain.

French Specialities:
Snails or Prawns with Garlic.
Fried Chicken with French Fries.

If You Like Unoaked Chardonnay

You Will Also Like:

Arinto (Portugal)
Chablis (France)
Chardonnay (Unoaked)
Bourgogne Blanc (France)
Muscadet (France)
Pinot Grigio (Italy)
Txakoli (Spain)
Vinho Verde (Portugal)

The Ideal Glass

A Tulip Shaped glass is the best choice for dry white wines.

It guides the wine to the center of your mouth, avoiding the sides, where acidity is less pleasant.

A smaller bowl also helps to serve smaller quantities, and keep the wine cold.

Remember to hold the glass by the stem!

Unoaked Chardonnay

If you wonder what unoaked Chardonnay tastes like, try a bottle of French Chablis.

These regions are known for high-quality unoaked Chardonnay:

Unoaked Chardonnay is stored in steel or plastic tanks, while oaked Chardonnay is aged in oak barrels.

Oaked Chardonnay

Oak adds flavors to wine, like Vanilla, Caramel, Smoke, and Coconut.

Oaked Chardonnay is also more creamy. This is from a process called malolactic fermentation that happens in the oak barrels. This implies that the malic acid from the grapes are converted to lactic acid, like the acid in milk. This gives oaked Chardonnay a buttery taste.

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