Oaked Chardonnay treatment can have a significant impact on the flavour, aroma, and texture of a Chardonnay wine. Oak barrels are commonly used in the fermentation and ageing of Chardonnay wines. The oak can add a range of flavours and aromas to the wine, such as vanilla, butter, and toasted bread.
The oak can also add a creamy texture to the wine, as well as a subtle spicy note. The use of new oak barrels can also add tannins to the wine, which can help to balance the wine's acidity.
The extent of oaked chardonnay treatment can vary depending on the winemaker's preferences and the specific wine. Some winemakers will use new oak barrels, while others will use older barrels or even oak alternatives like oak chips or staves.
The time that the wine spends in oak can also vary, with some wines spending several months in oak, and others spending several years. The winemakers may also choose to ferment the wine in oak or only age it in oak.
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The amount of oak treatment can affect the style of the wine, with heavily oaked chardonnay wines having a stronger oak character and less fruity character, while lightly oaked chardonnay wines will have a more delicate oak character and a more pronounced fruit character.
It's worth noting that too much oak treatment can overpower the wine and mask the natural characteristics of the grape. A good Chardonnay should have a balance of fruit, acidity, and oak flavours, with the oak being well integrated, not overpowering.
