Wine store guy told me this Chardonnay was "really oaky and buttery".
I had it alongside a dry Reisling.
The difference was NOT as stark some some people insinuate. (oaky vs. non-oaked)
It was subtle, at best.
I wrote it off to my newbie tongue.
Then I read that oaky wine is more expensive, since its an expensive process.
Do you think this $8 Chard was not TRULY oaky, or maybe just had some oak chips sprinkled in it?
Do you think I should fork over $20 for a "true" oaky chard,
and do my taste test again ?
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