I consider myself part of the Anything But Chardonnay crowd – at
least, until I taste one I really love. Lately I’ve tasted several from
Chablis that make me think of converting to the Chardonnay side of the
aisle. These are traditional, unoaked Chablis. I know, some of the
rarest and most famous wines from this region are lavishly oaked. As one
distributor quipped, “I prefer unoaked Chablis, but I’ll never turn
down a bottle of Raveneau.”
Here’s my take on Chablis, in today’s Washington Post.
Nice article. You focus a lot on oaked versus unoaked Chardonnay. But
there is also the issue of malolactic fermentation or not. Maybe you can
cover this in one of your future articles.