Wooded Chardonnay
Chardonnay is the most popular wine variety in the world. In Australia alone, the Australian Bureau of Statistics estimates that a record 2,162 hectares was dedicated to planting Chardonnay wine grapes in 2005, making it the most widely planted wine grape variety. Shiraz is a distant second with 1,523 hectares.
There are generally two types of Chardonnay: wooded and unwooded. Wooded Chardonnay is often referred to as the most complex Chardonnay. In wine parlance, complexity refers to the rich and deep quality of the wine while still retaining its balance and showing finesse. It is probably the greatest compliment that can be said of a wine. Aside from being the best tasting Chardonnay style, wooded Chardonnay is also the most popular variety.
Wooded Chardonnays are products of a two-part process. First, the Chardonnay wine grapes undergo fermentation in small oak barrels. Second, the Chardonnay undergoes malolactic fermentation to soften its acidity by converting malic acid into lactic acid. It is the latter part of the process that gives wooded Chardonnay a toasty and buttery flavour and aroma.
Aging Chardonnay wine grapes changes their color from the greenish hue of young wine grapes to a yellowish caste and tone and, finally, to a gold/amber colour.
Through oak aging, wooded Chardonnay acquires an "oakier" characteristic as well as touches of vanilla, caramel and butter in its taste and aroma. Some winemakers prefer to lightly toast the inside surfaces of oak barrels. The burnt oak provides a toasty characteristic to the Chardonnay as well as a certain spiciness.
In addition, oak aging also gives wooded Chardonnay a unique texture. The origin of the oak (usually of French or American origin) as well as the degree to which it is toasted contributes a great deal to the Chardonnay’s final flavour. In the more inexpensive types of Chardonnay, the wine grapes are aged in stainless steel containers as opposed to oak barrels because the former are cheaper. Oak is simply added as staves or chips to the stainless steel containers.
Wooded Chardonnay may also be blended with citrus and white peaches to produce a firmer, richer and more concentrated fruit flavour as well as a nutty aroma.
There is also lightly wooded Chardonnay, where only one third of the quantity is actually oak-fermented, and these usually come in flavours of tropical fruit and some spice that titillate the nose and palate. This elegant wine may also be blended with peach and guava for a luscious, fruitier flavour.
Since wooded Chardonnay goes through the malolactic fermentation process to lessen its acidity, this type of wine goes well with cheese that undergoes the same fermentation process, namely the creamy cheeses such as camembert and brie.
Unfortunately, there are no official figures that distinguish the production of wooded Chardonnay from unwooded Chardonnay, but the overall statistics are telling. With 2,162 hectares in Australia dedicated to its production, Chardonnay almost has more grapes vineyard areas than all other white wine grapes combined (bearing and non-bearing). Chardonnay accounts for 44.5% of all white wine grape vineyards in Australia compared to 55.5% of all other white wine grape varieties.
