What is Unoaked Chardonnay?

By | July 25, 2015


Chardonnay wines the world over are often linked to ageing on oak, which of course many of them have gone through. However, let us not forget that there also are a lot of unoaked, top class Chardonnays. Some winemakers now use stainless steel vessels during fermentation to bring out the true nature of the grapes. The result of this stainless steel fermentation process is called an unwooded or unoaked wine. The very famous Chablis from Burgundy is a prime example of this type of Chardonnay.unoaked Chardonnay

Anyway, the most common variety of unoaked wine marketed today is the white Chardonnay. An unoaked Chardonnay is said to be more easily matched with foods than the traditional oaked variety. I will come back to this later.

There are a number of reasons why some winemakers are now producing wine without the oak flavour. One of the main reasons is consumer demand for a lighter, fruitier white wine without all of the sometimes overwhelming flavours created by oak barrels. The grapes used for white wines are especially delicate, with very complex aromas that are often lost when the wine is stored in oak. Stainless steel containers, on the other hand, do not pass on any additional flavour elements. Therefore, unoaked wine is said to emphasize the natural flavours of the grapes, along with elements of the soil in which they grew.

A bit of history

Unoaked chardonnay was popularized by Chablis, a region about 80 miles Northwest of Dijon, in Burgundy, France. Since the wines from Chablis traditionally are made with stainless steel, concrete or neutral oak, they do not have the

unoaked Chardonnay


butter-cream style. Chablis universilized this style and soon everyone around the world started using this method. Unoaked Chardonnay tastes only of the varietal characteristics of Chardonnay which are green apple, lemon and sometimes pineapple with a long exciting finish.

Chardonnays not made or aged in barrels are usually fermented and held in vats made from stainless steel, concrete, glass-lined concrete, etc. Obviously, there is no interaction of wood and wine (unless the winemaker drops some oak planks or chips into the vat). And, oxygen transfer is minimized if not for all intents and purposes eliminated. The result tends to be a purer (in the sense of less adulterated), often sharper and sometimes less complex expression of Chardonnay, especially since the wine is often lighter-weight to begin with.

The acid in Chablis is so high that it requires a malolactic fermentation (MLF).

How does MLF work?

Sometimes wine producers put Chardonnay through MLF, which happens in a tank after the first fermentationunoaked Chardonnay     and where a certain kind of bacteria alters the acids in the wine from the harsher malic acid (same acids found in green apples) to oilier lactic acid (a bacteria that is more common in sour cream). What is important to note is that not all unoaked Chardonnays go through MLF whereas most oaked Chardonnays do. In this way the acid level in the wine is considerably lowered.

Differences oaked/unoaked Chardonnay


Oaking is of course the biggest difference. Keep in mind that an oak influence can come from oak barrels or barrel alternatives (things like oak chips or staves) that are exposed to a wine while it is fermenting and/or ageing.

The most obvious influence of oak is that it passes on flavours and aromas to a wine. Toast, vanilla, cedar, spice and smoky notes are common oak influences (although there are many other nuances too). Barrels are also credited with giving wine a richer texture, adding to the belief that oak adds complexity. Read more about oaked Chardonnays here.

unoaked Chardonnay

Unoaked chardonnay performs much like other major white wine grape varieties when they, too, are made unoaked as, unlike chardonnay, they nearly always are. They are pure, clean expressions of the grape’s “fruit.”

Chardonnay unoaked may sport some or many of these wines’ same fruit characters , depending on where it is grown and given other possible manipulations of it by the winemaker, such as stirring up the spent yeast cells after fermentation or putting the unoaked Chardonnay through ancillary fermentations to soften its acidity.

In the end, you might find aromas and flavours of green or yellow apple, citrus, honeydew melon, pineapple and several other light yellow, tropical fruits, such as mango or passion fruit.

In the shop

At the wine shop, you’ll know you’re in unwooded or unoaked chardonnay territory when you see those same wordsunoaked Chardonnay on the label. Sometimes wineries will use “metallic” names (such as “Silver”) to allude to the stainless steel fermenting vats used for unoaked chardonnay production and ageing. You just might see the name “Naked” or “Virgin” too.

Most Chardonnays from northern Italy and Burgundy’s Macon and Chablis are, by tradition, unoaked. If wood is used at all, the wine is fermented or aged in what is called “neutral cooperage,” oak barrels used in years previous and leeched of any wood character they otherwise could donate to the wine that they house.

Unoaked Chardonnay is Cheaper to Produce

If you are a winemaker producing unoaked Chardonnay you can take out the cost of paying for and shipping new oak barrels all over the world, year in and year out. Thus, a lot of unoaked wines tend to enter into the marketplace at a much more affordable price point (and more sustainable).

unaoked ChardonnayFood pairing

Pairing unoaked Chardonnay with food requires an acquaintance with its oaked sibling. “Normal” wooded chardonnays, especially those with a slight residual sugar (an exceedingly common element in many New World Chardonnays), pair well with dishes having some sweetness themselves, a chicken breast with a tropical fruit salad, for instance, or rich, buttered lobster or crab. Lean, fresh, high acid unoaked Chardonnay won’t be delicious with the same kinds of foods.

Unoaked Chardonnays pair better with food partners that are high in salt, low in sweetness and with moderate fat or oil. Plainly prepared fish and shellfish are obvious candidates.


There are oaked Chardonnays and there are unoaked Chardonnays, each type having its variety of distinctive tastes. Whether oaked or unoaked, a large quantity of top class wines is produced and available worldwide.

Unoaked Chardonnays age without adding any “wood” flavours to the original product and therefore tend to have the pure, clean, fresh result of the fruit they come from.

I have meanwhile reviewed and rated lots of Chardonnays from all over the world. To access a list of reviews, just click the three images on the right hand side (for mobile users just under this text) under the heading World best Chardonnays for delivery to and chose your area.

Feel free to share your experiences with unoaked (or oaked) Chardonnay or leave a comment and I will get back to you within 24 hours.



12 thoughts on “What is Unoaked Chardonnay?

  1. GMorris

    Chablis being unoaked Chardonnay is a most pleasant surprise for me! I have always enjoyed Chablis. Chardonnay always seemed too heavy, smokey almost to the point of making me queasy. Then, about two years ago I had an allergy test that showed that I am allergic to … white OAK! So, now I know why the traditional Chardonnay (as well as some other wines red and rose) aged in oak barrels made me queasy. Just wanted to share with you that stainless steal or oak barrels are not merely a matter of taste, but of health as well!

    1. Jerry Post author

      This is the first time I heard of an allergy for oak, I guess people can be allergic to almost anything. Sorry to hear that a good Chardonnay can still do that to you. Anyway, drinking Chablis is of course not a punishment!

  2. Paul

    Hi Jerry,
    I just discovered unoaked Chardonnay. I’ve had about 2 bottles ( not at one time-)and I’ve felt a bit queasy the next morning. Does it contain more acidity than non unoaked Chardonnay? Thanks so much

    1. Jerry Post author

      I think that unoaked Chardonnay will contain a bit more acidity than oaked ones, so it should be the alcohol content. One bottle of wine, however good, is still a lot to drink!

  3. Robert Wynne

    Hi Jerry, thanks for this website.
    I used to be a heavy rum and coke drinker. When I developed type 2 diabetes I decided to try a different alcoholic beverage. I tried different types of wine and the most pleasing one for me is Chardonnay. Particularly unwooded. I find that when I have been drinking it (I am a heavy drinker) and I do a blood sugar level reading, It results in no effect. My blood sugar level is not raised. Do you have any knowledge of any wine and its affect on type 2 diabetes? I have searched the internet without finding an answer. I really don’t expect you to know, but then again, maybe you do.
    Rob from Australia.

  4. Tyler Bevins

    Hey there,

    I don’t know a lot about drinking wine, but i do deal with them through my job. From time to time we audit vineyards.

    This article really helped me understand a bit more about the differences in the Chardonnay. I will make sure i apply this knowledge and impress my client haha!



    1. Jerry Post author

      Hi Tyler, thanks for your interest. I also have an article on what vineyards actually do. You can read it here. Cheers, Jerry

  5. Val

    Hi Jerry,

    Thanks for this great article. One of my favorite wines is an unoaked chardonnay. I really enjoy the light, crisp, and clean taste of it. It is so refreshing. It is definitely a summertime favorite. I do enjoy some of the oaked chardonnays, but some off them have too much of a wood taste. Do you have a favorite unoaked chardonnay that you would recommend. I am going to have a nice family gathering at the end of August and I would be interested in your recommendation. Once again, thank you for writing such an informative article.

    1. Jerry Post author

      Hi Val, I can highly recommend a Chablis white wine from Burgundy, France. I have reviewed it here. It is product number 6. If you live outside the US, you could order it there. Let me know if you are in the USA, as then I can recommend some wine for US delivery as well. Cheers, Jerry

  6. Liz

    I didn’t know that the wine makers were making white wine in steel barrels now. Thinking about it, it makes sense! The chardonnay sounds rally good unoaked. With the fruity tastes I think I would love it! I also think it would be good because its lighter. Perfect for summer. Do you have to go to a special liquor store, or can you find this anywhere? I would like to try some. Thanks!

    1. Jerry Post author

      Thanks Liz, a good lot of Chardonnays will still age in oak, however, they make sure that oaking does not make it too strong any more. You should look for a Chablis then, which are widely available. Which is your country? I have reviewed a very good Chablis here. It is product number 6. Cheers, Jerry


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