For the record, I’m not a fan of the big, buttery, oaky, vanilla-tinged California Chardonnays. But I have grown to really like the versions done in stainless steel.
Last week I opened a New Zealand (Hawkes Bay) unoaked Chardonnay. This means the wine was aged in stainless steel instead of the traditional oak. The result is a much more crisp and light flavored wine.
The wine was crisp with hints of lemon and was great with some shrimp pasta I had prepared. You might get some melon on the nose but the nice acidity and clean Chardonnay flavor would be a real eye-opener for anyone who’s never had this an unoaked Chard.
Babich is known for its really nice Sauvignon Blanc. I was suprised how much I enjoyed the unoaked Chardonnay. At just $13, it’s something different worth a try!
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