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'Chardonnay is vinified many ways, including without oak, which seems to be a growing trend. Without the influence of new oak, the fruit takes center stage. A good unoaked Chardonnay has expressive fruit and zippy acidity – traits of a good food wine.'
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'I don’t know about you, but I am definitely not in the mood for big, heavy white wines right now. Temperatures have been in the 90s here in New York, and that means eating — and drinking — lightly. For me it’s a signal for refreshing whites that are not too high in alcohol and that are easy on the oak.'