I tasted an oaked version of each last week. The Chablis was buttery and oatmealy and quite lovely. The St Aubin had intense sweet peach and sweet oak.

All the oaked Chablis that I have had, have had a savoury edge to them and all the St Aubins have been peachy and sweet unlike say the Jadot Bourgogne basic which is more classic lime and sweet oak.

Why does oak do such nice things to Chablis but merely sweeten other types of Burgundy and Chardonnay in general.

Goose,
I've never come across oaked Chablis before
Fairly uncommon I believe, at least reasonably less common  than finding an unoaked chablis
Sounds my cup of tea though
Where have you tried these oaked chablis you mention?

Shez - short 4 U.

I'm not Mr G. But Shez, U could have boo boo'd on that oak statement Smart producers are real clever with it.

The use of barrels for maturing varies. Petite Chab never sees oak in my book. Somebody will say that the've had a PC monster though.

Many G. Cru and 1er Cru wines receive some maturation in oak barrels, but typically, the time in barrel is much shorter, and the proportion of new barrels is much smaller than for Côte de Beaune chardonnays

From my bad habits, I find it is more uncommon to find an unoaked 1er ! For GC, I haven't enjoyed enough to confirm either way, 1 every decade or so ! 1 or 2 more recently, as guest treats.

What I can say, is that GC is fuffing lovely

Have I really boo boo'd??

My understanding of Chablis was that most examples are vinified in stainless steel rather than oak...

Like you say, some of the 1er & Grande Crus see some oak but at best I'd guess I've tried 2x 1er Cru and never been fortunate enough to try a GC so can't say that to my knowledge I've tried one with noticable oak enduced biscuity flavours

As far as the current UK market is concerned, especially the Supermarkets, you are more likely to encounter un-oaked Chablis than oaked, especially at the low-cost level.

If the cheapies are oaked its more for marketing than flavour, the quality of the oak and the amount of wine aged or fermented in oak is negligible.

That's my view, I'm happy to stand corrected- you live & learn.

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Yep, Im still here.

Link.


Taxi for Duncan!

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Yep, Im still here.

yeah - I had checked wiki and a number of other sites before making my first post

Ha ha GK - Don't wanna write a load of Bull Poopie, do I. Quite so, I should have put it in quotes, rather than summarise.

Of the 1er bin end remainders I have.

Dom Laroche, Beauroy '02 sees a little oak - it is so integrated now, and the primary flavours have changed a bit. Last one.
Dom Long-Depaquit, Vaillons '05 sees 10% oak, and I luv the '05 which has more than enough fruit to take a bit more. Two left
Dom Servin, Vaillons '08 I only have two, the last one tasted unoaked, and I think it should not be kept for too long
Dom Jean-Marie Naulin, Beauroy '05 is not oaked and very very full, I reconned I got a deal with these, because they would have been more sought after if they had of received some. 3 left, I'm aging this a bit more to go with soft cheeses and cheesey starters.


I've never come across oaked Chablis before

Fashion and markets for the bulk producers is for unoaked, no mess, no fuss intervention. Quite right too, I think. Clumsey use of oak could cloak less concentrated and less minerally wines. Stainless steel, and control systems produce more reliable "buy and drink" wines. Turnover is what they want, and now need.

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Duncan

No worries D, we're all in it together!

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Yep, Im still here.

so the question is: what has Goose been drinking ???

Sorry Shez, I can't help.

The Chablis was a premier cru and was bought at a restaurant in Maidenhead where I was out voted 4-1. I wanted the Cotat Sancerre but we had a Chablis and a Condrieu.

The Viognier was so alcoholic it made my eyes water and my throat burn.

The St Aubin was bought from Oddbins a few years back and I just checked the website hoping to bring you one of the two but it's no longer stocked.

You'd have preferred the Chablis. Butter and savoury, mealy oak

Mmmmmm the chablis sounds nice

Bit outta my price bracket for now wot wiv Xmas approaching an' all

I have come to understand that the Chablis I can afford, I don't like and the Chablis that I can't afford I love.

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Four wheels move the body - 2 wheels move the soul.

That happens all the way up the tree with Chablis.

At the 1st cross trees you may need a bosun's chair to sample 1er.

The tax is on perceived quality in France, therefore, there is not much of saving on premier cru when buying in Carrefour. For example, the Laroche 1er "Les Beauroys" 2001, Carrefour want 29.90 Euro today, yet I bought the 2002 for £18 in the UK some time ago, which = a reasonable saving.

Fashion - trends - demand.

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Duncan

Was trying to find that Pinot Blanc, and found the makers site. This wine was originally nearly £9 at WR. It is less than 5 Euro at the Cave door. Drat...where's my euro symbol?

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Four wheels move the body - 2 wheels move the soul.