I have to admit, I like oaky chardonnays. Balanced, sure. But don't stick it in stainless steel. Please use first run oak barrels. Please?
I know there are many schools of thought on this and what the "proper" balance of oak, creaminess (buttery), and fruitiness should be. Some philosophies that the chradonnay shouldn't be oaky at all!
I like a well toasted buttery chardonnay. (lately, it seems harder and harder to find my beloved oakiness as the world seems to be leaning back towards less oak. It's a conspiracy)
so, am I alone in my love for the oaky chards? (I have a feeling I am.)