Chardonnay and Oak. How much oak, is too much?

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.)

Pssst! Don't tell the wine gurus. I like oaky chards, too.

I like the oak, too. It's what makes chard destinctive to me. I know the purist might argue that the cask give the flabor more than the grape, but so what? And so what if we have two "kinds" of chard, oaky, not oaky? They're both okay! (a little wine humor there...)

What brands are oaky and buttery? I'm not sure I know just what "oaky" is and I'd like to try it. Love the buttery and vanilla tastes.

My client all over the country all preach "No-Oak," but thats what they buy in droves. To me, oak and butter is the classic California Style, so I'm fine with it. I think its when there is an excess of cheap American Oak when it gets insipid; otherwise - pass the butter!

I'm not good with brand names, I have asked the owner for a "real woody" chardonnay and end up with a nice one.

It depends on what you are looking for...I like it both ways...bright and shiney, and oaky...

I've tried unoaked but really didn't like it as much as the oaked. But red wine is really my favorite.