Key Differences Between Oaked and Unoaked Wines

As someone who is not a fan of overly buttery Chardonnay, I am thrilled to be making my first Chardonnay (and my first ever white wine!) this year for my wine label, Flipturn Cellars:

Sourced from the Horse Heaven Hills AVA, the 2022 Flipturn Chardonnay was crafted with a six day soak on the grape skins and then loaded whole cluster into the press to undergo native fermentation and aging in a stainless steel tank.

In other words, this is no Grandma’s Chardonnay!

So, what are the key differences when wine tasting between stainless vs. oak (or wood) fermented & aged wines?

Stainless steel fermented and aged wines are more neutral and impart no additional nuances into the wine. Many winemakers choose to use stainless steel tanks because it allows the grape varietal or blend to shine without any additional influence. It’s an excellent way to showcase the grapes used, terrior, and vintage. Steel aging may also produce wines with more fruit-forward notes and a fresh, crisp taste.

Oak fermented and aged wines have some additional aromas, flavors, tannins, and textures that can add further complexity to a wine. Barrels are porous, exposing the wine to oxygen, which will soften or “round out” the wine. Oak may also impart a creamy texture from Malolactic, secondary fermentation, and additional aromatics & flavors like caramel, coconut, and baking spices depending on the type of oak or wood used.

Are you Team Stainless, Oak, or “It Depends” when wine tasting?!