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So you like unoaked reds. What to buy?

So you like unoaked reds. What to buy?

A caveat when answering this question is that some producers do not follow the norm in their regions. But generally, delicious unoaked wines abound in the following places:

I would recommend trying some Beaujolais from France. Beaujolais is typically unoaked and if that is the major criteria then this dry, light bodied red should hit the mark.

There is some good quality Beaujolais. Check out some of the so-called “Crus”. There are 10 of them and these are the higher quality wines that typically retail for about $20-$30.

Valpolicella from Italy is typically unoaked and can be quite delicious as a simple pizza wine. They are often lighter in color, crisp in acidity, with some slightly tart cherry flavours. For the price they are very popular, if a little simple.

Another wine that is usually dry, low in tannin, and very light on oak are basic Burgundies made from the Pinot Noir grape. Whilst some AC Bourgogne wines have seen a short amount of oak ageing you would be hard pushed to tell. Again, there are lots of options here in the $20-$30 range.

Red wines from the Loire, often made with Cabernet Franc, could be the ticket because they are usually dry, light in body, and not showing much oak. But it all really depends on the producer and I’m generalizing here.

I’m not a fan of oaky wines either. But in good wine the oak shouldn’t be unpleasant. Instead, it should add another dimension to the wine, some attractive aromas and flavors of vanilla, coffee, spice and cedar. But when a wine is over-oaked then that’s all you can taste.

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