Any thoughts?

But the French chards usually are not oaked make that over oaked like the CA chards.

I agree. I find California chardonnays over oaked and low acidity, which I find makes them very food unfriendly. And I live in California!<BR><BR>I love white Burgundy wines - also made from the chardonnay grape. Try a Puligny-Montrachet or Chassagne-Montrachet. For a lot less money, St. Verain is a very good wine too.

I like a good St. Veran from Burgundy.

BERNARD MOREY, ST.-AUBIN, PREMI&Egrave;RE CRU, LES CHARMOIS 1999 <BR>Like a mini-Puligny, well-balanced and stylish.<BR><BR>HUBERT LAMY, ST.-AUBIN, PREMI&Egrave;RE CRU, CLOS DE LA CHATENI&Egrave;RE 1999 <BR>Big and forward, flavors bubble over gracefully.<BR><BR>DOMAINE MICHEL JUILLOT, MERCUREY, PREMI&Egrave;RE CRU, CLOS DES BARRAULTS 1999 <BR>Fresh and fruity, light oak and nice depth.<BR><BR>REN&Eacute; BOUVIER, MARSANNAY, VIEILLES VIGNES 1999 <BR>Deeply flavored, well-integrated oak, very dry.<BR><BR>ALEX GAMBAL, BOURGOGNE, CUV&Eacute;E PRESTIGE 1999 <BR>Clean, pure aromas, crisp and dry with a finish dipped in butter.<BR><BR>JEAN ET GILLES LAFOUGE, AUXEY-DURESSES 1999 <BR>Smooth and round, with citrus and herbal flavors.

oh cool, thanks. which website did you find those on?

My 2ents. My thoughts about California Chardonays. I have worked in a winery and every single day people came in to ask for "Big" Oaky" chardonays, mostly I think because that's what Wine Spectator says is hot and that's what their friends talk about. The biggest selling, highest rated and most expensive chard at my winery is so oaked that oak is all you can taste! And here's another thought. A lot of times that vanilla, so-called oakiness is from the malo-lactic fermentation, a process used to cut the acidity of the wine. PHEW, I've been dying to rant about that for awhile. The french don't go for the oak like we do, making their chardonays wonderfully structured, with the fruit coming through. And there isn't all the vanilla, buttery flavor that so many Americans deem necessary for a good chard. You've been duped! OK maybe I'm being harsh. You like, what you like. Many french producers age their wine in oak barrels that have been used previously, thereby cutting down on the oak notes, while those big Ca. chards everyone is so fond of are often aged on the "first fill" of a barrel. The longer the barrel is used, the less oak flavor it gives.

You can have your oaky California chadonneys. If you can afford it drink a bottle of Gran Cru Chablis such as Les Clos, Grenouilles, Valmur, Blanchots, Preuses or Bougros. This is pure grape at it should be. Years ago we used to drink in San Diego a Les Clos for about $12 a bottle from good year like 1961. I was not a top man in Enron so the current price is a little out of my comfort zone. To keep the price down the best value would be a Macon Vire or Lugny or Clesse.

Please spell my name correctly next time guys. Pretty please.<BR><BR>Chardonnay

I agree with all of the others, and I'm from California. Can't stand the oak flavor of the California chardonnays. I LOVE the French Sancerres.

Louis and Shannon rock! Let's start a support group for those against oak!<BR>Sancerres are fabulous, (also usually sauvignon blanc grapes, not chardonnay). I used to think it was the chardonnay I didn;t like, then I had an unoaked chardonnay and my world changed!<BR>I've been fortunate enough to share some fine bottles of wine over the years, but in the end?... You like what you like. Enjoy wine for the taste, not because someone told you that you should.

I was introduced to Chardonnays via the California variety (I'm a red wine drinker) and thought eee-yuu, and never purposely drank them again. Then I tried French Chardonnays and thought I read the label wrong. If I want butter, I'll put it on my baguette, thank you very much. And the only oak should be in furniture.

Glad to find so many right-thinking Fodorites share my bias against oaky, toasty CA Chardonnays. I'm a definte abc wine drinker--anything but chardonnay. I also share the passion for Sancerre expressed here. I'll have to get over my abc thing and try some French chardonnays. Nice to have a new quest in the wine world. Thanks for the direction.

I'm with the others here--many times the big, oaky chardonnays that are produced in what is called "International Style" (Californians aren't the only winemakers guilty of this sin), haven't even come into contact with a barrel--they are simply pressed through oak chips!! <BR><BR>When I drink these (only when I have no other option) I almost fear getting a splinter in my mouth.<BR><BR>BTW, the French wine website www.vineyardstars.com has a nice piece about the village of Chablis this month. As does the magazine Saveur.<BR>

One more comment--another difference is in the wood. Even chardonnay-based French wines that are oaked don't taste like wood, because the French oak (sometimes Russian oak is used) has a lighter, more perfumed taste than American oak, which tastes like a tree, especially when it's new.

I agree with the whole oak on Chardonnay thing, but feel I should tell you that at the winery I work at, known for its "big", "oaky", "buttery" chards, all of the wine is fermented in french oak and on the first fill. We only use partial american oak for reds. And french oak, while a preference of the winemakers, is a general standard in premiem wines.

While I like American Chardonnay, it's not for drinking with food. It overpowers the food, but a glass on it's own is great. I like the French Chardonnay too, but I like wines made from the sauvignon grape better. I think it is hard to beat a good Sancerre, or better still, a good Pouilly Fume.

This isn't about Chardonnay but this seems a good thread to ask my question on -- I like Sauvignon Blanc in France, and have found decent ones just at the supermarket for a table wine. However, I've never had a California Sauvignon Blanc that seemed even drinkable. Have I just not tried the right brands, or is there something about California that makes it difficult from them to make this wine well? I don't spend tons of money on a bottle of wine for everyday home use, that's true ($15 or less), I don't know if that's the problem. Also, all of the ones I've tried in US have tasted very strongly of grapefruit. I don't like this. I don't remember getting that strong citrusy taste at all in the ones I drink in France. Am I just forgetting this grapefruit flavor in the wines I drink in France -- I mean, is it typical of a Sauvignon Blanc even in France? If so, I guess I need a new white wine. I also like most Pinot Grigios and Macon in France, but I've never seen Macon for sale in the stores where I live in US.

Ah, the grapefruit thing--a friend of mine describes those as "breakfast wines." <BR>I go for NZ sauvignon blanc. There may be good California ones, but I never seem to find them.

OP here, thanks for all the suggestions, although I really wasn't looking to start a debate about how California chardonneys are over oaked. Was just looking for a wine to order in Paris for my sister who doesn't drink much wine, but likes "those big California chards". Hey at least it's better than the stuff she used to find acceptable.