We had our unoaked white Burgundy so now it’s time to go back to oak!
Unlike an oaked Californian Chardonnay, an oaked Burgundy should still be relatively lean and savory.
The finest wines are aged in new French oak barrels, but more like 25% rather than 100%. This is a continental climate where you can really retain acidity, something needed when it comes to adding richness from oaking.
Classic AOCs that will be oaked are Meursault, Puligny-Montrachet, and Chassagne-Montrachet. Many other AOCs in Burgundy could be oaked, but you’ll want to check the label for words like “barrel”, “toast”, or “oak”.
Where American oak ends up tasting a bit like popcorn or coconut candy, French oak used with discretion is a lot more on the slight vanilla, brioche bun, and nutty side.
For me these wines always carry a lot of wonderful hazelnut vibes. Yum!