unoaked

It’s also unoaked so doesn’t need food to taste good.

However, I would still match this with a white, unoaked wine.

More exotic than some whites but still gentle and unoaked.

For the first time the wine is completely unoaked.

All older unoaked white vintages should have been drunk by now.

In case summer ever makes an appearance, here’s a crisp, unoaked white with which to toast the sun.

It is rare to see fruit of this quality in an unoaked Chardonnay.

This classic unoaked style shows off the lovely fruit to perfection.

I’ll take two of those (good for unoaked whites and pink champagne, it turns out).

A Unoaked chardonnay with soft white fruit and apple flavours.

Depending on where it is produced the wine can be unoaked, or spend some time aging in the barrel.

She means unoaked, as in fresh and pure.

It's light, dry and unoaked, yet it delivers more character than most grigios at the price.

It is made in both oaked and unoaked styles.

In the heat, I reach for unoaked, citric whites.

An unoaked style with crisp, passionfruit flavours and a good dry finish.

This unoaked, pure-fruit style red wine follows the lines of the 1995 vintage, but is even better.

"We learned about unoaked and oaked chardonnay," she says.

I like to make it with an unoaked tempranillo, which seems to have about the right mass, curve and fruitiness.

"You're not alone," she said, splashing unoaked chardonnay into tasting glasses.

Most - but not all - of the Sauvignon Blancs are unoaked.

An unoaked wine, there is a touch of apple accompanied by traditional mineral flavours, distinct to the region.

Beautifully fresh, minerally, rich intense fruit, unoaked with lingering finish.

Mr. Crawford also has an unoaked version, which I haven't tasted.

Most basic Chablis is unoaked, and vinified in stainless steel tanks.