Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
I saw you responded to someone’s question on unoaked wines. I love them! Aside from Italian Pinot Grigios and unoaked Chardonnays, what are some popular varieties of white wines that are typically unoaked?
—Amy, New York
You’re on the right track. Most unoaked wines are white, and there’s definitely an increasing trend of unoaked Chardonnays out there. If a vintner calls a wine Pinot Grigio (and not Pinot Gris, the other name for the wine) even outside of Italy, it’s a tip that they probably made an unoaked, refreshing version of the wine. Otherwise, look for whites that are described as crisp and juicy, especially in the categories of Sauvignon Blancs, Rieslings and Gewürztraminers.
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