Barrel-fermented white
Fermented and aged in oak, usually through malolactic, usually stirred on its lees. Chardonnay's classic treatment and the source of its buttery reputation.
The numbers
Each bar drawn against all 30 styles
Alcohol
12.5-14.5%
12.5% - 14.5%
Titratable acidity
5-6.5 g/L
5 - 6.5
pH
3.2-3.6
3.2 - 3.6
Residual sugar
0-4 g/L
0 - 4
Serve at
10-13 C
Worth opening after
1 years
and it keeps improving to roughly 8 years
Sulphite at pH 3.40
32 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Too much new oak on too little wine. At homebrew volumes a barrel is enormously over-oaked; cubes in a carboy, tasted weekly, is the sane route.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.