Robert Mondavi is not in favor of the oaky, buttery, high alcohol style of Chardonnay most Americans know and love. Why?

Mondavi believes these Chardonnays should jokingly be re-classified as "furniture," and have no place at the table with food. Mondavi is switching from making "furniture" to a lighter style of Chardonnay which does not overpower food and is subtly oaked, has moderate alcohol, is lighter with crisp acidity, and lets the more delicate flavors of the fruit shine through. Many California winemakers, as well as others from Oregon, New Zealand and Australia are following suit. Some are going even further and making Chardonnay without any oak influence which would have been unthinkable a few years ago! This new crisp, refreshing style has been dubbed “Naked Chardonnay.” Whether unwooded (“naked”) or lightly oaked, both styles of Chardonnay are akin to Old World (translation: French) Chardonnays from Burgundy.

If you become a fan of these wines, as I have, the list below is a good starting point. Or simply ask a wine store sales person or the sommelier to recommend a bottle of Chardonnay from the “New World” (CA, OR, Australia, New Zealand) made in the “Old World” or “Burgundian” style.

California Producers of lightly oaked Chardonnay: