In my quest to learn more about wine, I am dabbling in white Burgundy. I recently enjoyed a Chardonnay from the Maconais region, which is the southern most chardonnay producing region in Burgundy, France.

This wine is slightly acidic, the oak is well hidden (I assume this wine either ferments in highly used oak barrels or larger wooden barrels that limit contact with the wood), and I get zero butter even with malolactic fermentation.

This was a very cool wine and I don’t have the experience to truly enjoy all of the nuisances.