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Chardonnay can be a bit of a love/hate proposition for a lot of people, but it doesn't have to be that way!
On the one hand you have the big, buttery style wines that undergo malolactic fermentation (more on that here) and are usually aged in oak.
(On a side note, because oak aging is associated with this style most people presume that is where the buttery notes come from but in reality that is driven more by the malolactic fermentation
