Wine with Gerard Richardson

SOME things instinctively go together, brandy and a good cigar, vintage port and blue cheese, and Chardonnay and oak barrels.

Chardonnay can produce lovely fruity wines without a barrel but pair it with oak and the wine can transform. Tempranillo is another and the pairing with oak gave birth to the legend that is Rioja.

Fresh oak barrels react with the Chardonnay to give it more colour, in addition to vanilla and hints of spice, creamy caramel-like flavours and hints of honey. Barrels tend to be roasted over an open-fire during their production and the strength of the roast can have a big impact on the eventual style of the wine produced.

Equally important is the size of the barrel because it’s physical contact with the wood that transforms the wine so the smaller the barrel, the more intimate the relationship.

While the French have long mastered the relationship, three new world countries, Australia, South Africa and the US have become the modern masters of the art.

Nelson Family Vineyards Chardonnay, SA

Soft white peach aromas on the nose with crisp refreshing fruits on the palate backed up by hints of caramel and a lightly toasted finish. Pairs beautifully with most fish dishes or pasta.

Corney & Barrow £16.25

Penfolds Koonunga Hill Chardonnay, Australia

Penfolds is still the benchmark producer for top-quality chardonnay at a reasonable price. A delicious wine with melons, creamy vanilla and just a hint of buttered toast on the finish. Fabulous with a chilled crab or salmon salad. Tesco £9