Reds that see no oak?

L

Lee Short

Lee Short
I have a friend who's allergic to something that oak aging imparts to wine. For example, she can have stainless aged chardonnay, but most chardonnay causes a reaction.

What are some good reds I can recommend to her? Preferably with reasonable availability and under $25. But she'd probably go outside those limits if she needs to, she really would like to be able to drink red again.
 
I am 95% sure the reds at Pepiere see no oak and are usually under $25. Can be a little hard to find though.

Look for any amphora-raised or concrete-raised red, and it should be okay I would think.
 
A lot of European wines that sell for less than say $25 are aged in neutral vessels, although you'd have to check the web sites to be sure. In the new world wines in that price point might have been aged with oak chips for flavor, this is much less likely in Europe.
 
For what it's worth, I make a Gamay that is raised only in stainless and glass, that's in the price range you're talking about, and drinks rather well. Not sure where you are so don't know if it's readily available to you.
 
originally posted by Steve Edmunds:
For what it's worth, I make a Gamay that is raised only in stainless and glass, that's in the price range you're talking about, and drinks rather well. Not sure where you are so don't know if it's readily available to you.
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And is f'ing delicious!
 
I think the red txakoli from Txomin Etxaniz sees no wood.
Alliet Chinon.
Heitz Grignolino.
Often unoaked: freisa, barbera, dolcetto.
Also look around for Etna Rosso and Pic-St-Loup.
Some Chianti, too.
...plus one-offs in just about every region.

How about wine raised in acacia barrels?

ETA: Also look at Alsatian and German reds.
 
None of Charvin's wines see any oak and the CdRs are well within that price range. There are some other Rhones. I'm assuming you mean no oak of any kind including large old wooden tanks. That will be harder but they are out there in all regions.
 
originally posted by Jonathan Loesberg:
None of Charvin's wines see any oak and the CdRs are well within that price range. There are some other Rhones. I'm assuming you mean no oak of any kind including large old wooden tanks. That will be harder but they are out there in all regions.
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What does Charvin use instead of oak?
 
Concrete. I don't think there's any inox, but I wouldn't swear to that. But, really, if you tried to set fire to his cellar, you might get a couple of chairs and some wooden pallets, but that's about it.
 
originally posted by Jonathan Loesberg:
Concrete. I don't think there's any inox, but I wouldn't swear to that. But, really, if you tried to set fire to his cellar, you might get a couple of chairs and some wooden pallets, but that's about it.
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Wish this was more the norm.
 
originally posted by Oswaldo Costa:
originally posted by Jonathan Loesberg:
Concrete. I don't think there's any inox, but I wouldn't swear to that. But, really, if you tried to set fire to his cellar, you might get a couple of chairs and some wooden pallets, but that's about it.
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Wish this was more the norm.
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There are a number of producers there who ferment in concrete and age in old oak foudres that, to my tastes, are quite neutral in character (apart from a natural sort of microbullage that cuts down on reduction). Vieux Telegraphe is one I know of.

Mark Lipton
 
I'd say that over 90% of plain Cotes du Rhône, beaujolais, loire, savoie, languedoc, roussillon wines don't see a hint of oak...
 
originally posted by Brézème:
I'd say that over 90% of plain Cotes du Rhône, beaujolais, loire, savoie, languedoc, roussillon wines don't see a hint of oak...
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Don't know the exact number, but agree on principle. Look to modern co-op's standard or non-reserve wines, in France, Spain, probably Italy too.
 
originally posted by Steve Edmunds:
For what it's worth, I make a Gamay that is raised only in stainless and glass, that's in the price range you're talking about, and drinks rather well. Not sure where you are so don't know if it's readily available to you.
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I'm in Portland (OR). None of my usual online local haunts seem to have it currently in stock.

But I'd be happy to find out if it's available locally, always liked your wines.
 
Several Ruché are matured only in steel. Several Dolcetto as well.

In other parts of Europe, Plageoles, Desvignes, and Emidio Pepe are producers that spring to mind who do not use oak aging, but concrete instead.

Another producer in Abruzzo that does not use any oak is Tiberio. Tiberio only uses steel.
 
Lee; I'll see if I can track it down up there; our wholesaler is PDX. It's said that CA wines are hard to sell in OR, and the modest sales thus far seem to bear that out. What a difference a few years make!
 
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