A recent Wine Spectator magazine article mentioned that unoaked pinot noir is the most versatile red wine to match with cheese.
Is there a way to learn which pinot noir producers do not use oak?

I can honestly say that I have never had nor seen a Pinot Noir that had not been aged in oak (other than tasting during winemaking). I think most winemakers will openly say that Pinot Noir has quite an affinity for high quality, French oak. Sorry I could not help.

Thanks for the reply.
The article that recommended onoaked Pinot Noir was by Jacob Gaffney on page 25 of the April 30 edition.
I will write to the editors.

I've seen a lot of Chards from Austrailia that even say they don't oak their wines. Maybe there are some Pinots. If you see some, buy younger wines.

Totally unoaked Pinot tastes... well... kinda weird. Even neutral oak doesn't seem to work too well by itself. Pinot (IMHO) needs some oak in order to taste right - at least the Cali stuff I've worked with in my winery.

The best unoaked wines I've had are Aussie Shiraz and SA Pinotage. Especailly the Pinotage because the grape has a natural resinous quality. I couldn't believe that some of the ones I tried were unoaked.

quote:

Originally posted by Natester:
The best unoaked wines I've had are Aussie Shiraz and SA Pinotage. Especailly the Pinotage because the grape has a natural resinous quality. I couldn't believe that some of the ones I tried were unoaked.

Many of the Spanish wines of Jumilla, Calatayud, and Campo de Borja are also unoaked and their QPR is outstanding.