Bottom line: Drink what you like and ignore the snobs, but also experiment and let your palate grow.
Because after you try the hundredth chardonnay with a lot of buttery oak, something else will seem really refreshingly different. It's one reason people in the business get to be so supercilious - the reps bring them one after another and then they find something like Grüner Veltliner and get all excited, not because it's so good IMO; mostly because it doesn't taste like another chardonnay.
Another reason is because when Kendall-Jackson taught Americans that chardonnay should have a touch of residual sugar and a lot of oak, that became the popular model and as they say, familiarity breeds contempt. It's all over, there are many such models, and they become like a commodity, hard to distinguish and sold only on price
But it doesn't mean there's anything wrong with the chardonnay in that style and sometimes they're just what you want. Cheers.