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[quote=Anonymous][quote] I love KC sauv blanc but have never tried the unoaked Chardonnay because I have yet to try a Chardonnay that I did not find vile. Does it taste totally different (i.e. actually palatable) if it's unoaked? [/quote]

Sounds like you're a candidate for French chardonnay, aka white Burgundy.  See the posts above.  
You probably are reacting to the California style, which is rich, buttery, mouth-coating wines.  That can be way overdone.  French chardonnays are leaner and more about minerality.

Two things contribute to that California style.  One is ample new (toasted) oak.  The other is secondary malolactic fermentation.  French chardonnay is usually done in older, neutral oak barrels that don't impart so much toast or spice flavor.  And they sometimes forgo the malolactic fermentation, leaving the wine leaner and more acidic.  The most extreme approach is to get it out of the oak entirely, doing it in stainless steel tanks, which leaves it racy and totally unlike California chard. [/quote]

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