Ye gods, that explains everything. Chilean Chardonnay is so passé. Teenybopper booze. Buttery, cloying juice. The fact that it's oaked (usually achieved by dangling oak staves or wood chips in it, not by oak-ageing in barrels) betrays its lack of balance in the first place. Next time try a nice, crisp, minerally Falanghina del Beneventano from Campania. No oak required. That'll wash away the horrid taste of that Chardonnay and sweeten your mood.