So I'm not the only one who snaffles all the chicken skin.

And full marks for the recommendation of UN-OAKED Chardonnay - or un-oaked any other wine for that matter. Some makers of cheap wine ruin it by adding oak-flavouring in an attempt to kid consumers that it has been aged in oak barrels and is therefore a 'bargain'. The result is particularly unpleasant when it is a white wine, and it is not always possible to know whether this has been done when buying wine.