Chardonnay
(Pronounced SHAR-doe-nay)
Chardonnay is one of the most popular and widely planted green skin grape varieties and is grown in virtually every wine-producing country in the world. It is thought to have originated in the Burgundy region of France, and now thrives in California, Italy, Australia, New Zealand, Chile, and Argentina. Chardonnay is favored among winemakers not just because it is so beloved among consumers, but also because it tends to be a low-maintenance vine that produces high-yielding crops and grows successfully in a wide range of climates.
The Chardonnay varietal is commonly said to be relatively flavor neutral, with its fruitiness attributed to the climate and soil in which it is grown. In general, wines produced in warmer climates such as parts of California, Chile, and Australia, will have more citrus and tropical flavors, like grapefruit, banana, melon, mango, and pineapple. Cooler regions such as Chablis and Germany will tend to produce lean, crisp wines with high acidity and more pronounced flavors and aromas of apple, green plum, and pear. Certain winemaking styles will also affect the end result Chardonnay. With the influence of oak through barrel aging, aromas and flavors of vanilla, spice, smoke, toast, caramel, and oak may become apparent. Additionally, malolactic fermentation, a process in which malic acid is converted into lactic acid, can add a rich toasty or buttery flavor to the final product.
Chardonnay is generally served chilled. A young, unoaked, cool climate Chardonnay such as Chablis, will pair well with foods that are light and delicate. Try it with grilled fish, prawns, crab, oysters, chicken, pasta primavera, or even sushi. Fruitier, lightly oaked varieties from a warmer climate like Chile or New Zealand can take on slightly richer dishes such as pasta with cream sauce, Caesar salad, guacamole, chicken salad with peach or melon, and mild curries. Full-bodied oak aged Chardonnay can handle even more richness and pairs well with eggs benedict, grilled veal chops, pumpkin ravioli, cheddar cheese, and foie gras. The most mature barrel aged varieties of Chardonnay may have a creamy or even nutty taste, and tend to match best with delicate foods like simple grilled fish, shellfish, chicken, or dishes with wild mushrooms and roasted tomatoes.
INTERESTING FACTS:
Chardonnay is the second most commonly planted white grape variety after the Spanish variety, Airén.
The Chardonnay grape is used to make both still and sparkling wines, including Champagne.
Chardonnay is often confused with Pinot Blanc, as the vines, leaves, and clusters are extremely similar in appearance.
Chardonnay gained popularity in the 1980s, and now there are over 100,000 acres of Chardonnay grapes planted in California alone.
Oak barrel aging will increase the wine’s body, complexity, and finish, but also the retail price. Oak barrels are quite expensive.
The purest expression of the traits and characteristics of Chardonnay grapes comes from the Chablis region, where simplistic styles of winemaking are preferred.
Wines
-
$10.99Bleecker Chardonnay 2015Chardonnay
"The tank-fermented and aged, non-vintage Chardonnay (100% Chardonnay, all from the 2011 vintage) reveals notes of lemon zest and buttered citrus in a light to medium-bodied, crisp, fresh style...
Read more- Region: US - California - Napa
-
$14.99Cécile Chardonnay 2017Chardonnay
This classic yet full-bodied Chardonnay is made without oak. It has delicate floral aromas and a bright minerality, crisp citrus fruits and notes of peach.
Read more- Region: France
-
$51.99Chateau Montelena Chardonnay 2015Chardonnay
In the glass, the aromatics lean toward the floral and citrus families with rose petals, lemon blossom, and just a hint of ripe melon sneaking through. While the palate is opulent, full of lemon...
Read more- Region: US - California - Napa
-
$112.99Francois et Antoine Jobard Meursault "Les Tillets" 2014Chardonnay
Medium-bodied, dry Chardonnay from 29-year-old vines grown on clay and limestone soils. Aromatic with hints of juniper and citrus with a palate characterized by floral notes.
Read more- Region: France - Burgundy
- Importer: Kermit Lynch
-
$153.99Francois et Antoine Jobard Meursault Blagny Premier Cru 2013Chardonnay
Medium-bodied, dry Chardonnay from 27-year-old vines grown on clay and limestone. Lively acidity with stone fruit on the nose, a touch of citrus, and excellent minerality.
Read more- Region: France - Burgundy
- Importer: Kermit Lynch
-
$18.99Graham Beck BrutChardonnay
Light yeasty aromas, good fruit on the nose, and rich creamy complexity on the palate. Fine mousse gives freshness and finesse.
Read more- Region: South Africa
- Importer: Vias Imports
Faouzi Issa of Domaine des Tourelles: Making the Adopted Grape Cinsault Shine in Bekaa Valley, Lebanon
"In my opinion, Cinsault is an adopted grape in Lebanon. Since the French don’t like it...
From Toad Hollow to Mt. Brave: A Surprise Choice for Thanksgiving
"We were never big fans of American Merlot. We found it sweet and simple. As always with...
Interview with Chiara De Iulis Pepe of the Iconic Abruzzo Winery Emidio Pepe
"We're still making the wine exactly how my grandfather started with the same tools so it...
Lang & Reed: Franc Talk About Making It in Napa Without Billions
“That’s where the story comes in. People want the story. They want the romance that’s with it....
