Grape Notes: Chardonnay
Chardonnay has a loyal following worldwide. Though many are quick to dismiss the oaky, buttery styles popularized in California, I’ve known many people who remember this style as the wine that first started their lifelong journey in wine appreciation (and drinking, of course). Chardonnay has established itself as the top white grape varietal in the world, growing well in classic wine regions like Burgundy and Champagne to up-and-coming or off-the-beaten path regions like Argentina and Bulgaria. Part of what makes chardonnay so prevalent is its ability to adapt and thrive in many different climates. It is also a fairly neutral variety, allowing it to be expressed in many different ways depending on the growing region and winemaking choices.
Color:
In the glass, chardonnay can range from very pale with green hints to luscious golden yellow.
Top Growing Regions:
The varietal is commonly found in France (particularly Burgundy and Champagne) and California (particularly in Napa Valley). Other areas it is found include Australia, Italy, Chile, Argentina, and South Africa.
Other Names:
Chardonnay may also be called white Burgundy, Chablis, or Blanc de Blancs Champagne.
Tastes Like:
It may be surprising to discover that chardonnay has quite a range of fruit aromas and flavors, including lemon, apple, pear, citrus zest, pineapple, and mango. Fruit characteristics in chardonnay are best expressed when the wine is fermented in stainless steel tanks or neutral oak. Non-fruit characteristics can include wine that has a flinty minerality, limestone taste (yes, like licking a limestone), and touches of salinity (commonly found in wines from places like Chile). If the chardonnay is aged in oak barrels, the wine can exhibit vanilla, butterscotch, caramel, spice, toast, or coconut flavors. Malolactic fermentation can add a buttery or creamy texture to the wine. Chardonnay tends to have medium to high acidity, but low to medium tannins. Alcohol levels range from medium to high, so drink slowly and with food!
Dinner Party Trivia —
Malolactic fermentation is a secondary fermentation. It occurs after the primary alcoholic fermentation when the yeast cells convert the sugars of the grape juice into alcohol. During malolactic fermentation, bacteria converts the tart malic acid (found in green apples) into the softer lactic acid (found in milk) — this is what gives wines, like chardonnay, a “buttery” or “creamy” texture.
Try It:
DCanter A Wine Boutique has a wide selection of the many wine styles made from this popular grape. Here are a few options to get you started.
- Sparkling: Schramsberg Blanc de Blancs Brut 2012
- Crisp & Light: Domaine Oudin Les Serres Chablis 2011 or The Clambake Chardonnay 2013
- Oaked: Domaine Desroches Valette Saint-Véran 2012
- Luscious & Buttery: Waterstone Winery Chardonnay Carneros 2013
