Chardonnay wines

Chardonnay Characteristics

This strain produces small and compact clusters of oval berries with a fine yellowish-green skin. The buds appear early, which can be dangerous if spring frosts occur, however it is very good at withstanding tough winter conditions.

Because the clusters and berries are small, it has great potential for quality that allows for the production of high quality wines and in very diverse styles ranging from dry white to sparkling wines to sweet liqueur wines.

Although it can grow in almost all soils, it usually prefers those that contain clay and limestone, like those found in Burgundy.

Wines that are made with Chardonnay grapes in cold climates are more sought after than those from warmer areas.

Chardonnay wine tasting

In cooler climates, the strain holds onto its acidity while ripening but in warmer areas the variety loses this acidity and produces fruity but less structured wines.

The flavour is subtle, which makes it the most popular white wine grape in the world. Not having such high intensity works perfectly with fermentation and aging in oak barrels.

When it is harvested early it offers little body and some acidity, so it is excellent for the production of sparkling wines such as Champagne.

Wines made with Chardonnay range from a medium acidity, if they are barrel-aged and from regions with temperate climates, to a medium-high acidity if they are not aged and from strains planted in cold climates.

When the clusters are harvested at their optimum ripeness, they produce wines with hints of freshly prepared pastries, butter or hazelnuts.

If they are made without barrel aging, the wines have flavours of pineapple, apple pie, lemon and sometimes pear, peach or passion fruit, depending on the area where the vines are grown.

When Chardonnay wines go through fermentation and/or aging in oak, they acquire body and their varietal aromas are balanced quite well with those of the wood, revealing notes of vanilla, toffee, lemon, smoke, cream, toast, butter or even coconut, clove and cinnamon, depending on the type and origin of the wood used for aging. These wines usually improve after resting in the bottle for an average of three to five years.

You could say that there are two types of Chardonnay wines:

If you prefer creamy and full-bodied white wines, you should choose a classic Chardonnay aged in oak.

If you like mineral, light and dry wines, choose a Chardonnay that has not been aged.

On the other hand, if you like bubbles, you can find sparkling wines like Champagne and Cava that use the variety in some coupages.

When you see that a bottle of Champagne is labelled as a “Blanc de Blancs” it means that you are looking at a sparkling wine from that area made solely with the Chardonnay variety.

On the palate, Chardonnay wines are usually subtle, with no aggressive acidity or particularly strong flavours of their own. They have flavours reminiscent of apples, citrus fruits, melons, pears, honey, wax, caramel and hints of some mineral notes depending on the area where the grapes were grown.

The flavour of Chardonnay wines also varies depending on how ripe the grapes were when harvested. This can range from lemon to green apple when they are less ripe, to flavours reminiscent of pineapple or figs when clusters are harvested when very ripe.

Chardonnay pairings

Wines made with Chardonnay are perfect for enjoying with cheeses, especially cheeses like Brie as well as semi-soft or soft cheeses made with goat or cow's milk.

Wines made with this variety balance flavours of intense spices in some dishes and intensify creamy textures and flavours. They are the perfect wines to enjoy with, for example, a lobster or even Asian dishes, where spices feature heavily.

The aged wines go well with raw seafood, sautéed fish, poultry, pâtés and dishes like sushi or vegetable risotto.

Wines made with Chardonnay that are barrel-aged have more complex pairings ranging from seafood to pork.

They also work well with fish like cod, salmon, halibut or sturgeon and poultry like chicken or turkey. They also go with high-starch vegetables like corn, pumpkin or peas, as well as asparagus, seitan, truffles, mushrooms and almonds.

Chardonnay growing areas

As we have already said, this strain can grow in virtually any winemaking area in the world and there are great examples, of course, in its native Burgundy, but also in the United States: it is the most planted grape in California; in Argentina, Spain, Chile, New Zealand, Australia and the rest of France.

Similar varieties

If you like wines made with Chardonnay grapes then you may also like wines made using the Marsanne, Roussanne, Viognier, Sémillon, Fiano (Italy) and Antão Vaz (Portugal) varieties.