Chardonnay

Chardonnay is the most popular and most versatile white grape in the world. It originates from the French region of Burgundy, where it produces stylish, succulent Burgundies with a nutty richness yet bone-dry clarity. However, in the north of Burgundy is Chablis, where Chardonnay has an austere, minerally acidity that may or may not be countered by the richness of oak, depending on the preferences of the producer. Chardonnay is also a crucial component of Champagne, and is the sole grape in a particular Champagne labelled Blanc de Blancs. It also makes good - sometimes great - white wines in the New World. Grown in warmer climates, the wines are fruity and sometimes syrupy; high in alcohol and often framed in oak.

Chardonnay displays a tendency for both glycerine and acid, whose interaction results in the most velvety, sensually delightful texture of all white wines. Chardonnay is often described as "rich", and has a distinct, yet delicate, aroma, difficult to characterize, but easy to recognise. It often smells like peaches, apples, lemons, or tropical fruits.

Ageing in oak barrels can add depth, flavour and complexity to complement the typical buttery and even nutty flavours. Oaked styles are divided into:

unoaked: lean, green and reserved,
lightly oaked: nutty and oatmealy,
heavily oaked: butteriness, tropical fruits and butterscotch.

Chardonnay blends well with other grapes, especially with Semillon, with which it is commonly blended in Australia.

Flavours and Bouquet:
Varies greatly by region and degree of oak; melon, pineapple, lime, grapefruit, toast, butter, vanilla and nuts.

Main Growing Regions:
Burgundy, California, Australia, South Africa, Chile and New Zealand

The Flavours of Chardonnay

Chardonnay is an extremely versatile grape, taking on different flavours depending on where it is grown, or the other grapes it is blended with. Even a small amount of another varietal blended into a Chardonnay will often completely dominate its flavour and aroma. It has been suggested that Chardonnay has little indigenous character of its own, and instead displays the best characteristics of the soil and climate in which it is grown. In spite of this variety in style, Chardonnay is unmistakable in the mouth because of its sugar/acid balance, its full body, and its easy smoothness.

Fruit characteristics vary from apple or lemon overtones in France through to ripe tropical fruit flavours in the New World.

1. France

Far to the south of Chablis in France is the Burgundy subregion of Cote de Beaune, where Chardonnay grapes become the world's greatest Chardonnay wines, and renders a "crisp, flinty" wine. Corton-Charlemagne, Meursault and the various Montrachet vineyards produce beautifully structured Chardonnays, that are brilliant and clean, with acidity, mouth-filling body and aromas of toast, nuts, butter and a variety of subtle fruits. When ripened in the sunshine, the fruit aroma becomes even more apparent.

2. California

Napa Valley, tends to produce high-glycerine, well-oaked wines with ample fruit, often demonstrating apple and pear aromas intermingled with oak is. A Sonoma Valley Chardonnay will give you a more tropical element, usually pineapple. The Santa Barbara growing area, far south of Napa/Sonoma, tends to produce an even riper Chardonnay. The fruit impression there is even more tropical, and the acidity profile is quite soft.

3. Australia

The grape-growing climate in Australia is unique to wine-producing countries. The combination of plentiful sunlight and refreshing air brings grapes to a full ripeness slowly, so as to develop the most intense flavours imaginable in Chardonnay. Packed with fruit flavour, Australian Chardonnay has aromas of pineapple, coconut and bananas in a deep-golden wine.

4. Other Countries

New Zealand Chardonnays are either fruity or surprisingly nutty. South African ones are mixed in quality, but very good at their best. Chilean versions show a lot of fruit flavour.

Chardonnay and Food

Because Chardonnay has such a range of styles, you need to consider the type of Chardonnay when trying to find the right wine for a particular meal.

Chablis - This is the driest, most acidic variation, and belongs with seafood, especially shellfish and delicate white fish like Dover sole.
White Burgundies � (Cote de Beaune) These are also seafood wines but can accompany meats such as chicken and veal.
Fruity Chardonnays � These can stand up to many dishes not normally paired with white wine - even grilled meats.
Oaky Chardonnays - With their ample body and round texture, these wines are great with rich, flavourful soups and chowders, and creamy sauces. The richer the sauce, the oakier the wine can be.

Trying it Out

Most Chardonnay is ready the moment you buy it, but top wines from France, Australia and California will improve for five years or so. If you want to taste a pure, unoaked Chardonnay, look for a Chablis or a New World version, which will usually be labelled 'unwooded' or 'unoaked'.

For around �5 to �10 try: