Chardonnay seems to be the most controversial wine in the world: you either love it or you don't. In 1995, The New York Times published an article questioning Chardonnay's reputation. Entire "communities" were created among wine enthusiasts, called "A.B.C.", which means "anything but Chardonnay". However, Chardonnay to this day remains the cornerstone of the wine culture of many countries. We offer to dive deeper into the phenomenon of this variety and figure out how to choose the right wine based on Chardonnay.

Journalist and wine critic Jancis Robinson wrote: "Chardonnay is one of the happiest combinations: the grape grower loves to grow it, the vintner lives to make it, and we all love to drink it." Not surprisingly, Chardonnay is still the most sought-after white variety to this day. As a white Burgundy grape variety, it produces a wide variety of flavors and styles depending on where it is grown and how it is made. From mineral pure Chablis to the majestic and complex nutty whites of Meursault, mineral Chassagne, and Pouligny Montrachet.

New World
Thanks to its versatility, Chardonnay has spread like wildfire throughout Europe and the New World, and white wines with rich and exotic flavors have appeared in California, Australia, and New Zealand. As winemakers paid more and more attention to Chardonnay, his successes in Chile and South Africa became more and more popular. As a rule, Chardonnay from the countries of the New World has higher alcohol, a bright aromatic palette, and low acidity. Largely due to these factors, these wines are so loved among people under 25 years old. Here, all the aromas lie on the surface, and the oak barrel, which brings sweet undertones, only emphasizes the already flamboyant style. By itself, Chardonnay does not belong to the fragrant grape varieties, but it is perfectly friendly with an oak barrel. Despite talk of barrel-aged or barrel-fermented Chardonnay, its richness and versatility ensure the style is here to stay. Of course, today there is a whole galaxy of winemakers from the New World who produce Chardonnay in the classic, Burgundy style, with a minimum influence of an oak barrel, with a maximum expression of varietal characteristics. A new generation of winemakers is looking for places with cooler climates that help tame the temper of Chardonnay and produce finer, more elegant wines. And we think they are the future.

Chassagne-Montrachet
Imagine a bouquet of Mayflower, acacia, ripe pear, honeysuckle, blackboard chalk, and salty air. See? Not a drop of oak! These aforementioned shades are aromas associated with Chassagne Montrachet-labeled Chardonnay wines. Here winemakers use an extremely low percentage of new oak barrels. The absence of new wood reduces the vanilla, butter, and sweetness often associated with Chardonnay. Therefore, if you appreciate freshness and elegance, you should pay attention to Chassagne-Montrachet.

With what to combine?
Remember the golden rule: whatever you drink Chardonnay with, it's always a great option! Chardonnay is one of the most versatile wines. A young Chardonnay that has not seen an oak barrel pairs well with most seafood dishes. Scallops, crabs, crayfish, lobsters, white fish, and salmon are perfect! Aged Chardonnay, with its complexity, richness, and more buttery flavor, will pair with richer, savory dishes such as chicken, veal, and rabbit, as well as dishes that include cream, cheese, and garlic. Avoid serving Chardonnay with spicy chili or bitter dishes, and care should be taken when pairing it with Asian, Indian, and Middle Eastern dishes.

Conclusion:
In most cases, consumers characterize Chardonnay as a heavy, sumptuous white wine as opposed to crisp, lighter wines such as Sauvignon Blanc and Pinot Grigio. This image of "classic Chardonnay" is just a facade. Wipe away heavy make-up, layers of overripe grapes, new oak aging, and malolactic fermentation, and a true Chardonnay emerges, fresh and rejuvenated. The perception of Chardonnay as a full-bodied fruit wine with a creamy, buttery, rich taste is ironic because the grape has a fairly neutral character. Because it is neutral and adaptable to many conditions, Chardonnay becomes a blank canvas for winemakers to paint in any style they choose. Cooler climates produce Chardonnay wines with higher acidity, lighter body, and restrained fruit character, while warmer climates can produce full-bodied Chardonnays with vibrant flavors.