Chardonnay is one of the most popular grape varieties. It is primarily known as the basis for the white wines of Burgundy and an important element in the production of Champagne, but it is also used to create many wine styles. Chardonnay can be either a creamy and buttery wine aged in oak barrels or a light, fresh sparkling wine. This varietal is characterized by its versatility, wide availability, and high value among connoisseurs.

Table of Contents:

• The Origins of Chardonnay
• Synonyms
• What does Chardonnay taste like?
• Impact of climate on the flavor characteristics of Chardonnay
• Aspects of vineyard maintenance
• Clone selection
• Effects of winemaking techniques on the flavor profile of Chardonnay
• Alternative styles of Chardonnay wines
• Burgundy: Historic Cradle of Chardonnay
• Other wine regions in France for Chardonnay
• Europe and the New World
• Gastronomic pairings for Chardonnay

The Origins of Chardonnay

Chardonnay comes from a cross between Gouais Blanc, which is the ancestor of many famous varieties including Riesling, and Pinot (e.g. Pinot Noir or its mutations). It is thought that it was Pinot Noir and Gouais Blanc were the main grape varieties in medieval Burgundy.

The name ‘Chardonnay’ probably comes from the name of the Chardonnay village in the Macon region. The labels of Macon Chardonnay wines do not indicate the grape variety but the name of the settlement. Interestingly, the wines produced in the area are characterized as affordable and good value for money.

Synonyms

Pinot Chardonnay, Morillon,  Weissburgunder

What does Chardonnay taste like?

Despite its global popularity, Chardonnay as a grape variety is rather neutral and not a flavourful grape. It is often referred to as the ‘winemaker's grape’, as it is the winemaking process that decides which characteristics will be enhanced or weakened. Chardonnay can yield wines in a variety of styles reflecting fruit flavors from citrus and mineral to tropical and toasty.

In its basic form, Chardonnay produces light golden-colored wines with aromas of citrus, green apple, floral notes, and almond or oats. The taste of Chardonnay wines is characterized by moderate acidity, medium alcohol content, and medium density.

Climate as well as viticulture and winemaking practices significantly influence the aroma and flavor of the final product.

Impact of climate on the flavor characteristics of Chardonnay

In the coolest vineyards such as Chablis, Champagne, and Germany, Chardonnay typically has aromas of green apple. Tasting descriptions also often include mineral notes such as chalk, wet stones, and crushed shells, which are sometimes associated with the type of soil in the vineyards. For example, Chablis wines are known for their distinct mineral character of Chardonnay, where oak is rarely used in the winemaking process, aromas of citrus, flowers, and chalk predominate, as well as high acidity.

The famous Kimmeridge soils, containing ancient oyster shells, are often associated with the chalky minerality of Chablis, in contrast to the denser New World Chardonnays.

Indeed, despite changes in winemaking and Chardonnay styles over the past decade, New World Chardonnays such as those from Australia or California are often characterized by greater density, intense fruit flavors, and palpable weight on the palate, with notes of exotic fruit and pronounced oak in the aroma. In general, these warmer regions, including Chile, South Africa, and Argentina, tend to produce more tropical versions of wine.

Stylistically, most of the world's dry Chardonnays fall within this range. Burgundy wines, for example, combine the minerality of Chablis with the density of New World wines, often with added oak and subtle (sometimes barely perceptible) aromas of stone fruit, concentrated flavors, and an impressively balanced and fresh aftertaste.

For many Chardonnay fans, from winemakers to enthusiasts, Burgundy is the gold standard to which Chardonnay is compared.

The varietal itself, despite its relative neutrality, is the source of most of the fruit nuances that characterize Chardonnay wines. Flavors range from tropical (bananas, melons, pineapples, and guava) to stone fruits (peaches, nectarines, and apricots) and also include citrus and apples.

However, other viticulture and winemaking practices can also have an impact on the final flavor of the wine.

Aspects of vineyard maintenance

Chardonnay successfully adapts to a variety of climatic conditions, with yields ranging from low to medium to high. The bunches and berries are usually small and the vines grow quite vigorously, sometimes requiring thinning during the growing season to improve the quality of future wine.

The vines begin to bud and bloom early in the season, making them vulnerable to spring frosts. In cooler regions such as Chablis, as well as in Burgundy and Champagne, winegrowers often use braziers placed between rows of vines to mitigate the effects of frost - a method that is effective but not the most environmentally friendly.

Some areas of Chablis use irrigation systems that allow water to freeze around the buds that are beginning, thus protecting them from the cold. Other methods include heating the wires used to support the vines.

In general, Chardonnay has medium to high acidity, but in extremely warm conditions or if harvest is delayed, the grapes can lose their natural acidity, resulting in the production of wines lacking pronounced structure.

Chardonnay is susceptible to attack by powdery mildew, phytoplasmas (parasites that attack plant tissue), and grey rot.

Clone selection

The selection of clones in the vineyard plays a significant role, although not as critical as in the case of Burgundy Pinot Noir. In New World countries, grape cloning is often a topic for advertising and is even mentioned on wine labels.

For example, the Mendoza clone is known for its uneven berry size, bringing both freshness and fullness to the wine. The UCD (University of California-Davis) clone number 15 is known for its distinct flavors and acidity. This clone was developed in Washington, D.C., where it is sometimes referred to as a Prosser clone.

Burgundy clones may appear more randomly in the region due to the proliferation of single shrubs, but they are also widely used. One such, Classic Clone 95, is known for its notes of lemon and flowers. Several Muscat clones of Chardonnay are also common in Burgundy, sometimes present in wines under the name Chardonnay Musqué. These are most often used as part of a blend to give the wine aromatic complexity, both in Burgundy and beyond.

Effects of winemaking techniques on the flavor profile of Chardonnay

Pressing the grapes together with the bunches

Pressing Chardonnay in whole bunches is considered to produce higher-quality juice. This is due to several factors, most notably the efficiency of pressing and the preservation of the fruit's integrity until processing. However, this method of pressing is expensive as it involves manual harvesting careful transport, and sometimes storage of the grapes.

Sediment

At a certain point, the winemaker may decide to pour the freshly pressed juice directly into the barrel, deviating from the traditional method of white wine production, which involves an initial pressing into the tank and then separating the juice from the coarse sediments (solid particles deposited in the juice).

Pouring the juice into the barrel and starting the so-called fermentation with more solids can enrich the final wine with a more pronounced flavor volume or body. However, it can also contribute to reduction notes (just as nitrogen deficiency in the soil can influence this).

Reduction in Chardonnay is a topic of debate among winemakers. Some appreciate the nuances of burnt match smell (which are often enhanced by the use of new oak barrels or perceived as such), rubber, or onion, while others consider it a production flaw.

Aging the Chardonnay on lees (which can be stirred periodically) adds textures and notes of biscuit and yeast dough to the wine.

Malolactic fermentation

Malolactic fermentation is one of the winemakers' key stylistic decisions. Some New World winemakers prefer to avoid this process to preserve the acidity and freshness of the wine. Malolactic fermentation converts malic acid (whose name comes from the Latin word for ‘apple’) into softer lactic acid, which reduces the overall acidity of the wine.

However, malolactic fermentation is a natural process that can begin at any time after primary (alcoholic) fermentation and sometimes overlap it. This process gives the wine its characteristic buttery flavors, which often harmonize with the toasty notes that arise from aging in new oak barrels.

Oak fermentation and aging

The use of oak has a significant impact on the final flavor of the wine. Fermentation and aging of Chardonnay in oak barrels is a common practice and the extent to which new oak is used, which adds notes of vanilla, smoke, and sweet spices such as clove and cinnamon, becomes an important factor in shaping the young wine's aroma and flavor profile.

Oak also interacts with other aspects of winemaking, emphasizing reduction notes while promoting slow oxidation, whether old or new barrels are used. Depending on the winemaking method, the rate of oxidation can be enhanced by regular agitation of the lees.

This is why tasters often pay attention to the percentage of oak and/or new oak used in the production of Chardonnay.

Some winemakers, for example in the Jura, even deliberately use oxidization, in keeping with local winemaking traditions. Such Chardonnays are often labeled ‘sous voile’ (‘under the veil’), indicating the layer that forms on the surface of the wine.

It is important to note the distinction between oxidative winemaking (as in Jura and Jerez), which gives the wine apple notes, and wine that has oxidized in the bottle, which is a defect.

Alternative styles of Chardonnay wines

Although Chardonnay is best known for its dry, quiet wines, it produces an impressively diverse range of styles.

The variety is used in sparkling wines around the world (most famously in Champagne), where it is usually combined with Pinot Noir. It is also regularly found on its own, often under the name Blanc de Blancs.

Indeed, some of the most sought-after Chardonnays in the world are sparkling. These include Salon's Cuvée S, Taittinger's Comtes de Champagne, and Krug's Clos du Mesnil - all made in the Blanc de Blancs style.

It can also be found in sweet botrytized wines and late-harvest wines; Canada even produces sweet ice wines made from Chardonnay. However, as mentioned above, prolonged time on the vine can cause Chardonnay to lose much of its natural acidity, so late-harvest Chardonnay wines are not widely used.

Burgundy: Historic Cradle of Chardonnay

Chablis showcases the grape at its most mineral, while Chablis Grand Cru wines are more concentrated, often with a slight touch of oak. Chablis Premier Cru wines represent something in between these two types.

In the Côte d'Or, the more northern sub-region of the Côte de Nuits mainly favors Pinot Noir, although white wines can be found in smaller areas such as Musigny blanc or Vougeot's Le Clos Blanc, or in the wider village appellations. But it is in the Côte de Beaune that Chardonnay comes to the fore.

Just north of the town of Beaune are the famous Corton Hill and the Corton Grand Cru wines (especially the Corton-Charlemagne wines). Other famous (and expensive) wines are in the southern part of Beaune, including Meursault and the wines of Chassagne and Puligny-Montrachet.

All are highly coveted, and the Grand Cru Le Montrachet vineyard is the origin of some of the most sought-after Chardonnays among private clients at Lambier Wines. In the valley west of Montrachet is St Aubin, often the source of excellent and affordable Chardonnay.

The more remote areas of Maconnais (where there is a village with the Chardonnay name), Côte Chalonnaise, and Pouilly-Fuissé produce quality and affordable examples of Chardonnay.

Other wine regions in France for Chardonnay

As mentioned, Champagne is another significant producer of this varietal. In the Côte de Blanc sub-region, it occupies the majority of the vineyards and is often used in Champagne blends. Labeling it ‘Blanc de Blancs’ on the label usually indicates that the wine is made entirely from Chardonnay.

Along with Savagnin, Chardonnay is one of the major white varieties in the Jura and is among the leading varieties in Savoie to the south. More broadly, Chardonnay is cultivated throughout France, often under regional IGP designations.

Europe and the New World

Due to its popularity, Chardonnay is cultivated all over the world, from the slopes of Somontano in Spain and Friuli in Italy to the cooler climates of New Zealand and Tasmania. In warmer regions, vineyards are located in South Africa, California, Western Australia, Australia, Chile, and Argentina.

Gastronomic pairings for Chardonnay

Due to the wide variety of Chardonnay styles, it is difficult to generalize. Cool climate Chablis, with minimal to no oak influence, can be a great choice for light seafood dishes thanks to its savory, citrusy notes.

Fuller-bodied varieties, noticeably influenced by barrels, will complement bolder dishes such as lobster or monkfish beautifully. Their buttery character pairs well with a variety of sauces, and their ample acidity allows them to balance the creamy and buttery components.

Such wines also go well with a variety of chicken and pork dishes. Oaky Chardonnays often successfully complement roasted root vegetables.

Chardonnay has a special place among the wines that pair with cheese. Citrus and tropical flavors, and creamy and caramel notes can pair well with nutty and creamy cheeses such as raclette. Flavourful Chardonnay is a great complement to Stilton, although it may not pair well with Roquefort.