Chardonnay Wine Guide
Contributor: Tersina Shieh
Chardonnay is the most well-known white grape varietal in the world and can be grown in various climates; therefore it is found in all wine producing countries in different styles. Unlike aromatic varieties such as Riesling or Gewurztraminer, Chardonnay belongs to the neutral grape category with medium acidity. It is versatile, and its aroma expression and style vary according to climate and winemaker techniques, hence it is often called the winemaker’s grapes. Generally speaking, Chardonnays from cooler regions usually have more delicate green apple and citrus aromas with fresh acidity and relatively lower alcohol; while those from warmer regions will express the heavier stone fruit aromas, such as apricot and nectarine, with lower acidity and higher alcohol.
Due to its neutral character, Chardonnay is more flexible during winemaking. When Chardonnay from warm areas is fermented in low temperature, it will exhibit more tropical fruit flavors (think mango and pineapple). It has an affinity with wood, which can add complexity to wine. Barrel fermented Chardonnay offers spices and smoke aromas with a pale color, while Chardonnay aged in barrel has a deeper yellow hue, vanilla or even coconut flavors. Winemakers could also use malolactic fermentation to soften acidity producing a round and even creamy mouthfeel.
Burgundy is the birthplace of Chardonnay and its white wine is made with 100% Chardonnay. Classic Burgundian white is fermented in barrels. It is elegant with citrus, peach spices and sometimes dried fruits aromas without the heaviness. The higher quality Premier and Grand Crus can age for 10 years and beyond. Chablis is an appellation in the north of Burgundy. The cooler climate there results in light-bodied and delicate wine and often with a mineral note not dissimilar to dried seafood.
Most New World wine regions such as California and South Australia are warmer so Chardonnay there naturally has riper fruit aromas. In addition, winemakers used to like aging Chardonnay in new wood to produce rich and robust wine. However, too much wood could overpower the fruits, making the wine too heavy and oily. Consumers who don’t prefer this style of Chardonnay would often say ‘ABC – anything but Chardonnay’. Nowadays, New World winemakers are using less new wood with Chardonnay to make more balanced wine. The better ones could even rival the elegance of Burgundy white. For entry level Chardonnay, it is usually fruity and easy-drinking with no wood influence.
Chardonnay is also one of the permitted grapes used to produce Champagne. Blanc de Blanc, champagne made with 100% Chardonnay is elegant supported by precise acidity and has crisp green apple aroma. A lot of sparkling wine made outside Champagne region include Chardonnay as one of the key components.
With so many styles, Chardonnay is versatile with food. A light bodied Chardonnay with no or little oak influence would go well with the light Cantonese cuisine while the more flavorful and robust Chardonnay would stand up to the heavier northern Chinese dishes. If you don’t like a bottle of Chardonnay, don’t dismiss the varietal entirely. It’s possible that you don’t enjoy just that particular Chardonnay style but might like a different one from a different country.
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A marketer turned winemaker, Tersina's mission is to promote a stronger wine culture in Hong Kong and China, explaining wine in a no-nonsense way.
This post was created by a Jubee contributor. Views represented are not affiliated with Jubee. Photo by Wine Folly.