Chardonnay is a grape that truly embodies the spirit of winemaking. Known for its remarkable versatility, this white wine can range from crisp and refreshing to rich and creamy, making it a favorite for many wine enthusiasts. Its ability to reflect the terroir and the winemaker’s craft means that every bottle offers something unique, whether it’s a zesty Chablis or a decadent California style.
As we explore the fascinating journey of Chardonnay—from its roots in Burgundy to its rise as a global superstar—you’ll discover why it has become a staple in wine collections everywhere. Join us as we dive into its history, stylistic range, and perfect food pairings that will elevate your dining experience. Let’s uncork the world of Chardonnay!
The History of Chardonnay
Chardonnay is the world’s most popular white wine. It originated in Burgundy, France, where for centuries it has been known by the name of either Bourgogne (French for “Burgundy”) or by the village or place that produces it, such as Chablis, Montrachet or Meursault.
From there, Chardonnay found its way into Champagne – both the region and the bottle. It is one of three grapes, along with Pinot Noir and Pinot Meunier, used to make the famous bubbly. Aside from sparkling wine, Chardonnay is rarely combined with other varieties, although you will occasionally see it blended with Semillon, Colombard, Chenin Blanc or Viognier.
Chardonnay’s global popularity is relatively recent. Until the 1970s, the grape was scarcely cultivated outside of Burgundy or Champagne. A famous international blind tasting competition, however, cast this noble grape into the limelight. At the 1976 Judgement of Paris, four California Chardonnays outscored top white Burgundies from France – catapulting California’s wine industry onto the world’s radar and revealing the grape’s potential outside of France.
Chardonnay plantings in California quadrupled and, by 1988, overtook France’s acreage. Wineries all over the world began to plant Chardonnay and label the wine by its varietal name rather than by its place of origin. According to the International Organization of Wine and Vine, more than 520,000 acres are planted to Chardonnay worldwide. The California Wine Institute points out that a good chunk of those, or more than 90,000 acres, resides in California.
Chardonnay’s fame spread for several other reasons. As grapes go, it’s easy to grow and can thrive in a wide range of climates and soils. Although it buds early and is susceptible to spring frost, it ripens early and produces abundant fruit. In fact, it can be so fruitful that vineyard managers often will restrict its yield through crop thinning.
Main Chardonnay Regions
Chardonnay is also appreciated for how well it reflects its terroir. Cooler regions, such as Chablis (Burgundy’s most northern region), Champagne, Oregon’s Willamette Valley, or California’s coastal appellations, foster green fruit, such as apple, pear or citrus in Chardonnay. Chardonnay from more moderate areas, such as further south in Burgundy, tends to show more stone fruit like peach and apricot. Hotter zones, such as inland California or Australia, engender tropical notes of banana, pineapple, mango or fig. Wine lovers will say they can detect chalky minerality and crushed seashell notes in Chablis, where the soil is composed of ancient oyster beds.
Chardonnay's Remarkable Stylistic Range
Chardonnay is perhaps most valued for its impressive stylistic range. The grape, with its neutral flavor profile and non-aromatic character, is known as the "winemaker's grape" because it is highly sensitive to a winemaker’s craft.
A winemaker who wants to create a Chardonnay with a mouth-filling palate might choose to harvest the grapes when they are riper and use warmer fermentations and newer oak vessels to vinify the wine. To create richness and complexity, a winemaker will allow Chardonnay to undergo malolactic fermentation (“malo”), a secondary fermentation that occurs naturally and converts tart, malic acids into creamy, lactic ones. That buttery note you sometimes taste in a Chardonnay? It’s due to diacetyl, a byproduct of malo. Conversely, winemakers aiming for a crisper style might pick earlier, then ferment and age the wine at cooler temperatures and in stainless steel or neutral oak. They can also block malo from occurring by chilling the wine and other methods.
Oregon winemakers will often bridge these two styles by using both stainless-steel tanks and oak barrels for fermentation and aging. The result? A Chardonnay with a mesmerizing palate of juicy acidity, creamy texture, and subtle hints of toasted oak. If you haven't tasted Oregon Chardonnay, it's a must!
During the 1980s and 1990s, consumers craved bigger, oakier, buttery Chardonnays. The pendulum has since moved back toward lighter or medium-body styles with medium to higher acid, lower alcohol, subtler use of oak, and more pronounced fruit. But the great thing about Chardonnay is that you can find a style and flavor profile that matches your preference.
Why Drink Chardonnay?
Chardonnay is one of those wines that truly has something for everyone, making it a fantastic choice for any occasion. Its remarkable versatility means it can pair beautifully with a wide range of foods, from seafood and salads to rich pastas and creamy cheeses. Whether you're hosting a dinner party or enjoying a quiet night in, Chardonnay can enhance your meal and elevate your experience.
Beyond its food-friendly nature, Chardonnay offers a diverse spectrum of styles. If you prefer something crisp and refreshing, look for unoaked versions that showcase bright fruit flavors and zesty acidity. For those who enjoy a richer profile, oaked Chardonnays provide a luxurious mouthfeel, with buttery notes and complex layers of flavor. This adaptability makes it an excellent option for wine lovers exploring different tastes.
Chardonnay's Main Characteristics and Tasting Notes
Chardonnay is celebrated for its remarkable adaptability, which translates into a wide array of flavors and aromas that can vary significantly depending on where it’s grown and how it’s crafted. Here’s a closer look at its main characteristics and tasting notes:
Color and Appearance
Chardonnay typically presents a pale straw to deep golden hue, often indicating the style and aging process. Unoaked versions tend to be lighter and more vibrant, while oaked Chardonnays may show a deeper golden color due to barrel aging.
Aroma Profile
The nose of Chardonnay can be incredibly diverse. In cooler climates like Chablis, you’ll find fresh aromas of green apple, citrus, and flintiness. As the climate warms, expect to encounter riper fruit notes, such as peach, apricot, and tropical fruit like pineapple and mango. Oaked Chardonnays often introduce additional layers of complexity, with scents of vanilla, toast, and butter from the aging process.
Flavor Profile
On the palate, Chardonnay can range from bright and zesty to rich and creamy. Unoaked Chardonnays typically showcase crisp acidity and refreshing fruit flavors, making them perfect for warm days. In contrast, oaked Chardonnays offer a more decadent experience, with a fuller body, buttery texture, and flavors of toasted nuts, caramel, and spice.
Tannins and Structure
Unlike red wines, Chardonnay has minimal tannins, focusing instead on acidity and mouthfeel. This makes it approachable and easy to enjoy, whether you're sipping it solo or pairing it with food. The wine’s structure often reflects the winemaking choices—those with malolactic fermentation will have a creamier texture, while cooler-fermented wines maintain a more refreshing finish.
Finish
The finish of Chardonnay can be long and satisfying, leaving you with lingering notes of fruit, oak, or minerality, depending on the style. A well-crafted Chardonnay will entice you to take another sip, showcasing its complexity and inviting you to explore its layers.
Overall, Chardonnay’s main characteristics and tasting notes offer a delightful exploration of flavor and texture, making it a beloved choice among wine drinkers around the world.
Chardonnay Food Pairings
Chardonnay's is a fantastic partner for a wide array of dishes, enhancing flavors and elevating your dining experience. Whether you’re indulging in fresh seafood or enjoying a creamy pasta, there’s a Chardonnay style to match your meal perfectly. Its ability to adapt to different cuisines means you can experiment with pairings that complement both light and hearty fare.
Here are some delicious pairings to consider:
- Seafood and Shellfish: Crisp, unoaked Chardonnays with fresh oysters, grilled shrimp, or buttery lobster.
- Poultry Dishes: Rich oaked Chardonnays with roasted chicken, creamy risotto, or turkey.
- Pasta and Cream Sauces: Creamy pasta dishes like fettuccine Alfredo or carbonara with a buttery Chardonnay.
- Cheese: Oaked Chardonnay with creamy Brie or Camembert; unoaked with goat cheese or aged cheddar.
- Light Salads and Vegetables: Crisp Chardonnays with fresh salads or grilled vegetables.
- Spicy Dishes: Unoaked versions with Thai curry or spicy shrimp tacos to balance the heat.
With its wide-ranging flavors and textures, Chardonnay is sure to enhance any meal you enjoy!
Explore Our Top Chardonnay Picks
YourWineStore carries a delicious spectrum of Chardonnays. Here are just a few examples and how they are made:
- Kendall-Jackson’s Avant Unoaked Chardonnay is cold fermented in stainless steel, resulting in a lively, lean, elegant wine with citrus, green apple and mineral notes.
- Kendall-Jackson’s Vintner’s Reserve Chardonnay is fermented and aged in French and American oak, which impart toasty notes and complexity to the wine. The wine is aged on its dead yeast cells or lees, and those lees are stirred monthly to create its signature velvety texture and creamy pineapple, vanilla and mango flavors.
- In between these two styles is Gran Moraine’s Yamhill Carlton Chardonnay, which is aged in a combination of French oak barrels and stainless steel tanks – resulting in a delicious tension between acidity and creaminess, echoed in its Meyer lemon and starfruit flavors.
With its huge stylistic range, Chardonnay goes with a world of cuisines. When pairing, consider matching the weight of the wine with the weight of the food and degree of spiciness – lighter, unoaked expressions of Chardonnay with lighter, spicier dishes, and vice versa. Here are three surefire pairings:
- Diatom Santa Barbara County Chardonnay with shrimp tacos
- Kendall-Jackson Camelot Highlands Chardonnay with triple-cream Brie cheese
- Gran Moraine Sparkling Brut Rosé (a bubbly made predominantly with Chardonnay) with fried chicken
No wonder Chardonnay is the world’s most popular white wine: There’s a style for every taste and a match for every dish, at a price for every preference. The possibilities only continue to grow and evolve, as winemakers experiment with new techniques and technologies.
Check out our curated selection of superb quality, sustainably crafted Chardonnay from Sonoma County, Napa Valley, Mendocino, Oregon, Santa Barbara County, Chile, and South Africa.
