Grape of the Week
Chardonnay
TL; DR
Chardonnay - the world's most popular and widely planted white variety, in styles that range from rich and oaky to crisp, mouthwatering, and mineral. It has an almost preternatural ability to both express the land in which it's grown and showcase the style of the winemaker
WHERE DOES IT COME FROM?
There is a small township in the southern Burgundy subregion of the Mâconnais called Chardonnay fka as Cardonnacum, and is recognized as the original home of the grape.
Some would say that Burgundy is the best known region for the grape. What I often get is “ew, I hate Chardonnay” because most people drink the butter bombs coming from California but don’t recognize that White Burgundy like Chablis is just a different expression of Chardonnay. There are excellent examples that are not so buttery coming from California and other places including Oregon, Australia, Argentina, South Africa and Chile.
WHO'S FAMOUS FOR IT?
France - Chablis and other regions in Burgundy
Australia - Yarra Valley, Margaret River
USA - Napa Valley, Willamette
Argentina - Mendoza
South Africa - Stellenbosch, Hemel-en-Aarde
WHAT DOES IT TASTE LIKE?
There is so much variation. When grown in cooler areas (Chablis) or harvested earlier in the year, the acid is retained making the final style of wine vibrant. If it's planted in a warmer climate, or allowed to ripen for a longer period of time, the final style of wine is often fuller bodied with notes of tropical fruit like mango.
Given that Chardonnay is a neutral grape varietal (not aromatic like Sauvignon Blanc), the grape is a perfect candidate for oak ageing. However, the level of oak contact often depends on the producer and their vision for the final style of wine.
The level of oak contact is one characteristic that contributes to the “fullness” of the final wine, but there is a complex process called Malolactic Fermentation. It is the conversion of malic acid to lactic acid leading to a reduction in acidity and the production of aroma and flavor compounds, including Diacetyl, which results in the buttery flavor. This process can be stopped or encouraged depending on the winemaker’s vision for the wine as well. It gives a softer, creamier mouthfeel. Here are some expressions:
Chablis - green apple, flint, stones, lots of acidity
Other Burgundy - melon, white peach, lemon, almond, brown spices
New World (Australia, Chile, South Africa and USA) - peach, apricot, hazelnut, butter
WHAT FOODS SHOULD YOU BE PAIRING IT WITH?
Unoaked styles shine with fish and seafood, whereas the oaked versions can handle poultry, richer fish and soft cheeses.
Fun Fact:
Chardonnay's rise in Burgundy is attributed to the Queen and the wife of Emperor Charlemagne. As he aged, his hands became less steady, and he would spill his beloved red wine in his flowing white beard. She was so fed up with the stains, she demanded to cultivate white grapes on their estate (now known as the grand cru plot of Corton-Charlemagne).