Chardonnay

Description :

Chardonnay can run the gamut from taut, citrus, apple and vegetal in cooler climates through to melon, peach, tropical fruit and fig as the temperature heats up. Oak adds a layer of flavour said to be buttery, nutty, toasty or showing vanilla aromas.

Oaky chardonnays from warm regions differ to those from cool regions (which also often feature little or no oak). Never the most acidic of white wines, you can almost certainly find a chardonnay that can match anything you're eating.

Growing Regions

Chardonnay is typically a highly adaptable variety. This particular grape is small, round and has limey yellow colour and enjoys humid, moist growing conditions with a mineral and heavy soil influence. They also like light cool winds or intermittent rainfall periods. These grapes grow in countries such as - France, The Cote D'or and Chablis, Australia, New Zealand, and United States and in other parts of the world such as Chile. These countries are all making extremely drinkable versions of both Chardonnay styles.

There are two main styles, one lighter (unoaked, dry) and a fuller style (heavy oak, dry/rich, Malolactic Fermentation) both producing slightly different characteristics. The first one can produce a lime or straw colour with peach, pineapple, grapefruit pith, nuts, apricots or fig overtones. The later style after oak treatment displays definite toast, vanilla, caramel, custard, honeysuckle and creamy flavours alongside aromas with a golden, orange almost honey colour. Chardonnay is a great food wine.

Food to enjoy with:

Lighter bodied - white fish, or pasta with pesto or creamy sauces; oysters, smoked salmon. As you go up the scale in oak and/or weight the wine can take on richer foods. Medium chardonnay - try with crabmeat, chargrilled salmon, pan-fried chicken, pork. Oaked Chardonnay - lobster.