Chardonnay
Chardonnay is the winemaker's canvas. It is incredibly malleable, taking on the character of the region where it grows and the choices made in the cellar, from crisp and mineral to rich and buttery.
Two Main Styles
Unlike aromatic grapes like Sauvignon Blanc, Chardonnay is defined by how it is made.
Unoaked (Cool Climate)
Think: Chablis, New Zealand, Oregon
- Green Apple & Lemon
- High Acidity (Crisp)
- Flint / Wet Stone
Oaked (Warm Climate)
Think: Napa Valley, Australia, Burgundy
- Pineapple & Vanilla
- Butter (Malolactic Fermentation)
- Full Body (Creamy)
Structural Profile
Where It Grows
Burgundy, France
The Holy Grail of Chardonnay. Chablis in the north produces lean, mineral wines. The Côte de Beaune produces the richest, most complex white wines in the world (Montrachet, Meursault).
California, USA
Known for the "California Style": rich, oaky, and buttery wines with ripe tropical fruit flavors, though styles are shifting towards more balance recently.
Food Pairings
Chardonnay is one of the best food wines because of its texture.
Oaked Chardonnay
Roast chicken with herbs, lobster with butter, creamy pasta sauces, salmon.
Unoaked Chardonnay
Oysters, sushi, vegetable risottos, grilled white fish, goat cheese.
Butter or No Butter?
Learn to identify the difference between oaked and unoaked styles in a side-by-side blind tasting.