Welcome to the first part of our series The great grapes of wine, where we take you up close to the grapes that shape the world of wine. We begin in an obvious place, namely with Chardonnay. Few other grapes can move so elegantly from the crisp and crunchy to the full-bodied and creamy, depending on where it grows and how it is made.
Chardonnay has a reputation for being versatile, and there is good reason for that. It is like an open canvas, where climate, soil and the winemaker's choices are allowed to paint the picture. Once you understand the techniques, it becomes much easier to guess the style before you have even tasted. Let's dive into it.
What you will learn
- Where Chardonnay originates, and where in the world it is grown
- Which aromas and styles you can typically recognise
- How climate and barrel ageing shape the wine from crisp to full-bodied
- What Chardonnay pairs well with at the table
Where Chardonnay comes from
Chardonnay has its roots in Burgundy in France, and this is still where many see the grape's classic expression. It is a white grape from the species Vitis vinifera, and it ranks among the most widespread in the world.
Today you will find Chardonnay grown across the globe, from cooler Europe to warmer regions in the new world. It also appears in many Spanish regions, including in Navarra and Somontano, where it is often used to give the white wines an international touch. That ability to thrive in many different places is precisely part of the explanation for its popularity.
One final detail worth remembering: Chardonnay is one of the three most important grapes in the production of Champagne. It thus appears both as a still white wine and as a central player in sparkling wine.
How Chardonnay tastes
Chardonnay is considered a relatively neutral, or non-aromatic, grape. That may sound like a weakness, but it is actually a strength. Because the grape does not have a dominant, perfumed aroma of its own, it allows terroir and winemaking to come to expression in the glass to a greater degree.
In terms of aroma, Chardonnay typically moves between citrus and lighter pome fruits such as apple and pear at the fresh end, and more ripe, exotic fruit notes as the climate becomes warmer. You will also often encounter impressions of peach, white flowers and a light nuttiness, especially when the wine has had time on barrel.
On the grape's own flavour profile, this gives dry to medium-bodied white wines. It is thus a versatile base note that the winemaker can build on in many directions.
From crisp to full-bodied: climate and barrel
Two factors matter more than anything else for how your Chardonnay tastes: the climate the grape grows in, and whether the wine has seen oak barrels.
The role of climate
In a cool climate the grape ripens more slowly and retains more acidity. The result is a crisp, fresh and often leaner wine with clear notes of citrus and green apple. In a warmer climate the fruit ripens longer and gives a rounder, fuller wine with more ripe, exotic fruit and lower acidity. The same grape, two widely different expressions.
The role of the barrel
Oak barrels can change the wine markedly. When Chardonnay gets a few months on barrel, the wood adds aromas that are often described as vanilla, butter, brioche and a light toasted tone. The barrel can also give the wine more body and a creamy texture.
A related technique is malolactic fermentation, where the sharp malic acid is converted into a softer lactic acid. This tones down the freshness a little and gives a rounder, more buttery sensation. Many full-bodied Chardonnay styles combine precisely barrel ageing and malolactic fermentation. If, on the other hand, the winemaker wants to preserve the crisp freshness, both are often skipped, and the wine is made in steel tank.
Classic regions and styles
When you want to understand Chardonnay's many faces, it helps to think in terms of a few broad styles.
The crisp and unmistakably fresh. Grown in a cool climate and often without barrel. Here it is the acidity, the minerality and the pure fruit that carry the wine. A dry, lively style that whets the appetite.
The full-bodied and barrel-aged. Matured on oak barrels and typically with malolactic fermentation. Here you get the creamy texture, the nutty and buttery notes and the round mouthfeel. A more embracing style.
The sparkling. As one of the three main grapes in Champagne, Chardonnay contributes finesse, acidity and elegance to sparkling wine made by the traditional method.
Burgundy still stands as the reference point for the still styles, but you will find skilfully made Chardonnay all over the world, each drawing on its own interpretation of these styles.
How to drink Chardonnay
Chardonnay's versatility makes it a rewarding companion at the table, and the choice of style determines what it suits.
A crisp, unoaked Chardonnay is lovely with fresh shellfish, oysters, light fish and light dishes with acidity and herbs. The fresh acidity works like a glass of lemon alongside the plate.
A full-bodied, barrel-aged Chardonnay has the strength for richer food. Think fish in creamy sauce, light poultry, pork or dishes with butter and cream. The wine's round texture meets the food at eye level.
The serving temperature also matters. A lightly chilled, but not ice-cold, wine lets the aromas unfold. If the wine is too cold, it closes up a little. In general, the full-bodied styles can tolerate being a touch warmer than the fresh ones.
In short
- Chardonnay is a white grape originating in Burgundy that is today grown all over the world.
- It is relatively neutral by nature, which lets climate and winemaking shape the expression.
- A cool climate gives fresh, crisp wines, while a warmer climate and barrel give full-bodied, creamy wines.
- It is one of three main grapes in Champagne and is thus also used for sparkling wine.
- Match the style to the food: crisp for shellfish and light fish, full-bodied for creamy and richer dishes.
Frequently asked questions
Why do two Chardonnay wines taste so different?
Because the grape itself is fairly neutral, climate and winemaking come clearly to the fore. A cool climate and steel tank give a crisp wine, while a warm climate, oak barrels and malolactic fermentation give a full-bodied, creamy wine. The same grape, but two widely different results.
Is Chardonnay always dry?
For the most part, yes. Chardonnay is typically made as a dry to medium-bodied white wine. The difference in the mouth is more about body and texture than about sweetness.
Ready for the next step?
Now you have a solid grasp of the world's most versatile white wine grape and can begin to read the style before you taste. The best way forward is to taste your way across the different styles and feel how climate and barrel change the experience.
In the next part of the series we look at a completely different type of white wine grape, namely the fresh and aromatic Sauvignon Blanc: Fresh, green and aromatic. Where Chardonnay is the open canvas, Sauvignon Blanc is far more pronounced and fragrant, so it is an exciting contrast to take with you.
Remember, finally, that the best pairing is the wine you like with the food you love. Use this as a guide, not as an answer key, and feel free to drop by our selection when you feel like putting the theory to the test in the glass.
