Nobody goes further to find great wines. Explore our huge range with wine delivery across Australia.

test

Chardonnay wine guide

Chardonnay is the most widely planted white grape variety in Australia and worldwide, thanks to its ability to thrive in different climates and soil types. Nearly every wine region in Australia has Chardonnay vines, and key regions such as Margaret River and the Yarra Valley produce internationally recognised Chardonnay wines. Chardonnay’s name comes from a village in Burgundy, France, where the grape originated. Our guide will help you discover the wine’s style, tasting notes, food pairings and more.

Read on to learn about the diversity of Australian Chardonnay, what it tastes like, how it compares with other white wines, how to pair it with food and more.

What is Chardonnay?

Chardonnay (pronounced shar-doh-nay) is an incredibly versatile white wine made from the green-skinned grapes of the same name. It originates in the Burgundy region of France but thrives worldwide thanks to its incredible adaptability. Easy to grow, it buds early in the growing season and tends to ripen fairly early as well. This adaptability is part of what has made Chardonnay one of the world’s most widely planted grape varieties.

The grape also has a talent for reflecting the characteristics of the climate and geography in which it is grown. Australia’s diverse climate and varied geography make for an excellent canvas for creating a broad range of Chardonnay styles. In cooler regions such as Tasmania and the Yarra Valley, Chardonnay leans towards a style reminiscent of French Chablis – crisp, acidic, citrusy and mineral-driven. But warmer regions like Margaret River and parts of South Australia create Chardonnay in a richer, fuller-bodied style, usually with the help of oak-ageing.

This range of styles makes Australian Chardonnay a fantastic food partner, pairing well with everything from fresh seafood and roast chicken to fruity desserts.

Is Chardonnay a white wine?

Chardonnay is one of the world’s most famous and popular white wines. It’s made from the Chardonnay grape, which originated in the Burgundy region of France.

Chardonnay grapes are small to medium-sized with thin skins. When fully ripe, they range in colour from yellow-green to a slightly more golden hue.

The flavour profile of Chardonnay can vary depending on the climate where the grapes are grown and winemaking techniques. Typically, Chardonnay is a dry, medium- to full-bodied white wine with moderate acidity and alcohol.

Chardonnay is also an essential component in many sparkling wines, including Champagne. It is also used in both white and rosé blends. However, the colour of rosé wines blended with Chardonnay comes from their brief contact with red grape skins from other grape varieties.

What does Chardonnay taste like?

Thanks to its adaptability to varying climates and winemaking techniques, Chardonnay grapes can be turned into an impressive range of wines in different styles.

Style – Chardonnay’s style can range from lean and crisp (when the grapes are grown in cooler climates) to fuller-bodied and creamy in warmer regions. Unoaked Chardonnay, often produced in regions such as Chablis in France, retains more of its tart, fresh fruit character. The fuller oaked style, common in parts of Australia and regions such as California, is a rounder, richer wine.
Flavours – In cooler climates such as Yarra Valley in Australia and Burgundy in France, Chardonnay can exhibit green apple, pear, lemon and stony mineral flavours. In moderate climates, the flavours lean toward stone fruits like peaches and apricots. In warmer climates like those in Australia’s Adelaide Hills and Margaret River, the wine’s flavours shift towards tropical fruits like pineapple, mango, papaya and melon, often accompanied by buttery, toasty and vanilla notes. Hints of caramel and coconut can also sometimes be detected.
Character – Chardonnay’s underlying character is often marked by ripe fruitiness supported by fresh and intense acidity. The winemaking techniques used can also greatly influence the taste of Chardonnay. Techniques like malolactic fermentation (which converts sharp malic acid to smoother lactic acid) and oak ageing can give the wine a creamier texture and flavours of butter, vanilla and toast.

What are the best Chardonnay regions?

Chardonnay can be found thriving in vineyards across the globe, from France to California to Australia.

Australia – Australia produces a wide range of Chardonnay styles, reflecting the country’s varied climates and geography.

Margaret River – This region is known for its robust, full-bodied Chardonnay, which balances ripe fruit flavours, oak influence and refreshing acidity.
The Yarra Valley – This cooler region produces elegant Chardonnays, often with bright citrus and stone fruit flavours and a distinct minerality.
Adelaide Hills – Chardonnay from this region combines ripe fruitiness with high acidity, creating beautifully balanced and structured wines.

France (Burgundy/Chablis) – The famous Chablis region is known for its white wines, which are all made exclusively from Chardonnay grapes and typically labelled ‘Chablis’. This wine is typically unoaked and has a lean, mineral-driven profile, high acidity and distinct citrus flavours. In other parts of Burgundy, such as Côte de Beaune, Chardonnay is often aged in oak, resulting in a fuller body with complex apple, peach, nuts and vanilla flavours.
California, USA – California Chardonnay varies in style depending on the specific region. Wines from cooler areas like Sonoma Coast can be crisp with vibrant citrus and apple notes. Warmer regions like Napa Valley often produce richer, full-bodied Chardonnays with prominent flavours of tropical fruits, vanilla and butter thanks to oak-ageing.

How good is Australian Chardonnay?

It’s excellent! Australian Chardonnay is highly regarded and considered among the best in the world by wine enthusiasts and critics alike. Australian winemakers are known for their craftsmanship and innovative winemaking practices, and the result is a wide selection of Chardonnay wines, ranging from lean and structured to rich and fruit-driven. The country’s diverse climate and geography have led to a wide range of Chardonnay styles, with each region having its own twist on the variety.

Several Australian wine regions are famous for their Chardonnay wine production, including the Yarra Valley, Margaret River and Adelaide Hills. Margaret River Chardonnays combine richness with elegantly balanced acidity, while those from Yarra Valley and Adelaide Hills often have a Burgundy-like minerality.

Chardonnay serving guide

For maximum flavour and enjoyment, carefully consider how to serve your Chardonnay of choice.

Serving temperature – Chardonnay is best served chilled to highlight its vibrant acidity and bright citrus notes. The ideal temperature for serving your wine is 7-10ºC. If served too cold, you risk muting all its deliciously juicy flavours. If served too warm, you may not experience Chardonnay’s structure and acidity at its best.

Glassware – Tulip-shaped wine glasses are ideal for serving Chardonnay wines. Their shape captures the complex aromas and directs them to your nose.

Decanting – Although decanting is usually associated with certain types of red wine, some older, oak-aged Chardonnays can benefit from a short time in a decanter. This helps aerate the wine and release its more complex layers of aromas. Younger, unoaked styles don’t need to be decanted.

Chardonnay vs Sauvignon Blanc

Chardonnay – Chardonnay wines are often medium- to full-bodied and can range from crisp and minerally (unoaked style) to creamy and buttery (oaked style). Its flavours can include green apples and citrus when the grapes are grown in cooler climates and tropical fruits in warmer regions. Oak ageing adds notes of vanilla, nuts and toast. Chardonnay pairs well with rich dishes such as roast chicken or turkey, ‘meaty’ seafood and creamy cheeses.

Sauvignon Blanc – Sauvignon Blanc is typically lighter in body than Chardonnay, with high acidity and a distinct aromatic character. Its flavours often include citrus, green apple and distinctive ‘green’ notes like grass or capsicum. It’s typically crisper and more refreshing than Chardonnay. Sauvignon Blanc pairs deliciously with fresh seafood, tangy cheeses and lighter dishes featuring herbs and green vegetables.

Chardonnay vs Pinot Grigio

Chardonnay – Chardonnay tends to be full-bodied, especially when it’s oak-aged. Its flavours range from green apple and citrus when made in cooler climates to tropical fruits and buttery notes in warmer climates or when oak-aged. It pairs well with cream-based dishes, roast poultry and certain types of seafood, like lobster or salmon.

Pinot Grigio (also known as Pinot Gris) – Typically lighter in body than medium- to full-bodied Chardonnay, with a high acidity. It usually has fresh and crisp flavours such as green apple, pear and white flowers. It can display honey and ripe fruit notes in warmer climates or when made in a richer style. Unlike Chardonnay, Pinot Grigio is not typically aged in oak barrels. Pinot Grigio wine goes well with light seafood dishes, salads and lighter poultry dishes.

Is Chardonnay a dry or sweet wine?

Chardonnay is typically classified as a dry wine, which means it has minimal residual sugar, so it doesn’t taste sweet. However, the perception of sweetness in Chardonnay can come from several factors.

Depending on where the grapes are grown, the fruit flavours in Chardonnay can range from bright green apples and citrus to juicy tropical fruits. These ripe, fruit-forward flavours can give an impression of sweetness, even though the wine is technically dry. Flavours such as vanilla, toast, coconut or caramel can also add to the perception of sweetness.

The winemaking process also affects how sweet or dry a wine will be. If a winemaker decides to stop fermentation before all the grape sugar has been converted into alcohol, the wine can retain some residual sugar, increasing its sweetness. However, this isn’t commonly done with Chardonnay wines.

How long does Chardonnay last?

To enjoy your Chardonnay at its fullest, store your wine correctly before and after opening.

Unopened, a bottle of Chardonnay can last up to two years. Store your bottle on its side in a cool, dark place at a consistent temperature of around 13-16°C. You may find that older oaked styles can last even longer under these conditions. By storing your wine on its side, you help the cork stay moist, preventing it from drying out and allowing oxygen to spoil the wine.

After opening, a bottle of Chardonnay can last 3-5 days before you begin to notice its flavours and aromas change. An oaked style may last up to a week. Reseal the bottle tightly to help minimise oxygen exposure and store it upright in the fridge.

What is the best food pairing for Chardonnay?

Try these delicious combinations with Chardonnay wine to bring out the best in your meals.

Roast chicken - The full-bodied, creamy character of an oaked Chardonnay pairs perfectly with the richness of roasted chicken. Its acidity also balances out the meat’s richness, creating a balanced mouthful with complementary citrus notes.

Creamy soups - A full-bodied, oaked Chardonnay pairs well with creamy soups, such as mushroom or leek and potato. The wine’s acidity and body stand up to the soup’s intense flavours and rich texture.

Salmon - Grilled salmon is delicious when paired with a creamy, oaky-aged Chardonnay, but if serving delicate smoked salmon for brunch, pair with a lighter, unoaked style.

Creamy cheeses - Oaked Chardonnay has high acidity and a creamy texture, which pairs wonderfully with the creamy, slightly earthy notes of soft cheeses. Brie and Camembert are must-serve with this style.

Roast turkey - Just like roast chicken, roast turkey and Chardonnay are a delicious pairing. An oaked Chardonnay with buttery hints adds richness and depth of flavour to the leaner meat.

Vegetable risotto - A glass of Chardonnay can enhance a vegetable risotto packed with green vegetables and herbs.

Apple tarts - A glass of Chardonnay can be a treat with dessert or when you need to satisfy your sweet tooth. Apple tarts are complemented by Chardonnay’s green apple and pear notes, but choose a lighter unoaked style that will refresh you after every mouthful rather than an oaked style, which could overpower the dessert.