CHARDONNAY WINE

Chardonnay is a white wine grape used to make some of the world’s most popular white wines. Native to the Burgundy region in France, it’s now grown worldwide from Australia and New Zealand to the US and South America.

Known for its versatility, Chardonnay thrives in both cool and warm climates. In cooler climates such as Chablis, Chardonnay tends to produce wines with crisp acidity and pure, mineral-driven flavours. Chardonnay grown in warmer regions, such as California or Australia, generally produces more full-bodied wines with rich, tropical fruit flavours.

Chardonnay is also the primary grape in many sparkling wines, including Champagne.

Chardonnay hails from the famous Burgundy region of France, where some of the most prestigious wines made from this grape are still made.

However, its versatility and adaptability to different climates mean Chardonnay grapes are grown in vineyards all over the world, from Australia and New Zealand to the US and South America.

In Australia, Chardonnay is grown in several regions due to the country’s diverse climate and geography. Here are some of the key regions where it thrives:

• Margaret River, Western Australia: Known for producing some of Australia’s finest Chardonnays, the wines here often have a rich and complex character.
• Yarra Valley, Victoria: The cooler climate in this region contributes to the more subtle, elegant style of Chardonnay with crisp acidity.
• Adelaide Hills, South Australia: The higher altitude and cooler climate here allow for a slower ripening period, resulting in Chardonnays with rich flavours and balanced acidity.
• Hunter Valley, New South Wales: This region is known for its unique style of Chardonnay, which is typically rich, buttery and full-bodied.
• Tasmania: The island’s cooler climate produces Chardonnays with high acidity and strong fruit flavours.

Chardonnay is a dry white wine. This means it has minimal residual sugar and tends to be less sweet. The flavour of Chardonnay can still vary greatly depending on where it’s grown and how it’s made. The taste ranges from fresh and fruity in cooler climates to rich buttery in warmer regions. In some instances and styles, certain Chardonnays may come off as slightly sweeter due to the ripeness of the grapes or ageing processes.

Chardonnay wines can have various styles and characteristics influenced by climate, soil and winemaking techniques.

Most Chardonnay wines are medium to full-bodied, with quite a high acidity and alcohol content (around 12-14% ABV). Chardonnay is a dry white wine, although occasionally, the grapes are used in blends for sweet dessert wines.

Ageing Chardonnay in oak barrels can greatly influence its style. Unoaked Chardonnays have a fresh, lean citrus profile, while oaked Chardonnays exhibit a ripe and rich quality, especially those made in a ‘Burgundian style’. Winemakers use techniques such as oak barrel ageing, malolactic fermentation and lees stirring to add complexity and buttered toast flavours to the wine.

As Chardonnay wine matures, it develops enticing hazelnut flavours over time, no matter the style.

Chardonnay’s flavour can vary based on the winemaking methods used and where the grapes are grown. In cooler climates, Chardonnay wine can have vibrant citrus and green apple notes. But in warmer areas, where heaps of sunshine help the grapes become super ripe, the wine might have flavours of tropical fruits such as mango and pineapple.

The winemaker’s choice to age the wine in oak barrels can also influence the taste. Unoaked Chardonnay is typically bursting with clean fresh fruit flavours like green apple, lemon and citrus. On the other hand, oaked Chardonnays often have a richer golden colour and can taste like butter, vanilla and caramel.

Here are some examples of famous Chardonnay styles from around the world:

• Chablis: This French region produces dry, lean and elegant Chardonnays with a distinct mineral edge – often compared to oyster shells – and plenty of green apple and lemon flavours.
• Meursault wines: Chardonnays from this slightly warmer French region are a bit riper but still elegant. They often have a buttery toast and hazelnut flavour, balancing the minerality and high acidity.
• California: Napa Valley in the US produces some of the richest Chardonnay styles, with generous tropical flavours and plenty of oak influence.

Here in Australia, you’ll find a wide range of Chardonnays, including:

• Margaret River, Western Australia: This area is known for its bold, buttery, and oaked Chardonnay. While they’ve become more refined, they still pack a punch when it comes to big flavours.
• Yarra Valley, Victoria: Here, the cooler climate results in fresh and elegant Chardonnays, often with crisp acidity and citrus flavours.
• Adelaide Hills, South Australia: The higher altitude and cooler climate provide a slower ripening period, leading to Chardonnays with rich flavours and balanced acidity.
• Hunter Valley, New South Wales: Known for full-bodied Chardonnays with rich and intense flavours.
• Tasmania: The island’s cooler climate delivers Chardonnays with high acidity and strong fruit flavours, often with an elegant, crisp finish.

Chardonnay’s versatility allows it to pair well with a variety of foods. Light, unoaked Chardonnay complements dishes with delicate flavours, such as grilled fish and chicken or summer salads. Its crispness balances creamy sauces and complements seafood, especially shellfish like crab or prawns.

Richer, oaked Chardonnay pairs well with heartier dishes. The buttery notes can stand up to creamy pasta dishes, roast chicken and even pork or veal. Finally, it’s a great choice for spicey dishes or anything incorporating tropical fruit flavours, resonating with its own fruit notes.

Chardonnay is best served chilled, typically at a temperature between 9-13°C. Over-chilling can mute the flavour and aroma, while serving it too warm may make the wine taste overly alcoholic.

If you refrigerate your Chardonnay, take it out about 15-20 minutes before serving to let it warm slightly. Pour into a white wine glass, with a wide brim and narrow bowl to preserve the wine’s temperature and direct its bouquet to your nose.

If you have a richer, oaked Chardonnay, you may want to serve it at the higher end of this temperature range to showcase its complex flavours and aromas.