Chardonnay
Tasting Notes
Chardonnay originated in the Burgundy region of the central eastern part of France. The village of Chardonnay in the Mâconnais area cultivated the grape since the late 1600s. Cistercian and Benedictine Monks played a key role in its early propagation and cultivation. DNA analysis has revealed that Chardonnay is a genetic cross between Pinot Noir and Gouais Blanc. Chardonnay is one of the most widely grown white grapes in the world and famously versatile and dynamic with a wide range of flavours and aromas.
🎯 Overall Character - Chardonnay has a wide range of styles and flavours influenced by the climate, terroir and winemaking techniques. Chardonnay from Cool/Moderate climates will be high in acidity with flavours of green apple, lemon, pear, peach and melon. Chardonnay from warmer climates will have medium acidity with tropical flavours of pineapple, mango and baked apple. Oaked wines will provide spice and toast flavours and aromas and a creamy texture. Unoaked Chardonnay will be more crisp, fruity and minerally.
🍋 On the Nose (Aromatics) - Chardonnay delivers primary citrus aromas of lemon, lime, and grapefruit. It also presents aromas of green apple, pear, white peach and nectarine. Also notes of floral apple blossom, wet stone, flint and chalk. Secondary Aromas (due to winemaking techniques-Malolactic fermentation and lees aging) include butter, cream, yogurt, brioche, hazelnut, and almond dough. Oak aging provides vanilla, baking spice, smoke, cedar and coconut aromas. With age, Chardonnay develops aromas of honey, chamomile, dried apple, dried lemon and nuts.
🍏 On the Palate - Chardonnay is a medium to full body white wine, with medium to high acidity and alcohol levels of 12-15%. Cooler climates will have alcohol level between 12-13% ABV. Warmer climates such as California and Australia will have alcohol levels between 13-15% ABV. Chardonnay produced in cool or moderate climates tends to be higher in acidity and medium body. The flavours in cool and moderate regions will be lemon, green apple, pear, peach and melon. In warm climates the wine has medium acidity, higher in alcohol and delivers tropical flavours of pineapple, mango and baked apple. Oak aging influence adds weight, spice, toast and a creamy texture. Unoaked Chardonnay will be more crisp, fruity and minerally.
🕰️ Aging Profile - Unoaked Chardonnay can age 2-3 years while oaked Chardonnay can age 5-7 years. Though you can age a Chardonnay wine, its best to enjoy it within a few years.
Food Pairing
Chardonnay is the most dynamic wine produced. The styles and characteristics are influenced heavily by the climate where the grape is grown and the winemaking techniques used during and after the fermentation process. Chardonnay wine can be lean and mineral, fruity and vibrant, or rich, creamy and full body. Pairing this wine really depends on the wine’s style and origin.
🥂 1. Unoaked / Cool‑Climate Chardonnay (Chablis, many Burgundy village wines, some Ontario, New Zealand, Chablis‑style California) - This wine is high in acidity with flavours of green apple, lemon, lime and minerality. It is best paired with Oysters, Clams and Mussels . The wine’s acidity + minerality matches the shellfish salinity. Ceviche, Sushi and Sashimi also pairs well along with light salads with citrus vinaigrette, Goat cheese, and grilled vegetables such as zucchini and asparagus.
🧈 2. Oaked / Warm‑Climate Chardonnay (Napa, Sonoma, Margaret River, many California and Australian styles) - This wine is richer and creamier with greater texture that stands up to richer dishes. The wine is medium acidity with aromas and flavours of vanilla, butter, toast, baking spice and ripe orchard fruit. Oaked Chardonnay from warmer climates pairs will with Roast chicken with herbs or lemon, Lobster with butter, Creamy pasta (alfredo or carbonara), Salmon (roasted or lightly smoked) , Brie, Camembert and triple‑cream cheeses.
🍽️ 3. Neutral / Moderately Oaked Chardonnay (Many Burgundy AOC whites, Ontario Chardonnay, restrained California styles) - This wine is typically balanced fruit, slight to moderate oak and medium body. Flavours would include green apple, lemon, lime, grapefruit and peach. Wine with this sytle pairs will with Pork Tenderloin, Mushroom Risotto, Roast Turkey, Crab, and Mild Hard cheeses such as Gruyère,and Cheddar.
Lobster
Roasted Chicken
Sushi
Mushroom Risotto