FACTS

Probably the most well-known and well travelled white grape in the world. Chardonnay as a grape is fairly neutral, however it can clearly express a sense of place (terroir), and due to its malleability can be shaped by the winemaker into any style that he/she wishes. Without oak, chardonnay generally produces a soft wine, often with stone fruit flavours of peach and apricot. When aged in oak, Chardonnay takes on a much more golden colour and richer texture . It often acquires aromas and flavours of vanilla, caramel, smoke, spices, nuts, butter etc.

Its heartland is in Burgundy where it varies in style from the dry, steely un-oaked wines of Chablis to the minerally, creamy and buttery oaked wines of the Cote d'Or. It is also one of the three grape varieties permitted in the production of Champagne, where it adds a degree of finesse to the blend.

Widely planted throughout the New World in a variety of styles, prices and quality levels from un-oaked or oak-chipped commercial, big-branded wines to sophisticated oaked offerings most notably from quality producers in Australia and California.

Key regions:
Burgundy, France
New World:
Australia
New Zealand
North America
South America
South Africa

Matching with food
Unoaked Chardonnay – Serve with oysters and other shellfish, light fish, smoked salmon, light meats and salads.
Oaked Chardonnay – richer fish dishes, lobster, scallops, salmon especially if in butter or cream sauces. Light meats – chicken, pork.


"Well I never" fact:
Chardonnay is the only white grape permitted in Champagne. Pinot Noir and Pinot Meunier being the other grape varieties, which are red.