All Hail The Queen
Chardonnay
The most famous vine variety of all. She can evoke a love/hate relationship. Some enjoy her softer, creamier side, while others adore her zest and character. In fact, few grape varieties elicit a knee-jerk reaction like Chardonnay. In many ways, Chardonnay is the "Big Daddy" or “Queen” of white wine grapes and one of the most widely planted in the world. It is a well-known fact that France’s Burgundy region is Chardonnay's spiritual home, famed for their bone dry Chablis or their beautifully wooded Côte D’Or. This week, we’re exploring the basics of Chardonnay. All hail the queen!
The Basics:
Grape Variety: Chardonnay (pronunciation: Chard-on-nay)
Origin: Burgundy, France
Style: Dry white wine
Colour Profile: Medium gold – straw yellow hue
Flavour Profile: Key identifiers include green apple, citrus aromas, wet flint rocks, and vanilla or buttery notes (if wooded)
Key Regions Planted: France, North America, Australia, and New Zealand, Italy, South Africa
The Winemaking:
In general, there are two different styles of Chardonnay wine. This difference comes in depending on how the winemaker chooses to make the wine.
Creamy & Rich:
This is the classic style. If you prefer your Chard to have buttery aromas, then you prefer an oak-aged Chardonnay.
An oak-aged Chardonnay means the wine has spent time in barrels and undergone a process called malolactic fermentation, whereby the tart malic acid in the wine is converted to softer, creamier lactic acid (the same acid found in milk).
Dry & Lean:
This is the modern style. If you prefer your Chard to have fruity, zesty notes, then you prefer an unwooded Chardonnay. This wine is not exposed to wood (or new barrels), and thus does not undergo the process of malolactic fermentation.
The Food Pairing:
Most wine drinkers find Chardonnay flatteringly easy to enjoy, with her broad, exuberant charms, relatively high alcohol and low acidity, and lack of powerful scent. She is also a match made in heaven with most foods. Depending on the style you opt for, the fresher, unwooded versions go perfectly well with light and delicate food such as raw and lightly cooked seafood, chicken or vegetable terrines, and pasta or risotto with spring vegetables.
A wooded Chardonnay has more body and thus can handle food with more texture and cream. Umami-rich (savory) dishes such as grilled seafood, creamy pasta, simple roast chicken, or dishes that include wild mushrooms are ideal.