Pronounced: Shar-don-ay
Believed to be named after the village of Chardonnay in the region of Macon, this ‘king of the white grapes’ also goes under the names Aubaine, Beaunois and Melon Blanc. Chardonnay is most famous for the wines it produces in its historic home of Burgundy; these wines have texture, finesse, structure and ageability rather than the ‘drink now’ upfront fruit flavours that might be found in wines made from the same grape around the world.
Popular Perception
Chardonnay has been called ‘the Coca-Cola of the wine world’ due to its wide global planting and popular consumption. This has caused a backlash amongst some wine lovers who claim themselves interested in ABC (Anything but Chardonnay). It has been documented that some even go so far as to view Chardonnay as the ‘…ruthless coloniser and destroyer of the world’s vineyards and the world’s palates”.
Styles and Characteristics
A large part of the attraction of Chardonnay for wine-makers and drinkers is its versatility. In the US, Chardonnay wines are often made using what’s known as Malolactic Fermentation in order to convert the harsh Malic acid (think green apples) into more creamy Lactic Acid (think milk). When aged in oak, Chardonnay can produce wines with a smokey, vanilla or caramel and butter aroma. Without oak, Chardonnay can produce wines which are soft and fruity.
In the warmth of the southern hemisphere, aromas range from soft stone-fruit like peaches and pears through to ripe, tropical fruit like banana, pineapple, guava and mango. In the cooler climate of the Northern hemisphere, flavours range from delicately citrusy, minerally and steely wines of Chablis region of France, to the lush, ripe, butter and ‘fleshy’ quality of the Mersault appellation (Southern Burgundy).
Viticulture and Vinification
Chardonnay’s blank-canvas quality allows its favours to be dramatically affected by the differences in soil, climate and vineyard practices. Chardonnay vines are ‘low-yielding’ and susceptible to many vineyard maladies. The berries are relatively small, thin-skinned and fragile, and are prone to oxidise easily. This makes Chardonnay somewhat more sensitive to winemaking techniques and more difficult to handle from harvest to bottling than most other grapes.
Chardonnay and food matching
Due to the broad spectrum of flavours and styles, there is a Chardonnay to suit almost every occasion. At the leaner end of the scale, a good choice is a simple fish dish with a delicate flavour. In the case of a top Burgundy or tropical fruit laden New World specimen, a rich fish or seafood dish will be a good partner. Oaky Chardonnays are a good choice for difficult-to-match smoked fish, and make a nice accompaniment to garlicky dips and spicy South-East Asian food. |
