This wine guide dives into one of the more polarizing grapes: Chardonnay. You may have heard someone say ABC – anything but Chardonnay. But Chardonnay has had a resurgence in recent years as new styles have emerged. In reality, Chardonnay is one of the most widely planted white wine varieties in the world. This Chardonnay Wine Guide is going to dive deep into everything you need to know about this famous and sometimes polarizing grape.
Chardonnay wine guide
Despite having a tumultuous history in Australia, Chardonnay is the most widely planted white variety in the country. It accounts for over 42% of all white wine produced in Australia. This is owed to the grape being known for its versatility, making it easy to grow across climates. Although it originated in France, Chardonnay has spread all over the world to regions as diverse as the South of England and New Zealand.
Although the terroir impacts Chardonnay, the methods used by the winemakers are just as important to the flavour. Chardonnay is naturally a blank canvas so lends itself to the winemaker refining the flavours. As a result, Chardonnay can be completely different depending on the region and style. This means that there isn’t a distinct style of Chardonnay that will be the same each time you drink it. You may like one but hate another.
So the next time you are in a wine tasting and someone says they don’t drink Chardonnay, they probably don’t hate all Chardonnay. They just haven’t found the style they like yet. The range of styles being produced is constantly being refined and evolving, so there is a world of Chardonnay just waiting to be discovered!
Origins
Chardonnay likely originated in France’s Burgundy region (the region that brought us Pinot Noir). Much like Pinot Noir, if you are drinking a Burgundy white, you are drinking Chardonnay. Sorry haters of Chardonnay to burst your bubble! The most expensive and coveted Chardonnays still come from Burgundy today, and it is also one of the grapes used as a base for Champagne. The variety then expanded across the world.
Chardonnay arrived in Australia in 1832 and was planted in the Mudgee region, but it didn’t gain popularity until the 1970s thanks to the Hunter Valley. Tyrrell’s have the claim to starting the Chardonnay frenzy where sales boomed in the 80s and 90s.
Chardonnay takes a golden turn
As Chardonnay grew in popularity it created an oversupply in the market of wines that lacked the diversity and complexity that the wines can achieve. The market was inundated with Chardonnay’s that overdid the time in oak which led to deep yellow buttery wines. Producers also used oak chips in production which created rich wines that were seriously overoaked. The gold rush of Chardonnay polarised drinkers and meant that Chardonnay was given a bad name for many years, as most of the wines you could get on the market were buttery. It led to what we still see today where drinkers are ‘ABC: Anything but Chardonnay’.
However, in recent years more winemakers have been experimenting with different and complex Chardonnay wines. Today you’ll find many different Chardonnays on the market that offer a variety of tastes and flavours. As a result, many wine drinkers are starting to revisit this noble grape as wines are more balanced, elegant and fresh.
Chardonnay wine guide: flavour profile
It is difficult to create a flavour profile for Chardonnay because it has one of the widest-ranging tasting and aromatic profiles of any wine. Chardonnay is influenced heavily by the terroir, the ripeness at harvest and methods of aging. It also responds best to winemaker influence out of all white varietals. Interestingly, in France, the winemakers tend to avoid oak in their winemaking of Chardonnay, but new world regions such as America and Australia have introduced this to keep up with demand. Then tastes change and we end up in a pickle!
As a general rule, Chardonnay is relatively dry and medium-bodied. It has crisp notes of pear, guava, lemon-peel and apple. But adding oak to the winemaking process adds new and complex flavours, which can make it confusing to know what you’re going to like. But it is a good thing because it means there is so much variety in one wine type for us wine drinkers to enjoy!
For this Chardonnay Wine Guide, I’m going to split the flavour profiles into two key groups of Chardonnay: oaked and unoaked. But keep in mind within these the terroir can make an impact on flavour as well.
Oaked Chardonnay
Oaked Chardonnays have a bad rap, but you can truly find some beautiful ones out there. You’ll know it is an oaked Chardonnay straight away from the colour. It will be golden and slightly darker than other white wines. This distinct golden colour has been putting people off Chardonnay for years.
Winemakers that add oak to the aging process do so to create heavier, buttery wines. The exposure to the oak changes the wine and gives it vanilla, toasty and cedar characteristics. It also changes the texture of the winemaking is far more complex.
The buttery flavours in Chardonnay also come from the terroir. Generally, wines from warmer regions will be oaked and turned into this style of wine, meaning low acidity. If you choose a wine from a warmer climate that is oaked, expect tropical fruits such as pineapple or mango. Cooler climates will have a leaner wine with green apple and citrus.
So if you like your wines with buttery, vanilla flavours, you should lean towards oaked styles of Chardonnay. This style is making a comeback despite being hated for a few years. I know my partner is one of those who love a good buttery Chardonnay!
Unoaked Chardonnay
Unoaked Chardonnay on the flip side is easy to spot as it has a light and clear complexion. Winemakers use steel barrels to retain the taste of fruit and the characteristic acidity that is subdued in the oaked versions. This is the method favoured in places such as Chablis in France. They are also more favoured in cooler wine regions where the wines are lower in alcohol and lighter-bodied.
The styles of unoaked Chardonnay are refined and distinctive. They celebrate the terroir of the vineyard more than the winemaking with less intervention. Unoaked styles tend to be zippier and fresh, with characteristics more similar to Sauvignon Blanc without the ‘green’ taste.
Unoaked Chardonnay will exhibit a lot more fruit flavours than oaked Chardonnay. Think peach, pear, apple and citrus with sometimes a hint of passionfruit or pineapple. If you are one for fresh and bright wines, the high acidity in unoaked Chardonnay will be your new best friend!
A note on the in-between wines
Some wineries are also producing Chardonnay that sits in between these methods. This creates full-bodied wines with complexity. They use partial barrel fermentation and great restraint from winemakers to make very interesting wines. These are harder to come by but delicious.
Where you’ll find Chardonnay
So now that you’ve learnt more about Chardonnay, you’re ready to give it a go, right? Well lucky for you, this grape variety has a wide availability worldwide. This means you can try several different regions and winemakers and truly taste the difference in the Chardonnay that they produce.
Australia
Being the most produced white wine in Australia, there are plenty of regions to choose from when it comes to Australian Chardonnay. You’ll find it difficult not to stumble across some on a visit to any region.
Cooler climates such as the Yarra Valley, Tasmania, Eden Valley, Mornington Peninsula, Margeret River, the Limestone Coast and Adelaide Hills are great if you are after cleaner finishes on your wine, and less oaked Chardonnay.
If you are after oaked and buttery Chardonnay, look for the warmer regions of Australia such as the Hunter Valley, McLaren Vale and the Barossa Valley. Wines from these regions have riper fruits producing decadent wines with tropical fruit, toast and honey.
New Zealand
If you are after New Zealand Chardonnay, check out the Malborough region for big, bold and fruity wines. These wines tend to be oaked but offer great complexity.
France
For French wines, it is hard to go past Burgundy for Chardonnay. Some of the best Chardonnays in the world make up White Burgundy. You’ll also find Chardonnay in Champagnes, so Chardonnay haters might need to rethink their bubbles!
Other honourable mentions
Being so widely spread across the world, you can truly get Chardonnay from most wine regions. Here are some to look out for:
- Cool climate Chardonnay: Germany, Austria, Northern Italy, Ontario (Canada), Sonoma (America), Casablanca and Leyda Valley (Chile)
- Warm climate Chardonnay: Spain, Southern Italy, California, South Africa
What to look for
When you are looking to buy a Chardonnay, you need to start with the style you want to drink. Think of the following:
- Do I want a wine with a light body and high acidity (cool climate), or full-bodied with rich and bold flavours (warm climate)?
- Do I want a wine with more fruity characteristics (unoaked), or toasty characteristics (oaked)?
- How much do I want to spend? Am I splurging (French Burgundy) or looking for a decently priced bottle to drink now (most other regions)?
What to pair Chardonnay with
Because of the diversity of Chardonnay, it can be paired with so many different dishes. It all depends on the style you prefer. As a general rule though, Chardonnay goes very well with white meats. Think a nice roasted chicken or seafood. But there are so many options when it comes to this wine!
Unoaked, lean Chardonnay
If you are enjoying a Chardonnay that is unoaked or from a cooler climate, it will pair perfectly with seafood. Think oysters, shellfish and fish and chips.
Spicy Asian food also goes so well with this style. They also work quite well with salads and provide palate relief from some sticky textured BBQ meats. It depends on what you’re eating.
Oaked and warmer climate Chardonnays
Oaked Chardonnays, particularly from warmer climates pair so well with some of my favourite things. Think semi-hard medium-aged cheeses and creamy pasta dishes. You’ll also find them a great pair for richer sauces as they need dishes that are rich in protein and sauce. Think dishes that are cooked in butter such as lobster mornay or poached salmon.
Things to consider when serving Chardonnay
Chardonnay is best served chilled. However, it is one of those white wines that shouldn’t be super cold when you serve it. If you want to see what I mean, try opening a bottle of Chardonnay and leaving it out. Take a sip straight out of the fridge, and then again in 20-30 minutes. As it warms up, the flavours completely change as they open up. So if you want the best experience with your Chardonnay, let it warm up for a little before serving.
In Summary: Chardonnay wine guide
So there you have it, my Chardonnay Wine Guide. I hope for those who may not have understood this grape, this guide might give you a bit more of an idea as to why it is so polarised. But despite its past in Australia, Chardonnay has made a comeback. There are now so many styles to choose from, and I think there is something for everyone in this wine. Although you may not want a buttery Chardonnay, the unoaked options provide something fresh and different for your palate. With so many wines out there to try, it would be rude not to! So let’s put an end to this ABC movement once and for all!