CHARDONNAY WINE

Chardonnay is a green-skinned grape variety that produces some of the world's finest white wines, including white Burgundy and Champagne. It's one of the most versatile grapes available to winemakers, allowing for a wide variety of styles—from fresh and citrusy (for example, Chablis) to opulent and creamy (in the case of many California Chardonnays).

Our experts have curated a delicious range of Chardonnay, from delicious classics from some of the world's top spots for the noble grape to fantastic discoveries from off-the-beaten track.

Chardonnay comes from France's famous Burgundy region, where it's used to make some of the world's most sought-after white wines. Thanks to its popularity, Chardonnay is grown significantly in every major winemaking country, including Old World regions like Italy and Spain, as well as New World regions, including in the U.S., New Zealand, Australia, Chile and South Africa. While many believe the finest examples are grown in cool climates (such as Burgundy and Oregon), the grape's remarkable versatility allows the region where it’s grown to shape the wine's character.

Chardonnay varies widely, depending on where it was grown, how it was fermented and what it was aged in.

Typically, Chardonnay is a medium-bodied white wine with moderate to high acidity. They are generally dry, though sweet Chardonnays exist, as do sparkling wines made with Chardonnay (Champagne, most famously). Some Chardonnays, typically those with riper fruit flavors, are aged in oak barrels, to add creamy flavors and texture. Others are aged in steel tanks or cold-fermented to retain crisp, clean fruit characteristics in the wine.

Perhaps no grape variety can differ as much as Chardonnay in the glass. The climate and winemaking techniques can greatly influence the taste of Chardonnay. Refreshing expressions of the grape often offer clean, tart or mineral-driven flavors. On the other end of the spectrum, unctious versions are fuller bodied with riper fruit flavors and rich creamy textures and undertones.

However, there are also vibrant examples that fall somewhere between the two extremes. As a general rule, it can be divided into two categories: "opulent, oak-aged Chardonnay" and "leaner Chardonnay."

Chardonnay that hails from cool climates and is either unoaked or aged in French oak barrels, typically offers notes of:

• Lemon, lime and more citrus fruits
• Green apple and pear * Blossom
• Mango, when grown in warmer climates
• Subtle spice from limited oak aging

Chardonnay that's been aged in oak barrels often offers a riper, creamier flavor profile:

• Peach, red apple and ripe pear
• Pineapple, banana and mango
• Cream or butter * Caramel
• Toast
• Baking spices

The best way to pick a good Chardonnay is find a bottle that matches your preferences (or the prefences of whoever is enjoying a glass) as well as the occasion.

For example, Chardonnays with high acidity (such as Burgundy) are an excellent choice for pairing with food or sipping on a warm day. You can find more similar bottlings from other cool-climate regions such as Oregon's Willamette Valley, Sonoma's Russian River Valley region, Adelaide Hills in Australia and Patagonia in Argentina.

If you prefer a smooth, creamy wine with ripe fruit flavors, it's best to look for Chardonnays that have been aged in oak barrels. You can look at the back of the label for the mention of barrel aging, or look for the rich, creamy flavors you desire.

Leaner, fresher (often unoaked) Chardonnay complements a variety of hearty foods, from cured meats and indulgent cheeses like Brie to creamy dishes like risotto. It’s also an excellent match for mushroom-based dishes, enhancing their flavors beautifully.

Oaked Chardonnay delivers a richer, fuller flavor profile that can pair poorly with excessively salty, sweet, or spicy dishes. Instead, it pairs beautifully with seafood, such as scallops, crab, clams or other shellfish.

For the best aromas and flavor, serve Chardonnay chilled. The perfect serving temperature varies depending on the style of Chardonnay. Refrigerate the wine or place it in an ice bucket about 30 minutes before serving to cool it to 51-55°F, or for a leaner, crisper style of Chardonnay, you can chill it a bit longer to reach approximately 48°F.

Chardonnay is ideally served in a glass with a wide bowl and a narrow rim, enabling the wine to flow easily while concentrating its delightful aromas as they reach your nose.