Meet Chardonnay
pronounced : Shar-duh-nay
“The most versatile white grape on Earth.”
Chardonnay is a green-skinned grape that originated in Burgundy, France — and today, it’s grown in nearly every wine-producing country.
It’s famous for its adaptability: the same grape can produce wines that taste crisp and mineral, or lush and buttery, depending on where and how it’s made.
Fun fact: Chardonnay is a natural cross between Pinot Noir and Gouais Blanc, two ancient French grape varieties.
Where It Grows
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Burgundy (Chablis, Côte de Beaune) Cool to moderate Elegant, mineral, citrusy
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Champagne Cool Crisp, delicate, used in sparkling wines
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California (Napa, Sonoma)Warm Full-bodied, tropical, oaked
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Margaret River / Yarra Valley Moderate Balanced, stone fruit, subtle oak
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Marlborough Cool Bright acidity, apple, lemon
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Casablanca Valley Cool coastal Fresh, fruity, unoaked
The Winemaker’s Touch
Chardonnay is often called a “winemaker’s grape” because it absorbs the influence of technique.
Oak Aging
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Adds flavors of vanilla, toast, and spice
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Creates a softer and, full-bodied texture
Malolactic Fermentation (MLF)
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Converts tart malic acid → smooth lactic acid
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Produces that famous “buttery” flavor
Lees Aging
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Leaving the wine on dead yeast cells (“lees”) adds bread-like, nutty, or brioche notes
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Enhances mouthfeel and depth
Alternative Style: Unoaked Chardonnay
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Aged in stainless steel
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Crisp, pure fruit flavors — think green apple, pear, lemon
Food Pairings
Lobster with Butter Sauce → Rich, oaked Chardonnay
Roast Chicken or Turkey → Classic Burgundy-style Chardonnay
Scallops, Crab, or Shrimp → Unoaked or lightly oaked Chardonnay
Creamy Pasta / Risotto → Buttery Chardonnay with MLF
Brie, Camembert, Gruyère → All styles shine here
Oysters or Sushi → Crisp Chablis or unoaked Chardonnay