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Chardonnay is, by far, the most popular white wine grape in the world. It is grown all over France, and is one of the grapes used to make Champagne. This white wine is made the world over, and each area influences the flavor substantially. In fact, Chardonnay is such a malleable grape that not only the region it is grown in affects it… the wine maker can place his own signature on it as well. The Chardonnay you taste from the Chablis region of France will taste differently than that grown in the Champagne region. Likewise, one grown in the Napa valley of California will vary from one grown in Washington State. DNA research has told us that the Chardonnay grape is the product of an ancient cross made between a Pinot vine and an almost extinct one known as gouais blanc. Even though this white grape is grown all over the world, it is not an easy grape to grow. The vines and grapes are susceptible to many different ailments. The berries are small and thin-skinned. They are fragile and oxidize easily. While this makes Chardonnay easy to place an individual signature on, it also makes it a little more complicated to handle between harvesting and bottling. This variety also mutates easily, so you may not always get what you expect.

California has adopted the Chardonnay as a signature wine. California Chardonnays are known for their creamy, buttery textures with heavy oak influences. The growers are choosing specific Chardonnay clones to fit different microclimates and vineyards.

While it is hard to pin down the great variety of flavors available in Chardonnay wine due to so many factors that can influence them, they do have some elements in common. There are definite fruit flavors in this white grape that may include apple, pear, peach, apricot, lemon, lime, orange, tangerine, banana, guava, kiwi, pineapple, and mango. Floral notes may include hawthorn and acacia, depending on where the grapes were grown. From the environment, the wine may develop flint, mineral or mint flavors. The processing chosen will also change some of the bouquets and flavors. If a malolactic process has been used, some of the green apple flavors will become creamy or buttery, perhaps with a hint of hazelnut. This process changes the acids in the wine. If the wine is then aged in light oak barrels, it may take on some sweet woodiness, with a hint of vanilla or coconut. In heavy oak, you are more likely to experience an oakiness, or a hint of smoke, yeast, toast or lees.

Chardonnay is perfect to accompany simple seafood and poultry dishes. Some of these signature wines can also hold up against richer foods. This is not a sweet wine; it is dry, so choose accordingly.

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