The Comprehensive Guide to Chardonnay

Few wines can claim to be as versatile as Chardonnay. After all, it grows in nearly every climate, can be made sweet, dry, or sparkling, and has flavors ranging from snappy green apples to wet stones and mango.

From world-renowned Champagne to snappy Chablis or oaky California Chardonnay, if you think Chardonnay is boring, just wait until you read this. 

In this guide, we’ll take a deep dive into Chardonnay, its many growing regions, tasting notes, and of course, plenty of food pairings. 

Be sure to check out our guide on Sancerre or Albariño next! If you are into the bubbly then head over to browse all things Prosecco!

Characteristics of Chardonnay

Chardonnay is a white wine originating in the Burgundy region of France. Surprisingly, it has only recently become the world’s most popular white wines. It wasn’t until the 1960s that it began being cultivated worldwide and grew in popularity. 

Today, winemakers embrace one of the most versatile wines for its adaptability, and ability to take to many different winemaking methods. 

Chardonnay can be made dry, sweet, or sparkling. Its flavor, body, and acidity are all widely impacted based on where it is grown. In addition, it can be made as a single varietal or as a blend, most notably blended with Sémillon in Australia and Chenin Blanc in South Africa.

Chardonnay is high-acid in cool climates and has a more crisp and light mouthfeel. The acidity is tempered in moderate and warm climates, and the body becomes more creamy and smooth.

As mentioned above, winemakers love to experiment with this grape. It takes well to oak aging, stainless steel, and cement. The wines may be put through malolactic fermentation to develop more creamy flavors with depth or be kept cooler to maintain the crisp green fruit flavor. 

Depending on the winemaking method, most Chardonnay can be aged well. In time, racy fruit flavors can unravel to showcase more tropical and honey notes and aromas. 

Chardonnay Tasting Notes

Chardonnay is a white wine made in all sweetness levels, though it’s most often found as a dry wine. It ranges in body and acidity depending on the climate. 

Generally, cool climate Chards – think Oregon or Burgundy – will be high in acid, light in body, and lower in alcohol. These wines from cooler regions are less likely to go through malolactic fermentation and may often be aged in stainless steel, making for wines with sharp flavors of green fruit, lemon, and pear. 

Moderate and warm climate Chardonnay wine – think Australia or California – will be moderate in acidity and approach a fuller body, though body increases with the use of oak aging. Flavors of peach, lemon, melon, mango, and banana are common.

When aged in oak, it develops a fuller profile with flavors of toast, cream, and buttery notes. In addition, oak-aged wines tend to age better and allow more flavor of honey or nuts to develop.

Notable Growing Regions for Chardonnay

One of the most noteworthy aspects of Chardonnay is its ability to acclimate to many different regions, each producing a unique, range of styles. 

France

The birthplace of Chardonnay and, to date, its most prominent and world-class growing region. It’s made in several regions, most notably in Burgundy and Champagne.  

In Burgundy, Chardonnay is virtually the only white grape allowed to make White Burgundy. Wines here are prized for being simple, clean, well-rounded, and rich with acidity, lemon, and bruised apple flavor. 

These wines are often oak-aged, with one notable exception, Chablis. Chablis is always aged in stainless steel, making for a more crisp and clean wine with bright flavors of lemon zest, wet stones, and tart green apple. 

In Champagne, Chardonnay is the only white grape permitted to make – you guessed it – Champagne! This, along with Pinot Noir and Pinot Munier are responsible for making the most infamous sparkling wine in the world. When made entirely with Chardonnay, these wines are referred to as Blanc de Blancs and are known for refreshing with flavors of lemon, brioche, and bruised apple. 

United States

While France may dominate in growing some of the best Chardonnay, the United States is quickly trailing behind. Here, this versatile white wine can be found in numerous styles in cool, moderate, and warm temperatures. The most notable regions are California (Sonoma Coast and Napa Valley), Washington State, and Oregon. 

California is the leading producer in the U.S., where Chardonnay is most popular in Napa and Los Carneros. The climate ranges from moderate to warm, and the wines here can be found oaked and unoaked, though California does have a reputation for making highly oaked Chardonnay. Flavors range from tropical, vanilla, and stonefruit, with cream and butter following aging. 

Washington state is similar in its warm climate, making for wines with stonefruit, citrus zest, and tropical fruit flavors. Oregon is the sole exception, making cool climate Chardonnay usually aged in stainless steel, with flavors of lemon, lime, and ginger.

Argentina

Chardonnay Grapes are Argentina’s leading white grape, especially in its exported wines. It’s found the most success in the Mendoza region, on the foothills of the Andes mountains. The combination of high altitude and dryness of the climate makes for concentrated Chardonnays. 

Expect flavors similar to California Chardonnay, with tropical, stonefruit, and citrus zest. Oak aging is typical and makes for fuller-bodied wines with more creamy and toasted flavor. 

Chile

While the Chardonnay of Chile is not known for its complexity, it produces good examples of simple, clean, and well-rounded Chardonnay. Its most notable regions are Casablanca Valley and San Antonio Valley, where the maritime climate makes for moderate weather.

Here the wine ripens slowly, is typically aged in oak, and goes through malolactic fermentation, making for creamy textures and bready wines. 

Australia

In Australia, Chardonnay is the leading white wine produced. It’s made primarily in South Australia, notably in the Adelaide Hills, Yarra Valley, and Margaret River. 

This warmer climate makes for wines with more ripe stonefruit and tropical flavors. Oak aging is common in Australia, along with blending Chardonnay with Sémillon.