Chardonnay is the most popular white wine in California.
In France, the great white Burgundies are made with the Chardonnay grape.
The Chardonnay grape is one of the primary grapes used in the production of Champagne.
Chardonnay is a medium to heavy bodied wine with fruit flavors of apples and pears. Vanilla and buttery flavors are imparted during the winemaking process. Chardonnay often has a creamy feel in the mouth. Other fruit flavors that may be present are peach, pineapple, floral, and lime.
Chardonnay matches well with grilled chicken, salmon, shellfish, halibut, and pastas served with a cream sauce such as Fettuccini Alfredo. Fresh cracked crab with Chardonnay is a terrific match.
The vanilla flavors in Chardonnay are the result of aging in oak barrels. The buttery favors of Chardonnay are the result of a secondary fermentation known as malolactic fermentation.
Some winemakers choose to avoid or limit malolactic fermentation in order to make the chardonnay a bit softer and fruitier. This seems to be more the norm these days, as winemakers choose to make a food friendly Chardonnay. Chateau Montelena is an example of a winery that does not allow malolactic fermentation to occur. Their Chardonnay is aged in French oak barrels for 6 to 8 months.
A few winemakers may choose to make a non-oaky and non-buttery Chardonnay by aging the Chardonnay grapes in stainless steel tanks with no malolactic fermentation. Hendry Winery in Napa bottles a Hendry Ranch Chardonnay made in this manner.
The best Chardonnays come from the cool growing climates such as the Green Valley or the Carneros Region.
The best Chardonnays have a delicate balance of fruit flavors with a soft oak flavors.
Visit these Wine Trails to find great Chardonnay Wine
Joe Becerra has been traveling to wine country and enjoying wine since 1965. He is a retired educator, and now have the time the opportunity to share his wine travel experiences through this Website.
