Chardonnay

Type: White

Origin: Burgundy, France

Body: Medium - Full

Tannins: N/A

Acidity: Medium - High

Food Pairings

Meat/Fish

Lobster with Butter

Roast Chicken

Grilled Salmon

Scallops

Halibut with Cream Sauce

Cheese

Brie

Gruyère

Aged Cheddar

Comté

Other

Mushroom Risotto

Buttery Pasta Dishes

Corn Chowder

Truffle Mac & Cheese

About Chardonnay

Chardonnay is the most widely planted white grape in the world, known for its chameleon-like ability to reflect its terroir and winemaking. From the steely, mineral whites of Chablis to the opulent, oak-aged wines of Napa, Chardonnay’s style ranges from crisp and linear to rich and creamy.

Originating in Burgundy, Chardonnay is the foundation of the region’s finest white wines and is one of the key grapes in Champagne. Its neutral flavor profile allows it to be easily shaped by fermentation vessels (steel or oak), malolactic fermentation, and lees aging.

Because of its global adaptability, Chardonnay has found a home in nearly every wine-producing region on Earth.

Winemaking

Chardonnay is one of the most winemaker-driven grapes. In cool climates, it’s often fermented in stainless steel to emphasize minerality and acidity, like in Chablis. In warmer regions, it may be aged in new oak to develop flavors of vanilla, butter, and spice. Many Chardonnays undergo malolactic fermentation, which softens the acidity and creates creamy, buttery textures. Lees aging adds body and yeasty complexity. Chardonnay is also a core grape in Champagne, where it contributes elegance and longevity to sparkling wines.

Key Growing Regions

Chablis (France)

High-acid, mineral-driven styles with no or minimal oak—pure expression of terroir.

Côte de Beaune (Burgundy, France)

Rich, layered Chardonnays from villages like Meursault, Puligny-Montrachet, and Chassagne-Montrachet.

California (Napa, Sonoma, Central Coast)

Varies from buttery, oak-heavy styles to crisp, unoaked versions—especially in cooler AVAs.

Australia (Yarra Valley, Margaret River)

Modern styles are more restrained, with fresh fruit, mineral notes, and light oak.

New Zealand (Hawke’s Bay, Marlborough)

Clean, vibrant Chardonnays with citrus and stone fruit, often unoaked or lightly oaked.

Fun Facts

1

Chardonnay is a natural cross between Pinot Noir and Gouais Blanc.

2

It’s one of the three main grapes used in Champagne, alongside Pinot Noir and Pinot Meunier.

3

The “Anything But Chardonnay (ABC)” movement of the 1990s was a backlash against overly oaky styles.

4

Chablis wines are 100% Chardonnay, though they rarely list the grape on the label.

5

Despite its global spread, the best Chardonnay still commands top prices in Burgundy’s Grand Cru vineyards.

Chardonnay

Quick Facts

Appearance

Body

Acidity

Alcohol

Aging