Chardonnay - the most noble grape

(pronounced SHAR-doe-nay)

Chardonnay grapes are grown all over the world and it is the world's most popular white wine grape, with over 300,000 acres planted, 100,000 in California alone.

It’s homeland is the Burgundy region of France, where it produces sublime, complex table wines

It is the base for Champagne and many of the world’s best sparkling wines.

Chardonnay Wine , like Pinot Noir, is a noble grape -- meaning that it is never blended with other grape varieties. It stands on its own brilliantly -- and comes complete with complexity, intensity, color, and an unmistakable varietal characteristic.

Chardonnay comprising over 40% of all white varieties crushed in the California in 2000 is by far the most widely planted grape crop in that state. It dominates not only California’s cooler, coastal, quality wine regions, but also its hot, dry, bulk-producing areas.

Chardonnay is also grown in more northerly parts of North America such as Oregon, Washington and more recently, British Columbia and even in the colder areas of the midwest, such as NY (Finger Lakes, Niagara and Long Island) - here it tends to be produced in a leaner, crisper style. This style has become increasingly fashionable moving from the heavy oaked California versions to the fresher versions in New York State Chardonnays. This grape likes the cooler climates (warm days/cool nights).

Chardonnay takes oak well, and many higher priced Chardonnays are typically fermented and/or aged in oak barrels. When Chardonnay is aged in oak barrels, it may pick up vanilla overtones in its aromas and flavor.

Chardonnay ages well in the bottle, though it will not age as long as many red wines.

Some Chardonnay wines are said to display a "rich, buttery, taste" - this typically comes from the wine makers putting the grapes through "malolactic fermentation" which reduces crispness and out the buttery flavor. It is said to shorten the life of the wine as far as aging is concerned.

Chardonnay, also known as "Chard" by those who love it, is most commonly "oaked". These wines often smell or taste smoky, spicy, or are said to have a vanilla-like flavor...some even describe it as a butterscotch-like flavor.

FRENCH CHARDONNAY -
Le Montrachet Chardonnay -Wines from Montrachet are composed entirely of Chardonnay grapes but, like most French wines, are referred to by their place of origin rather than by variety. Wines from Le Montrachet are long-lived, and develop an intense, honeyed flavor that can be buttery, nutty, and massive in the mouth -- so intense it might taste sweet, until the finish hits you with a wallop of bright, clean, acid that proves that the wine is dry. This is said to be Chardonnay at its best.

Wines made in this area of Burgundy tend to use new French oak barrles to age their wine - further to the West, in Chablis, the wine is made more commonly without oak, and exhibits a wonderful minerality.

Chardonnay wines have fruity aromas and flavors that range from apple to tropical fruits. Some are described as having an earthy or mineral aroma.

These wines are medium to high acidity and in general, Chardonnay is said to be rich and full-bodied.

Chardonnay is served chilled and matches very well with chicken and with dishes that are served with a lot of butter or a cream sauce. Most Chardonnays lack the acid to match as well with seafood.