Chardonnay one of the most popular wine grapes in the world. Nearly everyone who has had a white wine will know this grape, although they may have some polarized views about it. Love it? Hate it? Can't decide?
Did you know that Chardonnay is one of the most versatile grapes there is and can be made into many different styles of wine?
Different climates play a significant role in the inherent characteristics of the grape, determining if the wine will fall more into the citrus and sour fruit category or lean towards tropical fruit flavors.
Cooler wine regions such as Chablis in France (yes, Chablis is Chardonnay and one of my absolute favorite styles) as well as Champagne (one of the 3* grapes that can comprise the Champagne blend with Pinot Noir and Pinot Meunier) have traditionally had a harder time ripening the grapes to full maturity and thus produce fruit with higher acidity and the more sour flavors of lemon and green apple. Warmer regions such as those in California, Chile, South Africa, Argentina and Piedmont express riper, sweeter fruit flavors just like table grapes that are more ripe compared to the smaller sour ones that are not fully mature. The wines made from these grapes tend towards tropical fruits.
Additionally, winemaking techniques such a barrel aging, prolonged yeast contact (lees aging), and malolactic fermentation can add complexity with softer, creamier flavors of butter, toast, nuts and vanilla.
Barrel aged &/or fermented wine typically refers to oak barrels of varying styles (French vs American, new vs used/neutral, light toast vs heavy toast) that can add flavors of vanilla, coconut, cloves or toast compared with those aged &/or fermented in neutral vessels such as stainless steel or clay/ cement. Wines aged "on the lees" such as Champagne present with a yeasty character such as bread dough which is not surprising given that "lees" are just the dead yeast cells that have died after completing the fermentation of grape sugars into our beloved alcohol. This also provides a creaminess in the mouth that can balance out some of the astringency from the higher acidity found in the grape in general.
Now onto the most divisive winemaking technique for this grape: MALOLACTIC FERMENTATION. MLF for short, is a bacterial process that converts the more harsh, sour acids (malic acid) of citrus, apple and pineapple into the softer acids (lactic acid) found in butter, cream and cheese. There we have it, the infamous buttery Chardonnay!!
There can be a multitude of combinations of the above in order for a winery to achieve their own style and the various techniques can be employed with a light or a heavy hand which will also influence the flavor profile of the wine.
Which style do you prefer? I, myself, LOVE Chablis and Champagne but also enjoy the Harney Lane Home Ranch Chardonnay. My favorite this week is the Brezza Chardonnay from Piedmont. Ask me next week and I may have another favorite as I continue on my grape explorations.
Cheers!!! I hope you will try a Chardonnay today!
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