#4: Chardonnay. The Most Popular White Grape Variety on Earth
Chardonnay is the world’s most popular international white grape variety. Chardonnay is also a chameleon because it expresses itself differently depending on climate, terrain, and skilled manipulation during vinification.
TASTING NOTE
APPEARANCE
Clarity
Clear
Intensity
Pale to medium intensity
Color
Pale lemon to light golden color
Other Observations
n/a
AROMAS ON THE NOSE
Aroma Intensity
Medium intensity of aromas
Aroma Characteristics
Tells
In general: diacetyl, which is the chemical compound associated with butter
Chablis: fresh citrus and high acidity
Côte d’Or: rich, creamy, well integrated, balanced
New World: warm tree and stone fruits, peaches, apricots
California: more pronounced butter (diacetyl) and cream (malolactic fermentation)
Primary Aromas
Citrus: lemon
Tree Fruit: green apple, yellow apple, green pear, pineapple
Fruit character is tart to ripe
Floral: white flowers, apple blossoms, hawthorn, acacia
Secondary Aromas
Butter: from the conversion of malic acid to lactic acid, the byproduct of which is diacetyl
Cream, yeast or dough: accentuated by stirring the spent yeast cells called lees - battonage
Vanilla or toast: from use of oak in fermentation and initial aging
Tertiary Aromas
Hazelnuts, nutmeg, mushrooms, vanilla, dried fruits, marmalade
Aroma Development
Youthful, developing, or fully developed
PALATE & STRUCTURE
Sweetness is bone dry to dry
Acidity is medium to high
Tannin: n/a
Alcohol is medium
Body is medium to medium plus
Mouse: n/a
Flavor intensity is medium
Flavor characteristics usually reflect the nose: including citrus, tree fruit, tropical fruits, orchard flowers, cream, and butter, depending on the style
Finish can be very long for high quality Burgundy
DISTINCTIONS FOR BLIND TASTING
More earth and minerality: France
Chablis: unoaked style - stainless steel tanks only - showcase fresh citrus and tart green apple, quince, starfruit, lime peel, white blossom, chalk, salt, sea spray aromas and flavors with steely minerality and a touch of yogurt; elevated acidity
Côte d’Or: classically oaked style. Creaminess, richness, complexity with peach, mango, lemon, asian pear, hay, cheese rind, with vanilla, butter, butterscotch, and brioche; balance and complexity
More fruit forward, with higher alcohol: US, Australia, Chile
Sonoma Coast: lean minerality, refreshing acidity, fresh apples, pears, and lemons.
Napa Valley: creamier, more full bodied, with ripe stone fruits and tropical fruit aromas and flavors. Noticeably elevated toast and butter aromas.
Yarra Valley (cool climate Australia): green apple and citrus. High minerality and acidity.
Margaret River (warm climate Australia): ripe melon, tropical fruits, and stone fruits. Acidity is still high, but balanced with cream and toast notes from oak maturation.
Chile (Casablanca Valley): warm yellow fruits, grapefruit, tropical fruits like pineapple, white blossoms, but still significant freshness and elevated acidity due to cooler climate.
HISTORY
PARENTS
Gouais Blanc & Pinot
OFFSPRING
n/a
ORIGIN
Burgundy, France
PSEUDONYMS
Chablis: Beaunois
Jura: Melon d'Arbois and Gamay Blanc;
Champagne: Epinette or Pinot Blanc a Cramant
Saône: Rousseau;
Savoie: Petite Saint-Marie
Germany: Weissburgunder or Weisser Clevner
Alto Adige: Gelber Weissburgunder
Austria: Feinburgunder or Morillon
NAME
Means place of thistles
VITICULTURE
GRAPE CHARACTERISTICS
Thin skinned; early budding
Susceptible to gray rot a.k.a. botrytis, and millerandage
Many clones. Most notable are the Dijon clones 75, 76, 78, 95 and 96.
CLIMATE
Versatile in cool and warm climates, though it must be managed by less vigorous root stock, density of plantings and yields, and sound canopy management.
PREFERRED SOILS
Limestone and chalk
LOCATIONS OF PRODUCTION
France: 46k hectares
California: 41k hectares (102,000 acres)
Washington State: 6k acres
Oregon 1k acres
Australia: 28k hectares
Italy: 17k hectares
Chile: 13k hectares
South Africa: 9k hectares
Argentina: 6k hectares
Spain: 6k hectares
New Zealand: 4k hectares
Germany: 1,200 hectares
WINEMAKING
STANDARD TECHNIQUES
Use of malolactic fermentation
Oak aging
Battonage (lees stirring)
All of these add to Chardonnay’s creaminess, richness, aromas, flavors, and stability
BLENDING PARTNERS
Pinot noir, Pinot Meunier, Pinot Blanc, Savagnin, Sémillon
EXCELLENT VINTAGES
In Burgundy: 2022, 2020, 2019, 2018 (legendary), 2016, 2015 (legendary), 2014, 2010, 2009, 2005 (legendary), 2003, 2002, 2000
SERVICE AND FOOD PAIRING
SERVING TEMPERATURE
Cold, 7-13 C (45-55 F)
Do not decant (only if old)
Cellar 5-10 years
GLASSWARE
Aroma collector
FOOD PAIRINGS
Chicken or fish with creamy and rich sauces
White fish, but also grilled salmon
Oysters with mineral-driven wine
Lobster with rich, opulent wine
Cheeses: Brie, Plasir au Chablis, Palet de Borgogne; Délice de Borgogne; Soumaintrain; Abbey de Citeaux; Epoisses
PRODUCERS TO KNOW
Chablis
William Fevre (Les Clos, 1er Fourchaume)
Côte d'Or
Macon
Chile
South Australia:
Napa
Patz & Hall (Hyde Vineyard, Carneros)
Hyde de Villaine (Hyde Vineyards and Aubert de Villaine of DRC)
Sonoma
Littorai (Charles Heintz plot) “Lit-or-eye”
Hirsch Vineyards (Sonoma Coast)
Hanzell (Sonoma Valley)
Central Coast
The Hilt (Vanguard)
CHAPTER TIMESTAMPS
00:00 Introduction
00:52 Appearance
01:01 Aromas
02:34 Palate and Structure
02:56 Distinctions for blind tasting
04:39 History
05:23 Viticulture
06:33 Winemaking
07:21 Service and Food Pairing
08:13 Producers to Know
SOURCES
Guild Somm - https://www.guildsomm.com/
The Oxford Companion to Wine - https://www.jancisrobinson.com/ocw
Vivino - https://www.vivino.com/US-NY/en/
Wikipedia - https://www.wikipedia.org/
Wine Folly - www.winefolly.com; https://winefolly.com/deep-dive/all-about-albarino-wine/
Wine Searcher - https://www.wine-searcher.com/
