The reputation of Chardonnay precedes itself and can be both good and bad. In the 1990s, Chardonnay was known as the overproduced and sometimes overcooked wine. This led to its notorious reputation as a cheap, overly oaky, and even uncool wine. But, winemakers like me know that this dry white wine is not only versatile but, it’s here to stay. In this guide, I’ll go over everything you need to know about this varietal like its origination, where it’s grown, what it tastes like and how it’s produced.
What is Chardonnay?
Chardonnay is a white wine that comes from the green-skinned grape also named Chardonnay. Chardonnay grapes are a cross between Pinot Noir and Gouais Blanc grapes. Following the same name, the first grapes were grown in the small village of Chardonnay in France.
Regardless of its mixed reputation over the years, Chardonnay is one of the world’s most popular white wines. The main reason for this is its widespread presence since the grapes adapt to different conditions, including cool and warm climates. Chardonnay is grown throughout Europe, most notably Italy and Spain. It’s also grown in US wine regions from California, Oregon, and Washington and is actually the largest white variety grown in Washington State.
Texture, Taste & Flavors of Chardonnay
Depending on the wine region and winemaking process, Chardonnay can have a range of flavors. In general, Chardonnay is described as dry, medium- to full-bodied with moderate tannins and acidity. It typically has tropical fruit flavors but the essences of these flavors, no sweetness required.
When aged in oak barrels, Chardonnay has a creamier texture and a buttery taste along with hints of vanilla and spices. If it’s a Chardonnay that’s aged in stainless steel barrels or plastic tanks, it will have a crisper consistency with bright and fruity flavors of green apple and lemon — similar to Pinot Grigio or Sauvignon Blanc. But in both scenerios, you’ll likely have some mango, papaya, lime, or pineapple nuances.
Chardonnay has an alcohol content that is above the US standard for the average glass of wine which is 12% ABV. When produced in warmer climates like California, the ABV will be closer to 15%.
How Chardonnay is Made?
Like all wines, Chardonnay winemaking starts in the vineyard with grape harvesting. Next, the grapes are pressed and fermented. If the wine is interrupted before the fermentation process is complete, there will be more residual sugar, resulting in a sweeter wine. If the fermentation runs its full course, like Chardonnay, the result is lower sugar and a drier wine.
When making Chardonnay, winemakers also determine whether or not to include oak as a part of the equation. If the winemaker is aiming for a crisp and bright wine, they will likely opt for a stainless steel barrel over an oak barrel to age before bottling. This reduces oxygenation, which helps retain the white wine’s fresh characteristics. When a wine producer wants a more full-bodied Chardonnay with that signature buttery taste and those woody, vanilla notes, then the wine will be fermented in oak. Or, it could ferment in stainless steel and then age in oak barrels afterward for both a crisp yet smooth taste, which is what we do. We want you to taste the fruit before the oak, so we age the wine in oak for just enough time to round out the finish, but not enough that it is overpowering.
Cheers,
Natalie