Chardonnay
Chardonnay
Chardonnay is often referred to as the king of white grapes; a traditional grape responsible for producing the white wines of Burgundy and it is known for its noted importance in the production of Champagne.
STYLE: Chardonnay can be bone dry crispy with clean acidity, when unoaked, as seen in Chablis, or full bodied/baked apple and oaky/buttery style as found in barrel fermented versions of the New World, like Sonoma County. Flavors can depend greatly on winemaking techniques. Stainless steel fermentation allows much more focus on acidity and mineral, with hints of lemon, pear and or apple. When allowed to go through malolactic fermentation (MLF), with battonage (lees stirring) and barrel aging; a softer, richer, and toasty style can emerge.
In North America, California produces largest quantity of and most popular style of Chardonnay. The first successful production of commercial wines using Chardonnay started early1940s. In 1976 “The Judgment of Paris” crowned Chateau Montelena victorious in a field of French wines and rocketed California Chardonnay to popularity in America.
ORIGIN: The origin of Chardonnay appears to come from Croatia (yes them again) with a seemingly extinct varietal called Gouais Blanc (although once I post this – someone may tell me of a producer still making it). The Romans then planted a cross-version of Gouais and a Pinot varietal in a “Jardin” (garden) and it adopted the name “Chardonnay” … perhaps the Jardin was in the town of Chardonnay (which is in the Macon)?
Chardonnay is also planted in Austria, Australia, Argentina, Chile, Hungry, Italy, Israel, Lebanon, New Zealand, Oregon, and South Africa.
AKA Aubaine, Beaunois, Gamay Blanc, Melon Blanc
