Chardonnay, everyone’s favorite dry white wine. If it isn’t your favorite yet, hopefully this post can change your mind. What I love most about Chardonnay, is that it’s so universal and can really be an anytime wine. Now universal is in no way synonymous with bland or boring. It’s actually quite the opposite. It could be buttery and bold or fruity and crisp. It really depends on how the wine was produced but we will definitely get into that later.
Chardonnay 101
Chardonnay is a medium body and medium acidity white wine. It generally has an ABV or Alcohol by volume percentage of 13-15%.
The Chardonnay grape originally hails from the Burgundy region of France but is now produced in wine making regions all over the globe. This widespread production has certainly contributed to the wines popularity, you can find it just about everywhere. Interesting fact, Chardonnay is the primary grape in sparkling wines like Champagnes. The more you know, huh?
Oaked vs. Unoaked Chardonnay: Labeling Matters
There are two different methods wine makers use to produce Chardonnay. There is the traditional oak barrel technique and the modern method that utilizes stainless steel tanks. Each method creates very different end products. Chardonnay produced in oak barrels will be full bodied and bolder. Expect those added flavors and aromas that you get from oak- aging wines, such as notes of vanilla, cinnamon, or nutmeg. If a chardonnay is described as buttery, it’s an aged oaked chardonnay. These wines should be paired with more of your complex or bolder dishes.
On the other hand, Chardonnay produced in stainless steel tanks, or Unoaked Chardonnays are a bit more bright, fruity, and crisp. These wines are great with seafood and goat cheeses.
How does climate influence Chardonnay?
Check the region for its climate. Warmer climate Chardonnays will produce flavors that are more keen to tropical fruits. Think pineapples, bananas, and melons. These wines also tend to have a lower ABV%.
Cooler climate Chardonnays will give us some of our lighter and softer flavors. You can expect dominant citrus flavors, think of lemons and apples. Cooler climate Chardonnays also tend to have higher ABV%.
What foods to pair with Chardonnay?
In general seafoods, lighter meats, and cream based sauces are your happy spot. It is important to take note of the weight of the particular Chardonnay you are trying to pair your dishes with. Oaked Chardonnay’s are bit bolder and can handle bolder dishes with herbs, heavy creamy sauces, toasted notes, grilled meats, and aged cheeses. Our lighter bodied unoaked Chardonnays pair wonderfully with shellfish and goat cheeses.
Another pairing tip is to look at the color of the food. An helpful over simplification that I use is that Chardonnay’s pair well with lighter or white food items. Think potatoes, apples, heavy creams, chicken, and fish.
Chardonnay is an extremely popular white dry wine that can be purchased anywhere wine is sold. Try a glass today and find out what all the fuss is about. I am sure you won’t be disappointed.
What other wines would you like for me to add to my beginners guide? Leave your suggestions in the comments below!
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