Pronounced
(shahr-duh-NAY) |
Appearance
Straw yellow to yellow-gold |
Body
Style
Medium to full-bodied |
Flavors
Apples, pears, lemons, oranges, grapefruit, peaches, melons, tropical fruit, pineapples, figs, spice, vanilla, butter, butterscotch, buttered toast, custard, honey and hazelnut |
Major
Source
Argentina; Australia; California; Chile; France (Burgundy and Champagne regions); Italy; New York; New Zealand; Oregon; South Africa; Texas; Virginia and Washington state |
Food
Matches
Brie
Camembert
Chicken
Delicate Fish
Fully-Flavored Fish (Salmon, Tuna)
Lobster
Pasta - White Sauce
Pork
Shellfish
Turkey
Veal
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Buy Chardonnay at:
Wine.com
Chardonnay Information
Known as the king of white wines, Chardonnay makes excellent, rich and complex white wines. In the Burgundy district of France, it is used for some of the greatest wines created including Montrachet, Meursault and Pouilly-Fuissé. In Champagne it is used for Blanc de Blancs and Rosé. Australia produces a large amount of Chardonnay. The grape grows well in many of the great regions of California including Napa, Sonoma and the Central Coast. The flavors are often crafted by winemakers who add complexity by using various methods including barrel fermentation and malolactic fermentation (a process that converts malic acid to lactic acid resulting in a creamy texture with vanilla notes). Most American and Australian Chardonnays are very well oaked.
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