Chardonnay
Chardonnay dominates the white wines of eastern France, where it first appeared in the middle ages: it is a major constituent of champagne, it also produces all Burgundy whites including Chablis. DNA fingerprinting has recently revealed that Chardonnay is the offspring of Pinot Noir which is the red grape of Burgundy and is also used in champagne. Chardonnays adaptability and versatility in both the vineyard and the winery, combined with its ability to produce high quality wine, have resulted in it being planted in just about every wine producing company. In cool climates it produces a leaner, steelier style, with a pronounced acidity (e.g. Chablis). Whilst in warmer vineyards it develops honey and buttery characteristics (e.g. Puligny-Montrachet) and in the warmest vineyards, tropical fruit flavours like pineapple and mango, but at the sacrifice of lower acidity levels. These warmer climate wines are often barrel-fermented and/or aged in oak.
Chardonnay has a great affinity with oak, and is always dry, sometimes in leaner, steelier wines, very dry. It is also one of the best white grapes for ageing, the lean or sparkling styles have high acidity levels which act as a preservative. Oak tannins also act as a preservative in the barrel-fermented and oak aged wines. Aged Chardonnay, particularly those wines that have had oak contact, develop a rich, creamy, nut and fruit palate, backed with an integrated vanilla-oak finish.
Due to the wide range of styles that Chardonnay can produce there is a wine for most occasions. For light delicate seafood dishes try a Chablis style; with roast chicken or pork, a lightly oaked wine is a superb match; whilst the fruit-driven New World examples and top Burgundy’s are great with the richest fish and light meat dishes. Oaky Chardonnays are good with smoked fish and can be made interesting partners for mildly spicy south-east Asian influenced foods.
