Chardonnay is arguably the most famous white grape variety in the world. Originally from Burgundy in northern France, it has been cultivated there for centuries. Today, however, it’s grown widely across the globe, thanks to its remarkable ability to adapt and produce exceptional wines in a range of climates and soil types.

Aromatic profile

Chardonnay’s character can vary significantly depending on climate, soil, and winemaking techniques. Typical notes include citrus (lemon, grapefruit), apple, and pear. In warmer climates, tropical notes such as mango and pineapple may emerge. Oak-aged Chardonnays often exhibit nuances of vanilla, toast, and a creamy texture.

Terroir and climate

Chardonnay’s adaptability to different environments is extraordinary. In cooler climates, such as Chablis in Burgundy, the wines tend to be higher in acidity, fresher, with green fruit notes and a distinctive minerality imparted by Chablis’s unique soils.

In warmer regions like Australia and California, Chardonnay typically expresses riper fruit characteristics and a richer, fuller-bodied taste.

Styles of Chardonnay

This grape’s broad stylistic range means it appeals to a wide variety of palates. Unoaked or “naked” Chardonnays are crisp, with bright acidity and flavors of fresh citrus and apple. Oak-aged examples offer a fuller, creamier or even oily texture. Sparkling wines must also be mentioned, as Chardonnay is a key component in some of the world’s most prestigious sparkling wine regions. For example, Blanc de Blancs Champagne is typically made exclusively from Chardonnay.

Food pairing

Chardonnay is one of the most food-friendly white wines. Blanc de Blancs sparkling wines and fresher, unoaked styles work beautifully as aperitifs and alongside a wide range of appetizers. Since Chardonnay is not particularly aromatic, it rarely clashes with food – a contrast to more pungent white varieties.

With oak-aged Chardonnay, consider richer, warmer dishes that call for a fuller wine to match. Creamy or cheesy pasta dishes, poultry and light meats, as well as richer fish dishes, are all classic pairings that complement the wine’s depth and texture.