Chardonnay

Chardonnay is noted for its incredible versatility and range of flavours. This diversity can be attributed to the range of winemaking techniques and climates it is subjected to.
From crisp, unoaked versions from cool climates to full-bodied, oak-aged versions from more moderate climates and even sparkling Blanc de Blancs, the flavours of Chardonnay can vary significantly while retaining common characteristics.
On the nose, unoaked or ‘Chablis-style’ Chardonnays offer fragrant notes of green apple, pear, and citrus, with some chalky or mineral-like aromas.
Oaked Chardonnays, particularly those in the Burgundian style, often present rich aromas of peach, mango, and lemon, accompanied by notes of vanilla and butter. Due to the influence of oak, malolactic fermentation, and lees stirring, the nuttiness often includes a hint of toasted bread.
On the palate, Chardonnay offers a broad range of experiences depending on its style. Unoaked Chardonnays are typically lean and crisp, with high acidity, often resembling the freshness of a Sauvignon Blanc but with more body.
Oaked Chardonnays are known for their full-body, creamy mouthfeel, moderate acidity, and flavours of butter, vanilla, and baking spices overlaying a stone fruit character. Despite the stylistic differences, both types tend to share a characteristic underlying note of apple or citrus. With age, no matter the style, Chardonnay tends to develop hazelnut aromas. Most wines range from 12-14% alcohol.
The serving temperature for Chardonnay varies depending on the style. Sparkling Chardonnay should be served very chilled at 3-7°C. Leaner styles, like Chablis, should be served cool, around 7°C, while oaked styles should be a bit warmer, around 12°C.
Thanks to the range of styles that Chardonnay can produce, it can pair with almost anything. From shellfish to creamy sauces and even white meats like pork and chicken, Chardonnay is very versatile at the dinner table.
Acidity tends to be high in lean and sparkling styles of Chardonnay, which works well with creamier dishes but also pairs well with seafood. Try oysters, sushi, sautéed fish, pâté, Chicken Piccata, vegetable risotto, or moules frites! The minerality and delicate flavours pair best with light, refined dishes.
Oaked Chardonnays have more body and tend to pair well with richer foods. Try crab cakes, linguini vongole (clams), halibut, or even pork tenderloin with apples. Vegetarians should lean towards rich or starchy vegetables like corn, pumpkin, or squash. Also, mushrooms are a must!