CHARDONNAY
The World’s Most Versatile White Wine
Chardonnay is a global favorite—admired for its range, from lean and mineral to rich and creamy. It’s equally at home in cool-climate Burgundy and sun-drenched California, and can be crisp, oaky, buttery, or steely depending on where and how it’s made. Few grapes adapt so elegantly to both terroir and winemaking style.
Key Characteristics
Chardonnay’s profile shifts dramatically with climate and technique. It can be bright and citrus-driven, or textured with oak, creaminess, and spice.
Style
Still, white (occasionally sparkling)
Body
Medium to full
Acidity
Medium to high
Primary Grapes
Chardonnay
Typical Flavors
Green apple, lemon, pear, pineapple, vanilla, hazelnut, toast, butter
Origin & History
Chardonnay originated in Burgundy, France, where it still produces some of the world’s most revered whites—from Chablis to Meursault. It spread globally in the 20th century and became the go-to white in regions like California, Australia, and South Africa. Its appeal lies in its chameleon-like nature—shaped more by place and winemaking than by grape character alone.
How It’s Made
Chardonnay can be vinified in stainless steel (for freshness) or fermented and aged in oak barrels for texture and spice. Some versions undergo malolactic fermentation, which softens acidity and adds a buttery note. Aging on lees (spent yeast) contributes creaminess and roundness.
Notable Regions
Chardonnay is grown in nearly every wine-producing country, but these regions stand out for their distinct styles.
France
Burgundy - Chablis, Côte de Beaune
From crisp and mineral (Chablis) to rich and nutty (Meursault, Puligny-Montrachet)
United States
California - Sonoma, Napa, Santa Barbara
Ripe and fruit-forward, often with oak, butter, and spice
Australia
Margaret River & Yarra Valley
Balanced, elegant styles with citrus and subtle oak
South Africa
Western Cape
Fresh, tropical expressions with lively acidity and minerality
Food Pairings
Chardonnay’s flexibility makes it a pairing powerhouse—from delicate seafood to buttery pastas and roasted chicken.
Appetizers
Crab cakes, gougères, grilled artichokes
Seafood
Lobster with butter, halibut, seared scallops
Cheeses
Brie, Gruyère, aged Manchego
Vegetarian
Butternut squash risotto, corn chowder, mushroom tart
How to Serve It
Glassware
White wine glass, or Burgundy glass (for oaked versions)
Temperature
45–55°F (7–13°C), cooler for unoaked, warmer for aged or oaked styles
Storage
Store upright in a cool, dark place; some versions are age-worthy, especially from Burgundy
Fun Fact
Chardonnay is one of the three primary grapes used in Champagne; adding body and elegance, especially in Blanc de Blancs styles.
Recommended Producers
These houses exemplify the diversity and craftsmanship of Chardonnay, from the storied vineyards of Burgundy to the sunlit slopes of California.
Bouchard Père & Fils
A historic Burgundy estate crafting age-worthy, grand cru whites like the refined Chevalier-Montrachet La Cabotte.
Louis Latour
A benchmark producer known for expressive, terroir-driven Chardonnays from classic villages like Chassagne-Montrachet.
Ridge Vineyards
A California icon blending richness and restraint in Chardonnays that reflect the cool climate of the Santa Cruz Mountains.
Annabella
A value-driven Napa label producing approachable, fruit-forward Chardonnay with creamy texture and broad appeal.
Recommended Pours
Bouchard - Chevalier Montrachet La Cabotte 2017 — A grand and precise white Burgundy with layered citrus, flint, and elegant oak, built for graceful aging.
Louis Latour - Chassagne-Montrachet 2023 — A refined and expressive Chardonnay with ripe orchard fruit, hazelnut, and a silky, mineral-driven finish.
Ridge - Chardonnay Estate 2018 — A rich yet balanced California Chardonnay with golden apple, toast, and a firm streak of acidity from Monte Bello’s cool slopes.
Annabella - Chardonnay 2021 — A smooth and fruit-forward Chardonnay with notes of ripe pear, vanilla, and a creamy, toasty finish.