Chardonnay originated in the Burgundy wine region of France. Today, it has become one of the most popular white wines throughout the world and is grown in almost every wine producing region. This is partly because Chardonnay is easy to cultivate, adaptable to many different environmental conditions, and ripens relatively early. This makes it a great ‘starter grape’ for countries who wish to break into the wine production industry.
Chardonnay itself is a fairly neutral grape, with a light tart flavor sometimes compared to green apples. But in most wine regions outside of France, and almost always in the US and Australia, Chardonnay is fermented and aged in oak barrels. This makes makes a richer, creamier wine with flavors such as vanilla, butter, butterscotch, custard. Much of this flavor actually comes from the oak. Classic Chardonnays are very dry, with little to no residual sugar.
Many Chardonnays, especially in California, undergo a secondary fermentation process during production called malolactic fermentation. This is a common step in red wine production, but less common for white wines. During this process, the malic acid in the wine is converted to a softer tasting lactic acid. This can significantly alter the taste of a Chardonnay. Malic acid has a tart taste, similar to green apples. But malic acid has a richer, more buttery taste and leaves with a wine with a softer, fuller mouth feel. In fact – the resulting buttery flavor is often considered the hallmark of a California Chardonnay.
However, as is often the case in wine, not all winemakers agree. There are some who consider the heavily oaked, buttery California Chardonnays to be unsophisticated. And so it is becoming increasing common to find lighter style Chardonnays which intend to showcase the natural flavors of the grape a bit more. These are lighter in body, more acidic and slightly tart tasting wines. Some are even made without the influence of oak at all – and are typically labeled as “unoaked Chardonnay.”
Fun Fact – Chardonnay is also the primary grape used to produce Champagne. Many use the term champagne to refer to any sparkling wine, but true champagne comes only from the Champagne region of France where there are strict rules governing the cultivation and wine making process. Only winemakers who follow the guidelines are permitted to use the designation Champagne on their wines.