By Robert Giles

Chardonnay is one of the first white wines many people are introduced to – for better or for worse. For a long time I didn’t think I enjoyed chardonnay, simply because I had not found the right style. This grape shows very differently based on the climate in which it is grown and the winemaker has several options to affect the final outcome as well.

Burgundy, South Africa and California are all large producers of chardonnay; although it is grown throughout much of the winemaking world. The final wine can range from light to full bodied and crisp to buttery.

Here, as we continue our Getting To Know series, we will look at all the different possibilities with a few examples to take a more confident step into these wines.

There are two main choices that a winemaker will face when making a chardonnay. The first comes during the fermentation process and is called malolactic fermentation. This process allows for the malic acid present in the wine to be converted into lactic acid. With light malolactic fermentation you will notice a lightly creamy or cheese note in the flavor profile of the wine. On the farthest end of fermentation, a wine will become buttery and feel more full-bodied. Labels often describe these wines as rich and full even if they do not say buttery directly.

The second choice comes during the maturation process and whether to store the wine in oak barrels or in a non-reactive vessel. The use of oak will reduce the acidity levels in the wine while adding hints of vanilla or baking spices. These wines are often described as having ripe, rich fruit flavors. Stainless steel or concrete vessels will maintain the acidity of the wine and the fresh fruit flavors present. Labels for these wines generally use descriptors such as crisp, fresh, or bright for their fruit flavors.

Burgundy is a great starting point for chardonnay as the process to make it is both firmly rooted in tradition and highly governed. Chablis is a region famous for its chardonnay. This is due, in large part, to the cooler climate that prevails there. This region is known for chardonnay with a high acidity and flavors of apple, lemon, and a mineral finish. They prefer to use no oak in their aging process to let these bright flavors shine through as evident in Chartron et Trebuchet Chablis.

The warmer region around Pouilly-Fuisse produces wines with more stone fruit and tropical fruit flavors such as peach, nectarine and passion fruit. Wines of this region will use oak in the aging process but lean towards blending of oaked and unoaked wine. Albert Bichot Pouilly-Fuisse is a solid example of a blended chardonnay that accentuates the hints of tropical fruits and peach with subtle layers of baking spices.

South Africa is one of the newer wine regions you’ll find represented on our shelves. As their winemaking has grown and the availability for exporting has increased, the wines are rising in popularity. Though known mostly for rich red wines, white wine is becoming surprisingly popular from this region.

The area is decidedly warmer than France, but the coastal regions enjoy sea breezes that help maintain cooler weather for the growth of chardonnay. The warm weather can lead to a tendency in their wines to show ripe fruit flavors of peach and pineapple combined with a high acidity.

Rustenberg Chardonnay is a great place to start as it leans into the tropical fruit flavors with notes of apricot, orange, coconut and spice with its carefully watched oaking process. If you find that you prefer the brighter flavors of unoaked chardonnay then Rustenberg Unwooded Chardonnay will excite you with its bright citrus and crisp finish.

In California, you see a large variety in winemaking styles. Here, there are many examples of malolactic fermentation and strong barrel aging. Rombauer is perhaps one of the most well-known of this style but you can find it to lesser degrees in Ferrari Carano Reserve Chardonnay. Rich notes of baked apple, peach and cinnamon combine with light notes of cream and vanilla to give a fantastic and robust wine. Other producers, such as Alexander Valley Vineyards Chardonnay, enjoy blending their wines without the creamy notes. This blend of 70% stainless steel with 30% oaked chardonnay produces a wine filled with bright notes of apple, pear and vanilla with a body and mouth feel that is rounded out by the light oak aging.

As you can see, there are a wide range of styles and flavors within chardonnay that implores you to be adventurous. Whether you have never tried it or swear that you don’t like it, I invite you to take another step into the world of chardonnay and you just may find a new favorite.

If you are still unsure of where to start you can always ask one of our wine specialists to help guide you towards a new adventure. We will always be excited to help you celebrate chardonnay. Cheers!