Chardonnay is a grape variety which was originally
cultivated in two regions of France: Champagne and Burgundy. Nowadays, because
of its wonderful qualities and versatility, Chardonnay is one of the most
widely planted varieties in the world. In Australia is often called white
Pinot.
In 1999 a research made at U.C. at Davis, proved that
Chardonnay is probably a hybrid between an ancient and nearly extinct variety
called Gouais Blanc and a variety
which possibly belongs to the Pinot
group. In fact, because of how Chardonnay was usually planted in France
(together with Pinot Blanc vines) these two varieties have often been attached
to each other.
Chardonnay berries are very fragile, quite small,
thin-skinned and easily attacked by many diseases. For this reason it is
important to gently handle the grapes during harvest to avoid any unpleasant
and unnecessary pre-fermentation.
Chardonnay has strong varietals aromas of pineapple,
banana, white peach and other white and tropical fruit which are usually
present in the wine regardless of its geographical origin. The wine though,
depending on the winemaking techniques used and the region of the world in
which the grapes are grown, can be crisp or buttery, clean or oaky, mineral or
flabby. In fact, many different techniques are used to produce Chardonnay:
barrel fermentation, prevention of malolactic fermentation, lees stirring and
new to old oak ageing. It is very difficult in only a few words to explain what
Chardonnay represents, but surely is one of the most appreciated wines all over
the world.
The wine has an incredible acid/sugar balance and a full
bodied roundness. It is often brilliant, straw yellow in color sometimes with a
green tinge or a golden reflex. It is easy to remember how Chardonnay tastes.
As mentioned earlier, tropical fruit aromas are often present, however it is quite
common to taste apples, pears, lemon, vanilla and white flowers. Sometimes, if
the wine spent part of its life in barrels, it is possible to find both fruit
and oak spice combined harmoniously in both aroma and taste. One of the last
things to mention is that Chardonnay has a very important role in Champagne. It
can be vinified on its own creating a superb and minerally focused Blanc de
Blancs, or it can be blended with Pinot Noir and/or Pinot Meunier to give life
to exceptional Cuvées. You will probably find the cleanest and more mineral
examples of Chardonnay in Chablis and the more extracted, buttery and oaky ones
in Australia, California and South America.
Food and Wine pairings:
All types of seafood (fish and shellfish), white
meats, pasta dishes with vegetable and white sauces.
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