shar-doh-nay
Chardonnay is native to the French region of Burgundy where it produces some outstanding premium wines. Burgundy’s appellations of Chablis, Puligny-Montrachet and Meursault make phenomenal Chardonnay. All the same, this wine belongs to the world at large, having adapted itself to countries on every continent.
Tastes like
Since Chardonnay is so widely planted, naturally there’s a number of different palates to look forward to. The originally Burgundian drinks of apple, lemon and peach with hints of minerality while unoaked South African Chardonnay tastes of tropical fruit and oaked Chardonnays have a distinctly buttery texture to compliment the fruit.
Primary Flavours
Lemon
Apple
Peach
On the palate, the Chardonnay shines with exuberant stone fruit, medium body and moderate acidity, finishing clean.
On the palate
The Chardonnay shines with exuberant stone fruit, medium body and moderate acidity, finishing clean..png)
around the world
While Burgundy is without doubt the world’s best region for Chardonnay, California’s Sonoma Valley makes Chardonnay styles that can rival Burgundy in some vintages and in fact did in the landmark 1976 Judgment of Paris Tasting.
South Africa loves its Chardonnay and is legend for its reputation to make rich barrel aged Chardonnay of superb expression in the regions of Franschhoek Valley and Stellenbosch
Australia is hailed for a number of Chardonnay styles, especially from Yarra Valley ranging from easy drinking fruity turns to the imperiously oak matured styles.
key styles
Chablis is Chardonnay’s singular unoaked expression in Burgundy while Chassagne-Montrachet and Mersault are barrel aged.
Pairing Recommendations
Chardonnay pairs nicely with a number of dishes. If it’s unoaked, then go for sea food, roast chicken and medium spiced curries. Oaked Chardonnays match well with richer dishes like spicy crab , mushroom risotto and lamb steak.
Soft Cheese
Seafood
Lamb Steak
