Chardonnay The Queen Of Grapes

Chardonnay is grown all over the world, and could be called the queen of grapes. This grape produces a medium to full bodied style with apple fruit aromas and flavors. It grows in France in its famous Burgundy region, Italy, California, Chile, Australia, and many other countries. Chardonnay comes in a many styles as areas in which it is grown, from flinty Chablis, to Oaky in California, to buttery Meursaults, to sparkling wines in Champagne. This grape has stood the test of time, with not showing any signs of slowing down. Chard is here to stay for those of you, who cannot appreciate the nuances of this wine. It is by far one of the most popular wines on wine lists across the country. So one might at least understand the flavors and profiles of this popular grape.

Different choices

Stainless Oak – Varying levels of tannin & vanilla

Light – Medium Richer Fuller

Crisp – Clean Rounder – Softer

Simple – Aromatic fruit Complex

Flavors

Stone fruits – Apple, Pear, Peach, Apricot

Citrus fruits – Lemon, Lime, Orange, Tangerine

Tropical fruits – Pineapple, banana, Mango, Guava, Kiwi

Floral – Acacia, hawthorn

Processing flavors

Malolactic – butter, cream, nutty

Oak ( light ) vanilla, sweet wood

Oak (heavy) oak, smoke, toast, lees, yeast

Terrior – flint, mineral, mint

Malolactic Fermentation

Bacteria that is either in the cellars naturally or purchased

* to change sharp, harsh Malic acid to smooth, soft Lactic Acid (acid in Milk)

* also reduces the acidity

Climate, Terrior, Winemaking are the influences that make up wine.

Cool climate vs. Warm Climate

Grown in a cool climate Chard like in Burgundy tends to be high in acidity (crisp, tart) and low in alcohol. A warm climate like in Australia, much of California produces Chardonnay low in acidity (soft, plump) and higher in alcohol.

The characteristics are affected by the time the vine in the sun, allowing the grape to ripen. Cool climate Chards tends towards apple, pear and lemons; warm climate Chardonnay reaches into tropical fruit like mango, banana and fig.

The mouthfeel, weight (body) is the result of a wine’s alcohol, and compounds which develop in the later stages of ripening. With this information one could conclude that cool climate Chards will tend to be lighter bodied than ones produced in a warm climate with the luxury of a longer hang time and longer ripening process

Cool climate

* good acidity to keep a fresh taste

* good balance of apple flavors

Cool Regions

Napa – Carneros – higher acidity with great aromas & structure

Sonoma – Sonoma coast, Dry Creek, Russian River, Carneros

from light to medium bodied, good acidity, fresh, lively fruit flavors

Central Coast – Monterey to Santa Barbara

Fruit forward flavors, intense fruit, bracing acidity

Australia - good acid, elegance and balance

Warm Regions

Show honey, buttery flavor, tropical fruits

Napa Mid valley – less pronounced floral, more body, lower acidity

Higher elevation – leaner, more focused, citrus fruit, spicy aromas

Warm Regions

Alexander Valley, Chalk Hill, Knights Valley, Sonoma Valley

* softer acidity, round, rich, ripe fruit flavors

Some examples of ;

Fruity – Low oak Chardonnay

La Terre

Louis Latour Pouilly Fuisse

Sebastiani

Chateau st Jean

Ripe – Creamy

Rosemount Estate Australia

Cakebread Napa

Rodney Strong Sonoma

Beringer Napa

Simi Sonoma

Lincourt Santa Barbara

Kumeu River New Zealand

From Chardonnay to Un-Oaked Chardonnay