Chardonnay Wine
Chardonnay is one of the "classic" white wine grapes and probably the one most widely recognized. For many, it has become a generic term for white wine in the same way that "Levi's" has become a generic term for blue jeans. Except for some regions of France, most notably the Bordeaux Region, where planting is prohibited, the Chardonnay grape is grown world-wide. In fact, until drinking red wine became more fashionable due to its highly acclaimed health benefits, many wine regions were pulling up their old red vines and replacing them with Chardonnay.
One of the reasons for Chardonnay's popularity is because it is the world's most adaptable grape. It can be fashioned into a pop culture wine like Liebfraumilch or nurtured into some of the most highly prized white wines like the Grand Crus of Burgandy.
Before DNA fingerprinting, there existed romantic theories of Chardonnay originating in Middle East or being brought to France by Cyprus. Science has since revealed that it is the offspring of Pinot Noir and Gouais Blanc. Both of these "parent" grapes were planted in northern France in the Middle Ages.
Chardonnay Wine Viticulture and Vinification
Due to its adaptability, the Chardonnay grape can be grown in almost any soil and climate. The only problem is that in warmer climates, it has a tendency or over ripen quickly and lose its acidity.
Soil
Although Chardonnay is able to thrive in a far greater range of terriors than most other varieties, its terrior significantly impacts the wine. Limestone, clay and chalk are important to Chardonnay, although it will still produce good flavor in a variety of soils. In shallow, limey soils, Chardonnay produces tight, minerally wines; while deeper, clay soils give it more weight and depth. Fruit grown on sandstone tends to produce a richer, broader wine.
Climate
In cool climates, Chardonnay produces a lean flavor with a keen acidity. In warmer weather, it turns heavy and flabby with not enough acidity to balance it's melony characteristics . Ideally, Chardonnay prefers a long, slow ripening period so it can adequately develop its intense flavor.
Enjoying Chardonnay
A great Chardonnay can become even greater with a little bottle ageing. There is a wide variation in optimal cellaring time depending on many factors including the philosophy and skill of the vintner. A general rule of thumb, however, it that the warmer climate Chardonnays should be enjoyed while young. Keep them even a few months too long and you risk them becoming flat and lifeless.
Chardonnay can have a variety of flavors based on the differences of climate, terrior, vinification and processing. A barely ripe Chardonnay may have a taste of green apples, while grapes from a cooler climate with a long hang time to ripen can be described as having flavors of pears, lemons, grapefruit, honey, butter, biscuits or popcorn. There may also be a minerally characteristic and a smoky, oak taste from barrel ageing.
Warmer climate Chardonnays have a tendency to incorporate tropical flavors like banana, pineapple, mango, melon, peach, butter, butterscotch, honey and toast. The wide range of possible flavors is one of the factors than makes this wine a perennial favorite.