Chardonnay

The Grape. The Region.

Indigenous to the Burgundy region in France, the Chardonnay grape has thrived in varying soils and climates across the globe. It remains the primary grape grown in Burgundy today, and is one of three principal grapes planted in the Champagne region.

Chardonnay wine is a favorite among wine connoisseurs in the United States and Australia, and the grape is widely planted in New Zealand.

Wine Style. Wine Flavor.

This green-skinned grape yields a versatile white wine. Chardonnay wines are either crisp and light-bodied with apple and mineral flavors, or robust and full-bodied with caramel, vanilla and butterscotch flavors.

Winemakers have a range of techniques at their disposal in the cellar – such as malolactic fermentation and sur lie aging – to soften the wine’s acidity and impart nutty, honey-butter and apple flavors. When aged in oak, Chardonnay typically exhibits a smoky aroma with hints of vanilla and caramel. Without oak, Chardonnay maintains the grape’s fruit-first characteristic.

Sip. Eat.

Pair your favorite Chardonnay with a rich dish, such as robust corn chowder or halibut in cream sauce. Choose foods with ingredients that bridge the flavor of the Chardonnay with the cuisine. Think tarragon, toasted nuts, bacon and mushrooms.

Discover our selection of Chardonnay wines in the Barrel Room Wine Shop.