Chardonnay is one of the world's most recognizable and widely planted white wine grapes. It is also one of the most misunderstood. Ask someone what Chardonnay tastes like and you may get completely different answers. One person may describe crisp green apple, lemon and minerals. Another may talk about ripe peach, vanilla, toast and butter. And both can be right. Chardonnay is an incredibly adaptable grape. Where it is grown, how ripe the grapes become and what the winemaker does in the cellar can dramatically change the wine in your glass. So, if you've ever wondered what Chardonnay is like, whether it is sweet or dry, why some bottles taste buttery, or what makes a good Chardonnay, let's break it down.
Chardonnay is What Type of Wine?
Chardonnay is a white wine grape variety used to make dry, still white wines as well as sparkling wines. It originated in France and is particularly associated with Burgundy, where some of the world's most famous Chardonnay is produced. Today, it is planted in every major wine-producing country, including France, the USA, Australia, New Zealand, Chile, South Africa and Italy.
One of Chardonnay's greatest strengths is its ability to reflect both its growing environment and the winemaking style. A cool-climate Chardonnay can be crisp, fresh and citrusy, while one from a warmer climate may be fuller-bodied, riper and more tropical. Then add oak aging, malolactic fermentation and lees aging, and you can create an entirely different style again.
What Does Chardonnay Taste Like?
There isn't one single answer. In a cooler climate or an unoaked style, Chardonnay can show flavors and aromas of:
- Green apple
- Lemon and lime
- Pear
- White peach
- Citrus blossom
- Fresh minerals
As the climate becomes warmer and the grapes ripen further, you may find:
- Peach
- Apricot
- Melon
- Pineapple
- Mango
- Ripe apple
Then there is the influence of winemaking. Oak can bring vanilla, toast and spice, while malolactic fermentation can bring buttery, creamy notes in the wine. This is why Chardonnay taste can vary so much from bottle to bottle.
Is Chardonnay Sweet Or Dry?
Chardonnay is typically dry. Fruity flavours in a wine can be often confused with sweetness. A Chardonnay can smell and taste of ripe pineapple, peach or vanilla and still have very little to no residual sugar making it a dry style of wine. Dry simply means that most or all of the grape sugar has been converted into alcohol during fermentation. There are very very few sweet Chardonnay wines that may exist, but they are far less common than dry styles. The perception of sweetness can also be affected by alcohol, acidity, fruit ripeness and oak. A rich, ripe Chardonnay may feel round and generous without actually being sweet.
What is an unoaked Chardonnay?
An unoaked Chardonnay is made without any usage of oak barrels for fermentation or storage of wine. This allows the grape's natural fruit and acidity to take centre stage. These wines are usually fresher and more linear, with flavors such as lemon, green apple, pear, citrus and sometimes mineral or floral notes. Chablis is one of the best-known examples of a region where Chardonnay is traditionally associated with a fresh, mineral style Although the top end Chablis wines can become more complex and textured with age and different winemaking approaches.
Unoaked Chardonnay is particularly appealing if you normally reach for Sauvignon Blanc, Pinot Grigio or other crisp white wines. If you're curious about the difference, have a look at our guide to Chardonnay vs Sauvignon Blanc.
How Does Oak Impact Chardonnay?
Oak can make a significant difference to the taste of Chardonnay wine. When wine is fermented or aged in oak, it can develop aromas and flavours of vanilla, toast, baking spice and sometimes coconut, depending on the type and age of the oak. Oak can also contribute texture. A Chardonnay aged in an oak barrel may feel broader, rounder and creamier than a simple, unoaked example.
But not all oak-aged Chardonnay tastes heavily oaked. Winemakers can use older barrels, larger-format barrels or shorter periods of oak ageing to give the wine subtle texture without overwhelming its fruit. This is why two wines labelled Chardonnay can taste completely different. Think of oak as one of the tools in the winemaker's kit, not a definition of the grape itself.
Why Do Some Chardonnays Taste Buttery?
One of the main reasons for buttery, creamy tastes is malolactic fermentation, often shortened to MLF. During MLF, naturally occurring bacteria convert malic acid, which has a sharper, green-apple-like character, into softer lactic acid. This can make a wine feel rounder and creamier and may contribute buttery or dairy-like aromas and flavors. Oak aging can add another layer of richness, while lees contact can contribute creamy, brady or nutty characteristics. So when someone describes a Chardonnay as "buttery", they are usually talking about its aroma and texture mainly.
Cool Climate vs Warm Climate Chardonnay
Climate is one of the easiest ways to understand the differences between Chardonnay styles. Cool-climate Chardonnay generally retains higher acidity and develops fresher flavours such as lemon, green apple, pear and citrus. The wines feel leaner and more zesty. Warm-climate Chardonnay tends to develop riper fruit flavours such as peach, melon, pineapple and mango. The wines are often fuller-bodied and can feel softer because of lower acidity. Neither style is automatically better. They simply offer different experiences which can be chosen based on your palate, food, or even the weather.
5 Facts About Chardonnay
Here are a few Chardonnay facts worth remembering:
- It is one of the world's most widely planted white wine grapes.
- Burgundy is its classic home. Chablis, Meursault, Puligny-Montrachet and Chassagne-Montrachet are among the names that have made Burgundy Chardonnay famous.
- It is an important sparkling wine grape.Chardonnay is one of the three principal grapes used in champagne and is the sole grape in Blanc de Blancs made entirely from Chardonnay.
- It is a winemaker's canvas. Oak, malolactic fermentation, lees ageing, fermentation vessels and harvesting decisions can all influence the final style.
- It can age. High-quality Chardonnay can develop beautiful savoury, nutty and complex characteristics with bottle age.
What is a good Chardonnay?
The one that makes you reach out for another pour! Chardonnay is one of those grapes I keep coming back to because it can be so wonderfully different from bottle to bottle. Here are five bottle recommendations of my personal Chardonnay picks, each offering a slightly different expression of this versatile grape.
- Cakebread Cellars Chardonnay, Napa Valley: My pick for elegant, polished California Chardonnay. A beautifully balanced style with ripe apple, pear and citrus peel notes, complemented by subtle oak and a creamy texture.
- Rombauer Chardonnay, Carneros, Napa Valley: My pick for rich, buttery Chardonnay. This is for anyone who loves a fuller, creamy style, with ripe fruit, vanilla and the classic buttery character associated with California Chardonnay.
- Diatom Chardonnay, Santa Barbara County: My pick for fresh, vibrant and unoaked Chardonnay. With green apple, citrus, mineral notes and lively acidity, this is a great choice if you prefer Chardonnay without the obvious influence of oak.
- Pahlmeyer Jayson Chardonnay, Napa Valley: My pick for luxurious, layered Chardonnay. Rich and beautifully textured, with tropical fruit, citrus, almond cream and subtle butterscotch notes balanced by refreshing acidity.
- Josh Cellars Chardonnay, California: My pick for an approachable, easy-drinking California Chardonnay. A friendly, fruit-forward style with pear, apple, citrus, vanilla and gentle buttery notes. An easy bottle to enjoy with a relaxed meal.
Chardonnay Food Pairing
Chardonnay is one of the most food-friendly white wines because its acidity works beautifully with food while its versatile texture can stand up to lighter or richer dishes.
| Chardonnay style | Typical flavors | Food pairing |
|---|---|---|
| Unoaked, crisp Chardonnay | Lemon, green apple, pear, citrus, mineral | Oysters, sushi, grilled fish, fresh salads |
| Cool-climate Chardonnay | Citrus, green apple, white peach, high acidity | Seafood, roast chicken, goat cheese, grilled vegetables |
| Lightly oaked Chardonnay | Apple, pear, peach, subtle vanilla and toast | Grilled fish, prawns, chicken, creamy salads |
| Rich, buttery Chardonnay | Ripe peach, vanilla, butter, cream | Lobster, crab, creamy pasta, roast chicken |
| Full-bodied California Chardonnay | Tropical fruit, pineapple, vanilla, toast, oak | Lobster, roast chicken, salmon, creamy risotto |
| Mature Chardonnay | Toast, hazelnut, baked apple, savory notes | Roast poultry, mushrooms, nutty cheeses, richer seafood |
| Sparkling Chardonnay / Blanc de Blancs | Citrus, green apple, brioche, fine acidity | Oysters, fried seafood, canapés, soft cheeses |
A simple rule: the lighter and fresher the Chardonnay, the lighter the food can be. Richer, oak-aged Chardonnay has enough body and texture to stand up to creamy sauces, butter-rich seafood and roast poultry and vegetables.
How to Serve Chardonnay Wine
Chardonnay is best served cool rather than ice-cold. A lighter, unoaked Chardonnay can be served around 7 to 10°C, while a fuller, oak-aged Chardonnay can be enjoyed slightly warmer, around 10 to 13°C. Serving a complex Chardonnay too cold can mute its aromas and make the wine seem sharper than it really is. Use a good-sized white wine glass with enough room to swirl the wine and allow its aromas to develop. And don't fill the glass to the top. Leaving some space gives you room to swirl and, more importantly, to smell the wine.
Best California Chardonnay
California is one of the most exciting places to explore Chardonnay because the state produces a wide range of styles. Cooler coastal areas such as Sonoma Coast and parts of Santa Barbara can produce Chardonnay with vibrant acidity, citrus and stone-fruit character. Warmer areas can produce richer, riper styles with more generous fruit and oak influence. Napa Valley is also home to many excellent Chardonnay producers, although the style can vary considerably from one winery and vineyard to another. So rather than asking for the best California Chardonnay, ask yourself what you want in the glass - crisp and mineral, fresh and fruity, rich and creamy, or somewhere beautifully in between.
Final Thoughts
Chardonnay is not a wine that fits neatly into one box. It can be crisp or creamy, lean or rich, citrusy or tropical, unoaked or heavily influenced by barrel ageing. And that is precisely why it remains such an interesting grape to explore. If you're new to Chardonnay, try three bottles side by side - an unoaked, cool-climate Chardonnay; a richer, oak-aged Chardonnay; and a California Chardonnay. Taste them without worrying too much about getting the "right" answer. You may discover that Chardonnay isn't just one style of wine. It's a whole spectrum and there's probably a Chardonnay somewhere on it that's exactly your kind of wine.
