It’s not quite time for another blog post, that is to say our June post … but we wanted to do something in celebration of Chardonnay Day ~ May 23rd this year.
As with all things that gain popularity (like Chardonnay did in the 80s & 90s), they fall out of favour eventually. So for the last little while, ABC (Anything But Chardonnay) has been the catch phrase.
However, this is a disservice to a grape variety and a wine that is extremely versatile.
Chardonnay grows everywhere wine is produced and it is the second most widely planted white grape variety globally (210,00 hectares/520,00 acres). It is relatively easy to grow, yields well, and ripens early.
Chardonnay is also amenable to a variety of winemaking styles: full, round, buttery, and oaky; or crisp, light, and steely … and don’t forget sparkling (think Champagne in particular)!
Climate and winemaking play significant roles in determining the style a Chardonnay wine will assume.
In hot or warm wine regions (such as the interior of California, South Africa and Australia), winemaking can produce Chardonnay with tropical fruit flavours and oakiness.
In cooler wine regions (such as Chablis, Tasmania and Ontario) it can produce apple-crisp wines with high acidity.
If you like creamy, rich white wines, you will prefer oak-aged Chardonnays. These wines will taste buttery (due to malolactic fermentation, a secondary fermentation that turns malic acid, like in apples, to lactic acid, like in milk).
If you like lean, mineral-driven, dry white wines, you will prefer un-oaked Chardonnays. These wines will taste crisp with flavours of green-apple and lemon.
Did you know that Ontario hosts a yearly celebration of Chardonnay, called i4C, International Cool Climate Chardonnay Celebration?
In General
Chardonnay is usually higher in alcohol, lower in acidity and fairly neutral on the nose. Depending on your preferred style of Chardonnay, you may encounter the following flavours:
- lemon, apple, pineapple, peach, passion fruit
- citrus peel, celery leaf, wet stone (minerality), almond, honeysuckle
- (oak derived flavours) vanilla, butter, coconut, dill, pie crust
Fun Facts
- Chardonnay’s parents are Pinot Noir and an ancient white varietal Gouais Blanc
- thought to be indigenous to Burgundy (Bourgogne), France
- the best expression of Chardonnay grows on clay limestone soils
- Chardonnay pairs well with mild soft cheeses, fish, shell-fish, white meats and many vegan/vegetarian dishes
Last Words
Why has Chardonnay gained such a following beyond its Burgundian terroir? Take a cue from Jancis Robinson, who says, “skilfully-made barrel-fermented Chardonnays tend to taste very much the same wherever they are made.”
Thus, a dependable wine … wherever.
Have you tried ours? Frogpond Farm Organic Chardonnay (2017) is crisp and un-oaked. It tastes of green apple, tropical fruit and caramel candy. Natalie MacLean gave it a 89 score. It’s available now at the winery, online, or at a Vintages near you.
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