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Chardonnay is the world’s most famous white wine grape, and behind the world's finest white burgundies. It is also one of the most widely planted grapes, and can be found in almost every wine-growing country on the planet. The grapes homeland, Burgundy, continues to influence not just global Chardonnay production, but the ways in which white wine is made around the world. Chardonnay is ubiquitous, but it is widely acknowledged that the best expressions of the grape are found in France, Italy, USA, Chile, Australia, New Zealand and South Africa. There are a myriad descriptors for the aromas and flavors of Chardonnay – it defies precise definition because the grapes are grown so widely, and ultimately the wine’s personality will depend on where it is grown, how it is treated and when it is consumed. Commonly cited aromas range from butter and toast, through to tropical notes of banana, pineapple and guava. Mineral properties are also frequently referred to, as are crushed seashells or gun-barrel metal. Its flavour profiles are equally diverse, and include grilled-nuts, creamy apples, peach, marzipan, mango and even wet stones. In Canada, Chardonnay is produced as a dry white wine, but also, when conditions allow, as a viscous and sweet icewine. Certain regions in Australia and New Zealand are noted for the butterscotch and golden syrup flavors present in their botrytis Chardonnays. Chardonnay is perhaps less appreciated not for its own intrinsic flavors but as a vehicle for other influences, particularly the oak in which it is fermented or matured (or both). Chardonnay that has been both fermented and matured in barrels, particularly when left on its lees, tends to show more finesse in its oaky flavors, and more aromatic integration. It will also have greater stability and therefore better ageing potential, making such wines good for cellaring and as an investment. The fact that Chardonnay sold without the influence of oak is so often specifically labeled as 'Unoaked/Unwooded Chardonnay' shows just how common and 'default' the oaked style is. The obvious exception to this is the steely, zingy, mineral-fresh Chablis, the Chardonnay style that so many winemakers and regions would reproduce if they could. But even Chablis is increasingly oak influenced, as the demand for the wood’s toasted brioche flavors rise. Many consumers might imagine that Chardonnay is a particular, homogenous wine style, but the variation between the different styles can be staggering. Chardonnays produced in the cooler climates of the Chablis appellation and in the lower Loire regions, tend to be elegant, refined and are often associated with aromas of grilled nuts and a mineral palate. The ‘blockbuster’ Chardonnays, however, from the warm vineyards of California and Australia are wines of enormous proportions – high in alcohol, body and flavor – with aromas of tropical fruit and sweet vanilla. The grape is also used for sparkling wines in both Champagne and Alsace. Paired with its parent grape, Pinot Noir, it is used in the majority of sparkling wines in every corner of the winemaking world. Chardonnay is as popular with wine producers as it is with consumers, due to its reliably high yields, the broad spectrum of climates in which it will grow and the ease with which it can be made into wine of acceptable quality. As a variety it presents few viticultural problems of great significance, although grape-growers need to be vigilant. In overly warm conditions, Chardonnay can lose its natural acid/sugar balance, resulting in flat, overblown wines. If the grapes reach their optimal sugar levels before their phenolics have fully developed, the wine will lack complexity and depth. Also, Chardonnay buds and flowers early, and while a mild spring poses no threat, more severe spring frosts have been known to destroy entire crops. Vignerons in Burgundy (particularly in Chablis) are familiar with this, and have traditionally used braziers to warm the air between vines; the phenomenal potential of Chardonnay grown in cooler climates ensures that Burgundians will find ways to address any environmental challenges. Popular blends include: Champagne blend, Chardonnay – Pinot Noir, Chardonnay – Chenin Blanc, Chardonnay – Viognier, Chardonnay - Semillon Synynoms include: Morillon, Pinot Chardonnay, Feiner Weisser Burgunder Related grape varieties include: Chardonnay Rose, Chardonnay Blanc Musque, Pinot Noir, Gouais Blanc Food matches include:
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