Chardonnay varietal wines are among the most popular white wines. Part of the attraction
of Chardonnay, for wine makers and lovers alike, is its versatility. In the U.S., it is often
made using full malolactic fermentation to soften the acidity and some oak handling.
Without oak, Chardonnay generally produces a soft wine, often with fruity flavors. When
aged with oak, Chardonnay can acquire a smokey, vanilla, caramel, and butter aroma.
Major Growing regions
Chablis (most acidity), Cote de beaune (fleshy) , Cote Chalonnaise
(moderate acidity), Maconnais (moderate acidity)
: Mendocino (crisp, high acid), Napa (high alcohol), Sonoma,
Carneros, monterey, San Louis Obispo, Santa Barbara
(not known for chardonnay, medium acid, good fruit)
(tart wines, low alcohol, high acidity)
(high in acidity)
wines with good acidity)
(sometimes blended with Semillon)
Flavors and Characteristics