Chardonnay

It is a variety used for white wine and sparkling wine, and is generally considered to be from the Burgundy region of France. There is a village in the Macon region called Chardonnay, and it is said that this is probably where it originated.

It is a staple variety in Burgundy and Champagne, and is also popular in the Loire and Jura regions of France.

Outside of France, it is cultivated in Germany and Switzerland, and Italy is also focusing on the northern part of the country. Looking around the world, it is also being considered in California, Chile, Canada, and Argentina.

Chardonnay was born in the cool region of Burgundy, but it can be grown in cool places as well as relatively mild and warm climates. The greatest feature of the Chardonnay variety is that it can be produced into a wide variety of wines depending on the region, climate, soil composition, and skill of the winemaker.

In other words, the aroma and flavor can vary greatly depending on where, how, and by whom the wine was grown and aged. This is true for any wine, but especially for Chardonnay, if you find one that you like or don't like very much, it's a good idea to check the place of origin and, if possible, the producer and address, and keep a record of them to help you decide.

In the Champagne region, champagne is generally blended with black grapes such as Pinot Noir and Pinot Meunier (grapes generally used for red wine), but Blanc de Blanc (a white wine made from white grapes) made using only Chardonnay is particularly clean and sharp, with a rich mineral finish.

As mentioned above, the aroma and flavor of Chardonnay varies depending on the terroir and how it is made. Chardonnay made in the cool regions of northern Burgundy and Champagne is generally rich in minerals and has a sharp, clean finish, with a refreshing lemon or lime flavor.

The taste and aroma can change completely depending on whether the brewing tanks are stainless steel or oak barrels, and whether they are new or used.

Of course, barrel-aged wines tend to be more complex and mellow, with aromas like butter and toast, and they also tend to go well with dishes that are more suitable than dry types.

If you have read this far, feel free to think about the climate and location where the Chardonnay was grown, whether it was aged in a stainless steel tank for a clean finish, or whether it was aged in a barrel for richness and mellowness, and the food that goes with it will change. Conversely, you can keep in mind that the same Chardonnay will naturally not go well with certain dishes.

For a typical example, a light Chardonnay would go well with an appetizer of raw seafood, while a fish meunière or chicken fricassee would go well with a full-bodied Chardonnay that has been aged in a barrel.

Learn more about pairing Chardonnay with food