Chardonnay Wines
Explore our Chardonnay wines, from the light and fruity to the rich and buttery, all made by the world’s best independent winemakers.
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Chardonnay facts
What is Chardonnay?
Chardonnay is a green grape that makes one of the world’s most popular white wines (and arguably the most famous wine out there). Originating in Burgundy, France, it’s now grown in winemaking regions the world over, notably California, southern Australia, Chile and South Africa. It’s sometimes called the winemaker’s grape for its hardiness and versatility. There are two main types of Chardonnay: oaked, like traditional Burgundy Chardonnay and unoaked, such as Chablis. Chardonnay is also a key ingredient in sparkling wines like Champagne.
What’s the flavor profile of Chardonnay?
There are many different Chardonnays out there, but they tend to fall into two categories: unoaked and oaked. In unoaked Chardonnay like Chablis, you’re likely to find apple, pear and citrus alongside chalkiness or minerality. Oaked Chardonnays give you lemon, peach and even tropical fruits like pineapple. Aging in barrels and the specific fermentation process it goes through (called Malolactic fermentation) adds vanilla, butter and sometimes a toastiness or nutty flavor.
What are the best regions for Chardonnay wine?
Chardonnay is grown all over the world but a few have made a name for themselves with knock-out Chardonnays. In Burgundy, France, the birthplace of the grape, you’ll find everything from vibrant acidic Chardonnays to richer, oak-aged ones and the more flinty Chablis. In the USA, the warmer parts of California make tropical Chardonnays with buttery notes, while on the Pacific Coast, Chardonnay tends to be fresher. Australia’s go-to destinations for Chardonnay include the Yarra Valley and Margaret River.
What’s the best food pairing for Chardonnay?
Given the range of Chardonnays out there, it’s tough to find a dish that doesn’t work with this wine. The trick is to match the intensity of the food to the intensity of the wine. In other words, richer, oaky Chardonnays pair well with richer meals like roast chicken or anything with a creamy sauce, while a crisp, fresh Chablis will make seafood or goat cheese sing.
