Chardonnay
white · Medium intensity · Medium body
Sensory Profile
Appearance
Nose · Medium
Palate
Structure
Medium
Body
Medium
Acidity
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Whole-cluster pressed; fermented in stainless steel (unoaked style) or directly in oak barrels (Burgundy tradition) at 16-20°C for complexity
Oak
Spectrum ranges from zero oak (Chablis, Mâcon) to 12-18 months in French oak barriques with 30-100% new. Barrel fermentation and sur lie aging add richness and creamy texture
Key Tells
- •The chameleon — profile depends enormously on winemaking (oak vs unoaked)
- •Oaked: butter, toast, vanilla, full body — Chablis: steely, mineral, lean
- •More body than most whites at same alcohol level
- •Malolactic fermentation creates buttery diacetyl compound
- •Unoaked Chablis is frequently confused with other lean whites
Often Confused With
Food Pairings
Roast chicken with tarragon — the classic Burgundy pairing; fat and herbs match body and complexity
Lobster with drawn butter — richness meets richness (oaked Chardonnay)
Gruyère or Comté cheese — nutty complexity echoes barrel-aged character
Sole meunière — browned butter bridges to MLF butteriness
Modern
Serving