Chardonnay

Chardonnay is a white wine grape used to make some of the world’s most popular white wines. It has its roots in the iconic Burgundy region of France but is now grown in most winemaking regions around the world, from the US and South America to Australia and New Zealand.

Known for its adaptability, Chardonnay thrives in a variety of climates, from cool to warm. This makes it ideal for making a variety of wine styles, from Champagne to Chablis. 

Learn more in our beginner's guide to Chardonnay

Chardonnay is native to the renowned Burgundy region in France, where some of the most prestigious wines made from this grape are made. But you can also find Chardonnay grapes flourishing in vineyards around the globe.

Its adaptability has led to successful cultivation in regions as diverse as the United States, South America, Australia and New Zealand.

Chardonnay wines come in a range of styles and characters, depending on things like the climate of the region, the soil in which the grapes are grown and winemaking techniques used.

Typically, Chardonnay is medium to full-bodied, with moderate to high acidity and alcohol (around 12-14% ABV). Chardonnay wines are generally dry, although the grapes are sometimes used in sweet dessert wines.

Ageing in oak barrels is perhaps the biggest factor influencing the style of a Chardonnay. Unoaked Chardonnays are fresh and citrus-fruit-driven. Oaked Chardonnays, especially those made in a ‘Burgundian style’, often also use winemaking techniques such as oak barrels, malolactic fermentation and lees stirring to deliver a ripe and rich wine with buttered toast flavours adding additional layers of complexity.

No matter the style, the older the bottle the more hazelnut flavours will develop in the wine.

Oaked versus unoaked Chardonnay - which is best?

Chardonnay’s taste profile can vary greatly depending on the winemaker’s techniques and where the grapes are grown.

In cooler regions, Chardonnay has lots of citrus and green apple flavour. Whereas in warmer climates, where plenty of sunshine makes for super ripe grapes, you might also detect notes of mango and pineapple.

The taste of Chardonnay is also shaped by a winemaker’s decision to age the wine in oak barrels. A glass of unoaked Chardonnay will be full of elegant fruit with hints of green apple, lemon and citrus. Oaked Chardonnays, by contrast, often have a deeper golden colour and exhibit notes of butter, vanilla, and caramel. Here’s what you can expect from some of the world’s most famous styles:

• Chablis – dry, lean and elegant. Chardonnay from this region of France has a distinctly mineral edge (think something like oyster shells). Lots of green apple and lemon.
• Meursault – riper, creamy but still refined. Coming from a slightly warmer region of France, makes for a riper style. Buttered toast and hazelnuts balance the minerality and high acidity.
• Margaret River – bold, buttery and oaked. Unashamedly buttery, the Aussie Chardonnay style is more refined than it once was but still really delivers on those big flavours.
• Napa Valley – generous, tropical with lots of oak. Some of the richest styles of Chardonnay you can get.

Unsurprisingly, given its versatility, Chardonnay is a great match for a range of dishes.

Unoaked Chardonnay pairs well with lighter meals – think seafood such as crab and lobster, vegetable dishes, creamy pasta and risottos, charcuterie boards and mild, semi-soft cheeses.

Oaked Chardonnay, on the other hand, offers a more complex taste. It’s fantastic with roast chicken and pairs well with salmon, whether grilled or in a creamy sauce.

Discover more tasty food and wine pairings.

Like most white wines, Chardonnay should be chilled to around 10–13°C to enjoy its aromas and flavour. Pop it in the fridge or an ice bucket for an hour before serving.

You generally don’t need to decant unoaked Chardonnay, so once chilled you can pour it straight into a white wine glass. These smaller glasses feature a wide brim and narrow bowl, concentrating the wine’s aromas as they reach your nose.

Learn more about the perfect temperature to serve red, white and rosé wine.