Free Delivery from 69£
Whether used on its own or in blends, Chardonnay is one of the world's most famous international grape varieties white, a French variety that has travelled the world, adapting to different terroirs around the globe. Perhaps it is because of this extraordinary adaptability that it is able to produce wines that are both drinkable and so easy to pair with food.
Want to know more? Discover the many faces of Chardonnay wine and its best gastronomic pairings!
Characteristics of Chardonnay
A grape variety as multifaceted as Chardonnay is not easy to describe, especially since its traits are largely due to the environments in which the grape grows, both climatically and geologically, as well as - obviously - the viticultural practices to which the grapes are subjected. However, a common thread can be identified between the different types of Chardonnay, a common identity that characterises this sort of 'extended family'.
Hardy and with an abundant yield, this grape variety grows luxuriantly in different parts of the globe - Italy, California, South America, France, Australia and New Zealand - with a predilection for temperate, windy areas and soils rich in limestone and clay.
Serving Chardonnay at a temperature of 8°-10°C is the best way to accentuate all these nuances, which vary depending on the area of production. Generally speaking, the youngest examples are characterised by a remarkable lightness and a clean, fruity and lively organoleptic profile, with notes of pear, peach and apple, citrus nuances, floral hints and sometimes exotic fruit. The palate is mineral and acidulous, balanced and medium-bodied.
These traits mature with ageing in oak barrels, which amplifies the spicy, toasted and slightly vanilla scents and makes the texture more full-bodied, almost buttery.
A wine of all and for all: the many terroirs of Chardonnay
At the height of its popularity, Chardonnay did not just conquer France, its homeland, but spread to other continents, taking on new identities depending on the countries that welcomed it:
- France: In Burgundy, its land of origin, this grape variety grows in a continental, humid climate, producing wines with strong acidulous notes and citrus scents, with excellent results in Chablis, for example. As it descends southwards, it takes on more concentrated, full-bodied and warm nuances, with notes of butter, vanilla, honey, dried fruit and marzipan, often due to ageing in wood. The grape variety is also very popular in Champagne, where it produces the sparkling wine of the same name together with Pinot Noir and Pinot Meunier.
- California: The high temperatures have a strong impact on the organoleptic texture of the wines produced here, which take on greater body and a rich, deep bouquet perfumed with ripe fruit. Many of these wines are released after a period of ageing in oak barrels, which gives the product buttery and vanilla nuances. California also gives cooler areas, which produce Chardonnays with floral and citrus scents and a more acidic
- Italy: Here, Chardonnay has found a welcoming home in both north and south, with notable examples in Friuli Venezia Giulia, Trentino, Tuscany and Apulia. In the north, it develops mineral notes and fresh hints of green apple, pear and citrus fruits, while descending along the peninsula, the organoleptic bouquet becomes warmer and more full-bodied, with tropical hints, corresponding to a warmer, Mediterranean climate.
- New Zealand: the grape is grown in many regions, taking on a less full-bodied, fresh, citrusy and mineral profile in cooler climate areas - such as Marlborough - and deeper, fuller tones (but seemingly counterbalanced by a hint of acidity) in warmer areas, such as Gisborne and Hawke's Bay.
- South America: Here, Chardonnay vines find a home mainly in Argentina and Chile. In the former, it has a fine and elegant profile, while in the latter it is recognisable by hints of pear and green apple and a pleasant acidity, with more tropical nuances in warmer areas.
- Australia: In the Adelaide Hills and Mornington Peninsula, cool temperatures result in complex wines with citrus, peach and melon aromas, while in the hot Margaret River, the organoleptic notes tend to be more concentrated and articulate. The high-altitude plots of the Yarra Valley, on the other hand, produce restrained, elegant and fine wines with white peach.
The best Chardonnays and food pairings not to be missed
Italian, French, Australian, New Zealand... Chardonnays are wines of the world, capable of creating so many nuances that even the most ardent wine lovers and aspiring sommeliers will find them difficult to master. If you are new to this product and want to get to know it, here are the best Giordano proposals, to taste, pair and love!
'Pizzicanto' Chardonnay Salento IGT
Although in Italy Chardonnay is mainly widespread in the north, the warmer, Mediterranean temperatures offer it an excellent context in which to grow, resulting in excellent wines. This is the case with 'Pizzicanto' Chardonnay Salento IGT, a wine that brings to the glass the passion of a land rich in history, culture and traditions, but above all an organoleptic texture that immediately makes you want to take another sip.
This Pizzicanto first conquers the eye, with its straw-yellow colour tending to golden. The aromas are intense, with notes of yellow-fleshed fruit, while the palate offers a surprising freshness, with hints of honey that soften the experience. Serve it with rich aperitifs and with land and seafood starters, or in the company of traditional Mediterranean first courses and second , such as pasta with sardines, an aubergine parmigiana or grilled fish with lemon and herbs .
Sebastiani California Chardonnay
To experience the best aged Chardonnays, it is a great idea to uncork a Californian bottle, such as a Sebastiani California Chardonnay, produced in the Lodi area. The warm temperatures give the grapes a greater organoleptic depth, which is reflected in the aromatic notes of this wine, with its persuasive golden colour. Let yourself be won over by the perfect balance between the hints of citrus and apple perceived on the nose and the warm suggestions of baked apple, wood and crème brûlée highlighted on tasting.
Among the best pairings with Chardonnay are the tastiest fish recipes, from fritto misto to swordfish alla siciliana, from grilled tuna to a rich cacciucco alla livornese.
Reserva Chardonnay
Produced in Casablanca, in the heart of Chile, this Reserva Chardonnay sports a straw-yellow colour and owes its aromatic punch to the period of ageing in French oak barrels. As is often the case with these products, the aromas are amplified and softer.
Examples of this are the notes of pineapple, vanilla and dried fruit. Characterised by a good body and a taste reminiscent of tropical and vanilla hints, this wine balances these soft sensations well with a hint of acidity, which goes well with most seafood dishes, such as prawn risottos, fish lasagne, grilled shellfish and baked fish fillets. It is also not bad with white meat dishes or - for those who wish to uncork it as an Italian aperitif - with a tasty cheese board.
Chardonnay Koonangua Hill
Closing this review is an Australian with fruity and creamy notes: a Koonangua Hill Chardonnay. Made from grapes grown between the Barossa and the Eden Valley, this wine is the ideal companion for spring dishes with light flavours, to be enjoyed during garden lunches or picnics in the park.
Salads, slices of chicken, asparagus risotto or pasta with courgettes go perfectly with the fruity aromas of this wine, including notes of pear, apple, melon, almond and a refreshing touch of lemongrass. Thanks to the 6-month maturation in oak, the freshness is well balanced by a creamy, enveloping taste. A must have for those who want to try a Chardonnay with a strong character.
History and terroir of Chardonnay
Although some theories trace the birth of Chardonnay to the Middle East (perhaps brought to Europe by Crusaders returning from the Holy War), genetic studies have increased the likelihood that it is a French variety, born from the natural union between Pinot Noir and Gouais Blanc.
The vine first spread in southern Burgundy, perhaps in Roman times, taking its name from the village of Chardonnay in the Mâconnais area, but it was mainly between the 8th and 10th centuries that it was enhanced by the careful cultivation by the monks of the French abbey of Pontigny, while in the early Middle Ages it began to enjoy a certain fortune in Champagne, where it was known by the name Formenteau, due to its small, wheat-like berries.
Chardonnay's destiny, however, was to travel: various imports took it far from home, until it became one of the most popular products in the oenological world.
Light and young, or full-bodied and aged in wood? It's time to choose your favourite Chardonnay on Giordano Wines!