Chardonnay variety
A food pairing recommendation which leads to a Chardonnay will often qualify, indicating ‘Californian’ or ‘American’ versus ‘French’ Chardonnay or some other country. To my mind, the most popular Chardonnays around here derive from California and Australia, a perspective which originates from many sessions spent flipping through the pages of TASTE Magazine.
The Wine Spectator notes that makers of French Chardonnay may adhere quite closely to traditional methods including oak barrels and certain expected flavors, hampering their ability to diversify. California, on the other hand, benefits from various micro-climates to produce a wide array of flavors and aromas. These range from vanilla and nut to honey, melon and cocont. You may discover mango, grapefruit or other citrus, while a buttery quality may emerge from your Californian selection.
Australian Chardonnay also displays a range of tasting notes and smells, depending on which part of the country the grapes were grown in. Warmer parts will produce tropical Chardonnays. Cooler areas, such as Tasmania, may yield more subtle flavor dominated by citrus. Other notes include ripe fruits such as melon, grapefruit and peach.
Another trend you may see emerge is towards un-oaked Chardonnays. ‘Naked’ varieties take the sometimes overpowering woodiness out of the process using stainless steel barrels to allow fruit to come forward.
All of this fails to note the range of Chardonnays being produced worldwide. Take a look on the wine racks at your local liquor store for Chardonnays from South Africa, New Zealand, Canada and more.
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