Chardonnay Grape
The Chardonnay grape is planted in a wider range of growing conditions than most varietals. When grown in cooler climates, the grape normally yields between 1 to 3 tons per acre. Grapes are usually fermented in stainless steel tanks and wines are tart and acidic.
In warmer climates, Chardonnay will develop flavors of honey, spice, and ripe fruit. Yields are often between 3 to 6 tons per acre. Too much heat leads to overripe grapes with high sugar levels and not enough acidity for balance.
Growers love Chardonnay because it ripens early and retains its quality well at higher yields. However, the varietal is not without its shortcomings. Rain during flowering can damage the crop and lead to uneven ripening.
Chardonnay is often aged in oak barrels. Oak treatment gives wines a hint of vanilla and softens their texture. Oak-aged Chardonnay goes well with gouda, gruyere, roast chicken, béarnaise sauce, french onion soup and other thick, cream based soups, and smoked ham.
Some producers also allow their wines to undergo malolactic fermentation. When accomplished effectively, this process adds weight and complexity to the wine. When overdone, it makes the wine flabby and cumbersome.
Because the Chardonnay grape is extremely marketable, the varietal is considered almost anywhere that grapes are grown. Unfortunately, huge tracts are grown in regions that make mediocre wines. But the increased interest in high quality white wine over the past few decades is a testament to Chardonnay’s enduring legacy.
