Many Styles
Overview
Chardonnay can be lean and mineral or round and creamy. Same grape, different choices in vineyard and cellar. It grows in lots of places and easily shows where it was grown.
Flavor & Structure
- Fruit: apple, lemon, pear; warmer = peach, pineapple
- Other: chalk, toast, butter (ML), brioche (lees)
- Feel: medium body, acidity depends on climate
- Oak: ranges from none to toasty and rich
Key Regions
- Chablis: crisp, saline
- Côte de Beaune: layered, nutty
- California (Sonoma, Carneros): riper, creamy
- Yarra & Margaret River: fresher, citrus-led
Food Pairing
- No oak / lean: oysters, sushi, fresh goat cheese
- Oaked / richer: roast chicken, buttered lobster, creamy pasta
- Very spicy heat can clash with oak and butter
For fast, dish-specific suggestions, try our tool on the home page.
Quick Notes
- Blanc de Blancs Champagne = 100% Chardonnay.
- Malolactic turns sharp acid into softer, buttery notes.
- Cool nights help keep freshness and a mineral feel.