Chardonnay - The most diverse white wine

When I ask someone if they like Chardonnay, it can go one of two ways. You either love it or you hate it. Well I am here to tell you that it doesn't have to be that way! 

Let's talk about Chardonnay in general, to get more familiar with the grape. 

-- Chardonnay is a green skinned grape that is used to make a white wine. It originated in Burgundy, France. (Eastern France) It is the most planted grape in the U.S. and the World. Chardonnay is the most diverse white wine! It can taste so different depending on climate and how it's produced. 

Unoaked Chardonnay: 

Not all Chardonnay taste like licking a piece of wood. I promise! So if that's not your style, go for something from a cooler climate or a Chardonnay aged in stainless steal or neutral oak. 

Chablis (Burgundy, France) is one you need to try if you don't prefer the buttery Chardonnay we are all familiar with. Chablis has a flavor profile of fresh apple, pear, citrus fruits, and pineapple. This region  is not only where this grape originated but it specializes in it. Chardonnay is the only grape grown in Chablis. 

Also look for Chardonnay aged in stainless steal tanks or used (neutral) oak barrels. 

Where can you find unoaked or cooler climate Chardonnay? Look for Chardonnay from Sonoma Coast California, Western Australia, Loire Valley France, Chablis France, Calchagua Chile, Casablanca Chile, and Oregon. 

Some of my favorites: 

Smoking Loon Steelbird Unoaked Chardonnay 

Jean-Pierre Grossot Chablis

La Crema Sonoma Coast Chardonnay 

The Wishing Tree Unoaked Chardonnay 

Oaked Chardonnay:

So what actually produces the butter or vanilla taste in wine? 

New oak barrels have aroma compounds called oak lactones that seep into the wine to give it flavor. (A lot of fancy words and chemistry.. If you want to read more, here is a great definition by UC Davis Waterhouse Labs http://waterhouse.ucdavis.edu/whats-in-wine/oak-lactones)

Malolactic Fermentation (for short, Malo) is also something that gives those big buttery Chardonnays that creamy mouth feel. This happens after the wine has gone through fermentation. Malo turns malic acid to smooth lactic acid. Have you ever had a Chardonnay that tastes creamy? Well now you know where that comes from. 

Where can you find these buttery, "oaky" Chardonnays? Look for them from Southern or Eastern Australia, Napa Valley California, Paso Robles California, Lake County California, and Mendoza Argentina. 

Some of my favorites: 

Sbragia Home Ranch Chardonnay

Donum Carneros Estate, Single Vineyard Chardonnay 

Neyers Chardonnay '304'

Alamos Chardonnay

Fun Facts: 

Serving Temperature:

• Unoaked - 48 degrees F 
• Oaked - 54 degrees F

Food Pairings: 

• Soft Cheese (goat/cow milk)
• Fish with herbs
• Chicken 
• Turkey
• Lobster
• Crab

Don't give up just yet on this widely planted grape. There are so many different styles! I hope this helps you find one you enjoy!