Wine Varietal

Chardonnay
  • Pronounced
    (shahr-duh-NAY)
  • Appearance
    Straw yellow to yellow-gold
  • Body Style
    Medium to full-bodied
  • Flavors
    Apples, pears, lemons, oranges, grapefruit, peaches, melons, tropical fruit, pineapples, figs, spice, vanilla, butter, butterscotch, buttered toast, custard, honey and hazelnut
  • Major Source
    Argentina; Australia; California; Chile; France (Burgundy and Champagne regions); Italy; New York; New Zealand; Oregon; South Africa; Texas; Virginia
  • Food Matches
    Brie
    Camembert
    Pork
    Veal
    Pasta - White Sauce
    Chicken
    Delicate Fish
    Fully-Flavored Fish (Salmon, Tuna)
    Lobster
    Shellfish
Known as the king of white wines, Chardonnay makes excellent, rich and complex white wines. In the Burgundy district of France, it is used for some of the greatest wines created including Montrachet, Meursault and Pouilly-Fuisse. In Champagne it is used for Blanc de Blancs and Rose. Australia produces a large amount of Chardonnay. The grape grows well in many of the great regions of California including Napa, Sonoma and the Central Coast.