Guide to Wine Podcast: Episode 6

Grape Deep Dive - Chardonnay

Air Date: Wednesday, June 28th 2023

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Welcome to a new series on my podcast all about wine varietals! In today's episode, we dive into the fascinating world of Chardonnay covering its history, characteristics, and popular styles from different regions. If you enjoy this episode, don't forget to rate, review, and subscribe to The Cork & Fizz Guide to Wine Podcast. New episodes release every Wednesday!

Chardonnay Basics

• Origin: Chardonnay originated in the small village of Chardonnay in Maconnais, Burgundy, France. It was likely spread by monks throughout France, and the earliest recorded reference to Chardonnay dates back to 1330.
• Grape Details: Chardonnay grapes are relatively neutral, acting as a "blank canvas" that can adapt to the climate and winemaking techniques. The flavors and aromas associated with Chardonnay are a result of its vinification processes.
• Climate: Chardonnay grapes are versatile and easy to grow, tolerating both heat and cold. They prefer poor soil high in limestone.

Cool vs. Warm Climate

• Cool Climate: In general, cool climate Chardonnays have less ripeness in the fruit which results in a wine with higher acidity, lower alcohol, and a lighter body. Flavors are more tart and bright.
• Warm Climate: Warm climate Chardonnays offer more ripeness in the fruit which results in a wine with lower acidity, higher alcohol, and a fuller body. Flavors tend to be softer and sweeter.

Popularity

• Chardonnay is the most planted white grape in the world, found in over 41 countries.
• In the 1980s, Chardonnay gained widespread popularity, becoming more familiar than geographically-named wines it had traditionally produced.
• The 1990s and 2000s saw a backlash against Chardonnay, famously known as "ABC" or Anything But Chardonnay.

Oak & Malolactic Fermentation

• Oak: Chardonnays aged in oak barrels offer a broader mouthfeel and can impart flavors like toast, spice, caramel, vanilla, and coconut. The oak contact does not create the buttery flavor often associated with Chardonnay. That comes from malolactic fermentation. 
• Malolactic Fermentation: The buttery sensation in Chardonnay comes from a compound called diacetyl, a byproduct of malolactic fermentation. This secondary fermentation converts malic acid (aka what you'd find in a green apple) into lactic acid (aka what you'd find in milk).

Popular Styles/Regions

• White Burgundy: The world's most revered Chardonnays come from Burgundy, France. Expect flavors of crisp apple, citrus, peach, apricot, toasted almonds, and hints of oak and malolactic fermentation.
• Chablis: Situated in northern Burgundy, Chablis produces lean, steely Chardonnays with a flinty-mineral edge, reminiscent of Sauvignon Blanc.
• Blanc de Blanc Champagne: Made from white grapes, Chardonnay-based Champagnes from the region north of Burgundy offer flavors of green apple, lemon, peach, and brioche.
• Willamette Valley, Oregon: Known for Burgundian-style wines, Willamette Valley's Chardonnays showcase bright fruit flavors, some oak aging, and minerality.
• Yarra Valley, Australia: Located in Victoria, Yarra Valley produces Chardonnays with crisp acidity, fresh citrus, and some oak aging that complements the bright fruit.
• Aconcagua Valley, Chile: With a warmer climate but cooling sea breezes, Chardonnays from Aconcagua Valley exhibit tropical fruit flavors, minerality, and hints of vanilla.

Thank you for joining us on this episode of The Cork & Fizz Guide to Wine Podcast! If you enjoyed it, please rate, review, and subscribe.

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• In my next episode, you'll get to hear my special interview with winemaker Mari Womack from Damsel Cellars.
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