Originally from France, Chardonnay is now found in almost every wine-producing country in the world and is also one of the most widely planted grape varieties. Its widespread presence results in cultivation across regions with very different climatic characteristics. As you might expect, these varying climates significantly influence the grape and the wine it produces.
Chardonnay is a grape with a very high adaptability. Its global popularity is owed to this feature. It is enjoyed by a broad spectrum of wine lovers, from novices to experts. Moreover, being produced both in tanks and oak barrels gives winemakers the opportunity to work with different variations.
Since Chardonnay is such a dominant and widespread wine, it’s worth noting the reaction group among wine lovers. This group expresses their opposition to Chardonnay with the “ABC” slogan, which always makes us smile. “Anything But Chardonnay” is a phrase that can be translated as “Anything but Chardonnay, no matter what,” a humorous saying indeed.
REMEMBERING WHAT WE KNOW ABOUT CHARDONNAY
Chardonnay wine, born in the Burgundy region of France, appears in the glass with colors ranging from pale yellow to golden yellow.
In cold climates, it is recognized by aromas of citrus, green apple, and pear.
In warmer climates, it exhibits richer aromas such as peach, melon, pineapple, and mango.
The acidity level varies between medium and high, making it easy to drink.
The body ranges from medium to full-bodied depending on the processing method.
COMPLEX FLAVORS IN CHARDONNAY WINES
We always say that three fundamental elements determine what we see in our glass:
- Grape
- The Terroir
- The Human Element
In this article about Chardonnay, we have seen what the grape itself contributes in terms of acidity and body, and the effects of cold and warm climates as key aspects of terroir.
Now it’s time to look at how human influence and other factors of terroir beyond climate create differences in Chardonnay wines.
HOW DOES SOIL TYPE AFFECT?
One of the vine’s most important features is its ability to adapt to various soil types. Limestone and clay soils, especially with their water retention properties, are soils where vines adapt without much strain. If these soils were once underwater in ancient geological periods and enriched with marine fossils, the Chardonnay wines from these regions often give us aromas reminiscent of wet stones walking along the shore. The Chablis wines from Burgundy, the birthplace of Chardonnay, are among the best examples of this.
WHAT CAN BE ACHIEVED WITH YEAST USAGE?
The main role of yeast, to which we owe the existence of wine, is fermentation. But winemakers have discovered another effect of leaving yeast in the tank after fermentation: the aroma of toasted bread.
If a winemaker wants to differentiate their Chardonnay by using toasted bread aromas, one way is by managing the dead yeasts carefully.
THE EFFECT OF TANKS USED FOR FERMENTATION
The tanks used in winemaking differ in oxygen permeability. If a winemaker prefers almost no oxygen contact, insulated stainless steel or concrete tanks are chosen. Fermentation under low oxygen conditions can produce a burnt, smoky aroma similar to that of extinguished matchsticks — an aroma that does not always please the nose.
THE IMPACT OF ANOTHER MICROORGANISM BESIDES YEAST
The softening of the sharp malic acid in Chardonnay wine is done by another microorganism. Technically called “Malolactic Fermentation (MLF),” this process is actually a chemical transformation rather than fermentation. One of the most important flavors it adds is buttery and creamy notes. Thanks to this, Chardonnay wines have a silky, oily texture in the mouth.
OAK BARRELS AND CHARDONNAY
In Chardonnay production, fermentation is mostly done in stainless steel tanks. After this stage, the winemaker makes decisions based on the flavors they want to emphasize in the wine.
If the fresh wine meets expectations, it can be bottled and sold without further treatment. But if the flavor and aroma expectations mentioned above or others are sought, oak barrels become an important option.
The impact of oak barrels on Chardonnay depends significantly on the origin of the barrel (French, American, etc.) and how many times it has been used. Especially with the first use, oak barrels provide prominent vanilla, caramel, and spice effects, which — if not used moderately — can even obscure the primary profile of the grape. The effects of barrels in subsequent uses are less pronounced.
A FINAL WORD
Chardonnay is one of the most consumed wines worldwide. As with every wine, the grape, the land where it grows, and the winemaker leave deep marks on the final product. Setting aside uncontrollable climate effects, we have tried to see how human-controllable factors create variations in Chardonnay wines.
The influences that experience and expertise can produce in Chardonnay naturally differ with other grapes. The fact that wine has such a broad spectrum and that our growing understanding of the production process allows us to discover the still hidden, secret sides of this millennia-old product is what excites us the most, isn’t it?
