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Grapes Chardonnay (Chardonnay) is called both the most unpretentious and the most capricious of all varieties. Firstly, because these berries grow on virtually any soil, except for the most greasy and wet ones, they are not afraid of frost (as they ripen before autumn colds and rains), and the wine almost always turns out to be excellent. Secondly, because this variety is sensitive to everything that happens: temperature changes, winemaker’s actions, storage conditions, etc. Predicting the taste of a drink is very difficult.
Historical information
Genetic analysis has established that Chardonnay grapes are almost certainly the result of crossing Pinot and Goue Blanc. The visual resemblance to Pinot Noir has been noted for a long time, but not all sommeliers and winemakers agreed with this version of the origin of the popular variety. For example, the theory of the “birth” of Chardonnay from Cultivated Grapes (Vinis Vinifera) has spread, and in Lebanon and Syria, the Middle East is considered to be the birthplace of these golden-green berries: as if the knights brought the variety to Europe from the Crusades. Finally, the Cypriots claim that Chardonnay is a mutation of one of the island’s autochthonous varieties.
Most experts agree that Chardonnay wine is of Roman origin. The descendants of Romulus and Remus brought the Gue Blanc variety from Croatia, which instantly became popular among the peasants. New grapes were planted near Pinot. The two varieties crossed and the result was Chardonnay, Aligote, Gamay and several other famous grape varieties.
It is believed that it was in Burgundy, namely the village of Chardonnay (the name translates as “overgrown with thistles”) – this variety was “brought to mind” and made what it is now – the standard of white wine and one of the most popular wine-making varieties in the world .
In 2008, there were 34 officially recognized Chardonnay clones in the world, developed for reasons of better adaptability to climatic conditions. Some mutations are distinguished by a fuller taste, others by disease resistance, and others by unpretentiousness and immunity to temperature extremes. Each winemaker decides for himself which clone is best suited to his area.
Variety description
Chardonnay grapes are small round berries tightly packed into a strong cone-shaped bunch, thick skin hides juicy fragrant pulp. Chardonnay has an average yield, but to get a good wine it is even artificially restrained so that the vine gets the maximum sun and nutrients from the soil.
The soil should be calcareous, but the variety takes root well on chalk or clay. Chardonnay, in principle, is not very whimsical and can bear fruit in virtually any conditions. As mentioned above, the taste of Chardonnay wines depends on many factors, in addition, drinks of different strengths and “saturation” are produced from these grapes. Berries are the basis for varietal wines and blends (blends), “still” and sparkling, including champagne.
Outwardly, the berries are very similar to Pinot Blanc (after all, they are relatives), so these varieties were often confused before, but professionals know the sure sign of difference: a ripe Chardonnay is more golden green than its noble parent.
Features of the production of Chardonnay wines
White Chardonnay wine can be drunk immediately after fermentation is complete, the drink will have a light floral taste with sourness. However, in the 90s, wine aged in oak barrels came into fashion – the drink is distinguished by oily notes, tones of smoke, toasted bread, and tropical fruits.
The taste of a dry chardonnay is highly dependent on two factors: whether the drink has undergone malolactic fermentation (malolactic fermentation) and aging in barrels. At the end of the XNUMXth century, young wine was often simply driven through oak chips (dried wood), which made the taste sharp, unbalanced and “overtanned” (an excess of tannins affected), now this is almost not practiced. Finally, the taste of the drink is determined by the region (climatic zone).
Regions of Chardonnay production
Burgundy is considered the birthplace of this white wine – sommeliers claim that it is there that the real reference chardonnay is produced, especially in the Chablis appellation. However, today not only French wines win prizes at international competitions, they are worthy of competition with the developments of Canadian and American winemakers.
Burgundy Chardonnay has a slightly mineral taste, in the bouquet you can distinguish notes of green apples, duchesse, lemon, fresh hay.
Californian chardonnay is more full-bodied, vanilla, spices, oak tones are felt in it.
Australian Chardonnay is distinguished by nutty tones with nuances of oriental sweets, gooseberry aroma.
In addition, Italy, Moldova, Georgia, South Africa, Chile, Slovenia, Argentina, New Zealand, Germany, and Austria produce their own Chardonnay.
How to drink Chardonnay
Chardonnay is drunk chilled to 8-12 degrees, there is a universal rule – the rougher the taste, the colder the served drink should be.
Due to the fact that Chardonnay wines do not have a universal characteristic taste (except for a slight “smokyness” and “lemonity”, but they can also overlap with other blend varieties), it is difficult to find a universal gastronomic pair for them.
Light wine goes well with river fish and seafood, more full-bodied wine can be eaten with white meat, lean beef. Fruit varieties are served with dessert, aged chardonnay is complemented with salads. Like any dry white wine, this variety makes a harmonious pair with cream cheeses, white bread, fruits, olives, pistachios, nuts and sweets.