What is Chardonnay?
Chardonnay is a white wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Creamy or lightly oaked white wine with citrus, stone fruit and enough body for seafood, poultry and rich sauces. Typical flavours include Creamy or lightly oaked white wine with citrus, stone fruit and enough body for seafood, poultry and rich sauces..
Australia, New Zealand, France, Italy, Spain, Germany
Chardonnay
Fuller White · 11-14%
Style profile
Grapes, regions and character
Chardonnay is commonly associated with Chardonnay. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Australia, New Zealand, France, Italy, Spain, Germany.
Australia, New Zealand, France, Italy, Spain, Germany
Australia; New Zealand; France; Italy; Spain; Germany
What does Chardonnay pair well with?
Pair Chardonnay by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with Seafood, poultry, lamb, barbecue, creamy sauces and desserts depending on style.. It is usually less successful with Very hot chilli or highly bitter dishes can make wine taste harsh..
Best food matches
Pairings to avoid
What makes a good or bad Chardonnay?
A good Chardonnay should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium-high, so the wine should feel lively without becoming harsh. The body is usually medium-full, so it should match the weight expected from this style.
A poor Chardonnay can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Chardonnay, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Australia; New Zealand; France; Italy; Spain; Germany.
Serve Chardonnay at around 10-12°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
