If you think you dislike Chardonnay, you might just not have found the right one yet. Known for its diverse range of flavors, Chardonnay can vary greatly depending on where and how it’s produced. A wine, when made in one winery, can be lean and crisp with mineral notes, while another can have rich, buttery flavors with hints of oak. This variety makes Chardonnay a unique choice in the wine world.
To understand this, Aldo Sohm, a wine director at the three-Michelin-starred Le Bernardin and author of ‘Wine Simple: Perfect Pairings,’ offers insights into the factors affecting Chardonnay’s flavors. The climate in which grapes grow is crucial: warmer climates lead to grapes with lower acidity and higher sugars, often resulting in wines with higher alcohol content. Cooler climates maintain higher acidity levels, creating a different flavor profile.
The aging process also contributes significantly. Aging Chardonnay in oak barrels introduces a vanilla-like quality, especially from new oak, whereas stainless-steel tanks produce what is known as “unoaked” wines, which lack this distinctive flavor.
Additionally, Chardonnay grapes are not just used in wines labeled as Chardonnay. They are a vital component in Chablis, Pouilly Fuissé, Meursault, white Burgundy, and even blanc de blancs Champagne. If you are a fan of Champagne, chances are you enjoy Chardonnay without realizing it.
For those who prefer Sauvignon Blanc, there’s a chance they might appreciate Chablis—a dry and mineral-driven member of the Chardonnay family, perfect with seafood like oysters.
In contrast, classic buttery Chardonnays, often found in regions like Napa Valley, are known for their rich, oaky, and vanilla flavors, a result of being aged in new oak from warmer climates.
Sohm encourages wine enthusiasts to maintain curiosity. Don’t be quick to write off Chardonnay. Experiment, ask for advice in stores, or try a sample in restaurants. After all, the enjoyment of wine is deeply personal and subjective. Choose the one that pleases your palate.
