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Chardonnay is the most widely planted white wine grape in the world. The original fame of Chardonnay comes from it's success in the Burgundy and Champagne regions of France. White Burgundy must be made from the Chardonnay grape unless the label indicates it was made from a much less well known grape, Aligoté.
It can produce varied styles of wine, ranging from light and sharp to big, flowery, oak filled creations that can accompany the richest food. At the lighter end, it can have only a faint hint of lemon or apple, while Chardonnay is aged in oak barrels, it can derive the classis notes of butter, cream and soft spices such as nutmeg, cinnamon or vanilla in aroma and flavour.
Chardonnay also ages well in the bottle, though not as long as many red wines. It likes slightly cooler climates (warm days/cool nights) and develops less acidity than Sauvignon Blanc. Some producers put their Chardonnay (or some of it) through malolactic fermentation which reduces crispness and brings out a rich, buttery taste. This usually shortens the life of the wine as far as aging is concerned.
Wines made from the Chardonnay grape are usually best served chilled. Chardonnay matches very well with chicken and with dishes that are served with a lot of butter or a cream sauce. Most Chardonnays lack the acid to match as well with seafood as Sauvignon Blanc or Riesling.
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