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Chardonnay. Physical characteristics. Not very soil specific But does translate the terroir well Early budding and early ripening Grows vigorously Ripens to a high level of sugar but loses acid quickly. Winemaker choices . Ferment in oak or stainless steel Chaptalization? Acidification?
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Physical characteristics • Not very soil specific • But does translate the terroir well • Early budding and early ripening • Grows vigorously • Ripens to a high level of sugar but loses acid quickly
Winemaker choices • Ferment in oak or stainless steel • Chaptalization? • Acidification? • Deacidification? (malo lactic fermentation) • Barrel aging? • battonage
Regions • Burgundy • Home of Chardonnay • Limestone soils in vineyards in Cote d’Or • Aspect of vineyards gives maximum sun exposure • Chablis • Subregion of Burgundy • Special Kimmeridgean soils of fossilized oyster shells
New World regions • Most famous in California and Australia • Planted throughout wine world • Considered the most commercially viable of all white grapes
Styles • Cool climate style • Lean and acidic • Pear, citrus, green apple • Terroir often high in minerality • Cool regions that use oak give wines with minerality plus smoke, nuts and toast
Styles • Warm weather styles • Very fruit forward • Peaches, tropical fruits • Often with lots of oak influence and malo lactic fermentation • Buttery, creamy, vanilla
Ageability • Most warm weather styles are ready upon release • Cooler regions can age 5-10 years • Best regions from Cote d’Or can age up to 30 years
Pairing suggestions • Unoaked Chardonnay works well with seafood and lighter dishes • Malolactic treated wines make good comparison matches to cream sauces and cheeses • Highly oaked Chardonnay can be a light red wine replacement • Some slightly sweet NW versions can work with spicy foods or sweetish food