1 / 9

Chardonnay

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?

cruz-bridges
Download Presentation

Chardonnay

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chardonnay

  2. 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

  3. Winemaker choices • Ferment in oak or stainless steel • Chaptalization? • Acidification? • Deacidification? (malo lactic fermentation) • Barrel aging? • battonage

  4. 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

  5. New World regions • Most famous in California and Australia • Planted throughout wine world • Considered the most commercially viable of all white grapes

  6. 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

  7. Styles • Warm weather styles • Very fruit forward • Peaches, tropical fruits • Often with lots of oak influence and malo lactic fermentation • Buttery, creamy, vanilla

  8. 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

  9. 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

More Related