Chardonnay is the most popular white wine in the world. The green-skinned grape originated in the Burgundy region of France, but now grows in almost all major wine regions across the world, from Chile to New Zealand, Australia, and South Africa. The chardonnay grape is sturdy, easy to grow, and naturally neutral, making it a winemaker’s dream to work with. The taste of Chardonnay is heavily influenced by the climate and terroir, its ripeness at harvest and methods of aging. It can quickly take on a variety of different characteristics, depending on where it is grown, and how it is matured. Most of the times, the result is an endlessly sippable, easy to enjoy wine with a balanced acidity.

Nose & Mouth

In general, Chardonnay is known to be a relatively dry, medium-bodied white wine emanating fresh, crisp notes of tropical fruits citrus, tobacco, vanilla, beeswax, butter. In the glass the color differs depending on the area and the plantation from pale greenish to deep gold. In the case of cold climates the aromatic bouquet varies from citrus to green fruits. In warmer climates like Cyprus, the nose presents ripe stone fruits, mango, pineapple and banana. The acidity of this variety is ranging from medium to high depending on climate and style. Oaked Chardonnays are rich, full-bodied and have additional flavors of vanilla, butter and even caramel from the oak.

Combination with food

Chardonnay can be paired with a variety of flavours. In fresh and “sharper” versions, it can accompany seafood dishes, such as mussels, seafood platters, salads, mushrooms, even chicken chops with lemon sauces! In the richest oaked versions, it fits perfectly with risotto, cheese dishes such as cheese soufflé, pasta with white sauces, smoked hams and spicy plates.