By Clodagh Dowson
Everyone’s heard of Chardonnay! A true example of versatility when it comes to grape varieties, wines produced from Chardonnay grapes are a clear reflection of where the grapes were grown and how the wine was made.
Chardonnay originates from Burgundy, France, however the grape has been adapted to different climates across America, as well as parts of Australia. Unoaked chardonnays (usually grown in cooler climates) tend to be crisp, acidic and citrusy (think Sauvignon Blanc but fuller bodied), whilst oaked Chardonnays deliver that creamy texture, containing richer notes of tropical stone fruits, vanilla and butter. Both styles, however, will have notes of green apple and citrus, as well as those iconic hazelnut aromas.
Often referred to as the winemaker’s grape, flavours of Chardonnay wines can be influenced by different winemaking techniques. Have you ever wondered where that buttery sensation on the palette comes from when drinking an oaked Chardonnay? The answer is malolactic fermentation, a process by which bacteria convert tart, malic acid into a softer lactic acid, giving the wine that beautiful creamy texture. Another example of a technique used to influence aromas and notes in Chardonnay wines is lees stirring, a technical process whereby dead yeast cells left at the bottom of the barrel after fermentation are stirred into the wine. This enhances that silky Chardonnay texture, as well as deepening flavours and complexity.
When selecting dishes to serve alongside Chardonnay, this will vary depending on the wine’s style and ageing process (or lack thereof). Unoaked Chardonnays work beautifully with creamy dishes and seafood, as the wine’s acidity cuts through the richness of the food - think risotto, moules frites and oysters. When choosing dishes to compliment oaked Chardonnays, lean towards rich seafood and white meat with heavier textures such as crab and pork tenderloins.
Waddesdon Rothschild Collection Chardonnay | Waddesdon Manor
Harvested at night to preserve the integrity of the grape skin and help retain natural purity of aroma. This beautiful Chardonnay derives from the coolest vineyards in the Languedoc close to the border of Étang de Thau. The freshness and energy of this Chardonnay is exceptional. The winemakers have introduced a very small amount of oak interaction, with 15% of the wine being aged in French oak; this helps to add texture and creaminess to the energetic core. Quince, honey, peach and ginger make up a pretty nose that is followed by an elegant, rounded palate.
Baroness Nadine | Waddesdon Manor
This vintage offers ripe tropical fruits, fresh citrus notes, roasted hazelnut, macadamia, and citrus blossom. This is a wonderful wine with a core of ripe tropical fruit all held together by a luxurious yet well- judged streak of rich oak. Baroness Nadine is crafted in a different style compared to a few years back – the style is much more in keeping with fashion, and subsequently the use of new French oak has been toned down. Baroness Nadine 2022 is considered the best vintage produced at Rupert and Rothschild Vignerons, balancing racy acidity and creamy well-balanced oak.
Penfold's Bin 311 Chardonnay | Waddesdon Manor
A burst of lemon blossom and white spring flowers is followed by lemon pith and other citrus enticement. Scents of cashew, pistachio-embedded nougat with a persistent citrus line framed by white stone fruit. Again, a lovely linearity evident all balanced by mouth-watering acidity with a subtle, nutty edge. Whist this acidity is quite pronounced the French oak underpins everything beautifully. This displays very clever winemaking and brings together the three sources of fruit incredibly well.
