Chapter 7: Chardonnay

Question 1

Describe the climate that suits Chardonnay

Answer 1

Can grow in varying climates from cool (Chablis) to hot (parts of California)

Question 2

What are the flavours you would expect of a cool climate Chardonnay? (E.g Chablis)

Answer 2

Green fruit (pear, apple) with citrus and occasionally vegetable notes (cucumber).

Question 3

What are the flavours you would expect of a moderate climate Chardonnay (like Burgundy and some premium New World regions)?

Answer 3

White stone fruit (peach), citrus notes and hints of melon.

Question 4

What are the flavours you would expect of a hot climate Chardonnay (many New World sites)?

Answer 4

Tropical fruit like peach, mango, pineapple, banana, fig.

Question 5

What is malolactic fermentation used for and what flavours does it contribute?

Answer 5

Used to soften harsh acids and can result in dairy notes like butter and cream.

Question 6

How are lees used?

Answer 6

The dead yeast cells (lees) can be stirred through the wine after fermentation has finished and add a creamy texture and savoury flavours.

Question 7

What flavours would you expect from oak?

Answer 7

Flavours of toast, vanilla, coconut

Question 8

What is the basic flavour profile of Chardonnay?

Answer 8

Quote full bodied. Weighty, creamy texture.

Question 9

What would you expect to see in an aged Chardonnay?

Answer 9

The best age well, developing honeyed, nutty, savoury complexity.

Question 10

What is the classic region for Chardonnay?

Answer 10

Burgundy (Bourgogne), eastern France.

Question 11

What are the quality level labelling terms for Burgundy?

Answer 11

Lowest to highest:
Regional - 23,eg “Bourgogne”
Appellation/village - 44, eg “Macon-villages”, “Mercurey”
Premier cru - 684, eg Mercurey 1ère Cru”
Grand Cru - 43 n Côte d’Or and Chablis only

Question 12

What is the Côte d’Or? Describe what you would expect of a Côte d’Or Chardonnay.

Answer 12

In the heart of Burgundy.
Moderate climate with ideal conditions for high quality Chardonnay.
Mainly come from the southern half (Côte de Beaune) and are usually sold under the name of the village from which the grapes originate.
- Meursault and Puligny-Montrachet are the two main villages.

Question 13

What would you expect of Meursault and Pouligny-Montrachet Chardonnays?

Answer 13

Full bodied, complex succession of different flavours including citrus, white stone and tropical fruit, oak, spice, and savoury notes.

Complexity and body are often added by fermenting in small oak barrels, and ageing then in contact with the yeast left over from fermentation.

Question 14

What are the 5 main wine producing regions in Burgundy?

Answer 14

North to south 
Chablis
Côte de Nuit (Côte D'Or)
Côte de Baune (Côte D'Or)
Côte Challonaise
Maconnais

Question 15

What are the designations for Burgundy

Answer 15

Regional
Village
1ère Cru
Grand Cru

Question 16

Where do the majority of Grand Cru White Burgundies come from?

Answer 16

All but one of the region’s white Grand Cru wines are in the Côte de Beaune

Question 17

What is the Maconnais known for?

Answer 17

For producing large quantities of easy-drinking and more affordable white wine.

Question 18

What flavour profile would you expect from a Chablis?

Answer 18

Citrus, green fruits, high acidity and no discernible oak (unlikely to be Oaked). May have notes of flint.

The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates.

Question 19

What would you expect from a pouilly-fuissé Chardonnay?

Answer 19

Full bodied with tropical fruit (pineapple, melon) and oak.

Question 20

What region is Pouilly Fuissé from?

Answer 20

Maconnais, Burgundy

Question 21

What are the main Australian regions for Chardonnay?

Answer 21

Victoria - Yara valley
Adelaide Hills
Margaret river

Question 22

What flavours would you expect in a classic Australian Chardonnay?

Answer 22

Pronounced fruit (fresh citrus and melon) and well-integrated oak flavours but egs with more restrained fruit characters and less or no oak are becoming more common

Question 23

What is the main region in NZ and what would you expect if it?

Answer 23

Marlborough. Premium Chardonnay with high natural crisp acidity with pronounced tropical fruits, citrus and mineral notes. The best have pronounced oak.

Question 24

What climatic effect occurs in California which aids Chardonnay growing?

Answer 24

Most premium areas are cooled by breezes and morning mists blown in from the Pacific Ocean. This slows ripening of the grapes and allows intense, complex flavours to build up.

Question 25

What are the main Californian regions for Chardonnay?

Answer 25

RUSSIAN river, Sonoma, Carneros.

Question 26

What are the styles of Californian Chardonnay?

Answer 26

Vary greatly. Many are very full bodied with intense rich citrus and peach flavours and are heavily oaked. Others are very savoury and similar to Cote D’Or Chardonnays.

Question 27

What are the main regions for Chardonnay in Chile?

Answer 27

Central Valley, Casablanca.

Question 28

What climatic factors aid the growing of Chardonnay in Casablanca, Chile?

Answer 28

Cool sea breezes and morning dogs slow down ripening and allow for flavours to build up while acids are retained.

Question 29

What flavours are notable in Chilean Chardonnay?m and how are they cultivated?

Answer 29

Banana and melon flavours are enhanced by barrel fermentation and oak ageing

Question 30

Where do premium Argentinian chardonnays come from? What factors aid growing?

Answer 30

Mendoza. High altitude and cool nights help produce intense flavours often with a spicy oak character

Question 31

What area in South Africa produces Chardonnay?

Answer 31

Walker Bay and cool coastal areas

Question 32

In Australia, which grape variety is commonly blended with Chardonnay?

Answer 32

Semillon

Question 33

In South Africa and California , which grape variety is commonly blended with Chardonnay?

Answer 33

Colombard

Chenin blanc

Question 34

Which grape variety is commonly blended with Chardonnay to add oily texture, full body and a peachy floral character?

Answer 34

Viognier