Chardonnay

Question 1

Characteristics

Answer 1

Typical cool-climate: Dry, high acidity, light or medium body, light or medium flavors of green fruits (apple, pear), citrus (lemon, lime) and wet stones.

Typical moderate-climate: Dry, medium or high acidity, medium or full body and medium or pronounced flavors of lemon, stone fruits (peach) and sometimes tropical fruit (melon).

Typical warm-climate: Dry, medium in acidity, full body with pronounced flavors of stone fruit (peach) and tropical fruit (pineapple, banana).

Question 2

Climate

Answer 2

Cool, moderate, and warm climates

Question 3

Maturation and Blending

Answer 3

Oak barrel fermentation/maturation can add body and flavors (smoke, vanilla, coconut).

Unoaked wines produced.

Single varietal wines and blended with local varieties

Question 4

Important regions

Answer 4

France: Burgundy, south of France

USA: California (Carneros, Sonoma, Napa Valley and Santa Barbara County) and Oregon

Australia: Adelaide Hills, Yarra Valley, Margaret River

New Zealand: Marlborough, Hawke’s Bay

Chile: Casablanca Valley, Central Valley

South Africa: Western Cape, Walker Bay

Question 5

Winemaking options

Answer 5

Acidification - adding extra acid during winemaking to balance alcohol and body - used in WARM climates

Malolactic conversion - adds dairy flavors & softens harsh acids

Lees contact - during maturation adds body & bread flavors

Oak - adds body and flavors