ISG Session 2: Chardonnay

Warm Climate Corrections

Acidified and subjected to dealcoholization (where permitted)

New World Regions

Argentina (Mendoza, rich and oaky), Australia (oak and tropical flavors), California (Napa - oaked, Sonoma Coast - unoaked), Chile (Casablanca, unoaked), New Zealand (Marlborough - cool climate, Gisborne - warm climate), South Africa (Western Cape - coastal climate), PNW (Washington and Oregon)

Unoaked Warm Climate Food Pairings

Aromatic and herb scented fish, light dishes with fruit notes

Other European Regions

Austria, Germany, Italy, Portugal, Spain, Switzerland

Chardonnay Origin

Burgundy, France

Cool Climate Corrections

Chaptalization - sugar added before fermentation to increase alcohol

Oaked Food Pairings

Creamy/buttery sauces, poultry, white meat, brie & camembert cheese, mild cheddar

Cooler Regions

Crisp and refreshing with medium alcohol

Budding and Ripening

Early budding and early ripening - can over ripen in warm climates

Burgundy

East central France

Winery Basics

Fresh juice is rather neutral - easily manipulated and allows creativity

Susceptibility

Frost, couloure, millerandage, rot (moist soil and humid/wet environment), powdery mildew

Nose

Green apple, pear, lemon, stone fruits, tropical fruits, baked apple Minerality (terroir) Cream/butter (MLF) Bread/yeast (bâttonage) Vanilla, toast, oak, smoke, caramelized nuts, honey (oak aging)

Grape Color

Greenish yellow/green, yellow, large and thin skinned with freckles

Warm to Hot Regions

Higher in alcohol, fuller bodies, lower acidity

Warm Climate Palate

Medium acidity, moderate to high alcohol, medium to full body

Cool Climate Palate

Medium to high acidity & body, moderate alcohol, subtle flavors of apple, pear, and tree fruit

Chablis

Northernmost region in Burgundy. High acid, mineral rich, no oak

Warm Climate Appearance

Oak aged - moderate to deep gold/yellow

Noble Grapes of Champagne

Pinot Noir and Chardonnay

Soil

Prefers calcareous soil (limestone, chalk, & chalky marl of Champagne and Burgundy)

Côte de Blancs

Primary region in Champagne for Chardonnay

Yield

Produces naturally reliable and consistently moderate yields - up to 6T per acre

Cellaring Potential

Ready to drink, but top wines can age 10+ years

Champagne

Region in Northeast France

Unoaked Cool Climate Food Pairings

Simple, salty, fresh shellfish

Côte de Beaune

South of Chablis. Rich, oak fermented, extended aged wine. Notable villages of Meursault, Puligny-Montrachet, Chassagne-Montrachet

Mâconnais

Southernmost region of Burgundy region. Creates wines between the styles of Chablis and Côte de Beaune. Notable village of Pouilly-Fuissé

Cool Climate Appearance

Stainless steel, moderate straw with green notes