International Chardonnay Day #ChardonnayDay
Celebrated each year on the Thursday before Memorial Day, this holiday was started by Rick Bakas.
Chardonnay has lovers and haters, but this grape is undeniably one of the most popular in the world. Grown around the globe in more than 40 countries, it can be bright, crisp, and minerally as in Chablis, or buttery and ripe like those made famous in California. It is truly a grape that takes on the character of the climate and can be molded by winemakers.
In the US, it is delicious from the cool climate of Santa Barbara’s Sta. Rita Hills, as well as from the Willamette Valley of Oregon!
How about some pairings for the different styles?
Roasted chicken with a buttery oaked warm climate Chard or a Petit Chablis with raw oysters.
I have friends who LOVE Chardonnay and proclaim themselves #chardcore (I’m lookin’ at you @girlsgograpedotcom!)
This is the day to celebrate! Cheers to Chardonnay!
Some Chardonnay Facts
- Chardonnay is a natural cross between Pinot and Gouais Blanc.
- Historically, it was cultivated in the area between Lyon and Dijon in France.
- It buds early, so it is susceptible to spring frosts.
- It is also early ripening and tends to be a productive variety.
- In France, it is the grape of Chablis, where the Kimmeridgian and Portlandian soils create delicious wines with a mineral note.
- Chardonnay is also the primary white grape in Burgundy, in the Côte d’Or. It thrives in the Côte de Beaune.
- Chardonnay is also one of the Champagne Region’s primary grapes and the dominant grape in the Côte de Sézanne and Côte de Blanc areas.
- The flavors of Chardonnay are greatly affected by climate.
- Warmer climate= riper fruit flavors that lean to tropical fruit.
- Cooler climate=leaner, crisper wines with citrus notes and crisp acidity
- This is considered a “non-aromatic” grape. “Aromatic” grapes have higher levels of “terpenes,” which are aroma compounds often found in flowers. The Chardonnay grape has fewer of these compounds.
- Aromas in Chardonnay! Many of the aromas in Chardonnay come from the winemaking techniques.
- Butter from Malolactic fermentation
- Spice from aging in barrel
- Bready notes from resting on the lees (dead yeast cells from fermentation)
- Flint or matchstick from being kept in a reductive environment, like concrete or a closed stainless steel tank.
Celebrating International Chardonnay Day with Chardonnays from Argentina and Italy!
Well, we’ve discussed where Chardonnay is grown in France. But really, almost anywhere that you can grow wine grapes, you will find Chardonnay. Argentina and Italy might not be the first places that you think of when you think of Chardonnay, but they are indeed grown here!
Virgen Organic Chardonnay 2021 SRP $13
From Domaine Bousquet, the largest exporter of organically grown wines in Argentina, this wine is not just organic but is vegan, with no sulfites added.
Domaine Bousquet is Regenerative Organic Certified and is a Certified B Corp. Their commitment to sustainability and the planet has been present since the planting of their first vineyards in 1997. Today, their commitment is stronger than ever.
The grapes for this wine are from Tupungato in the high altitude Uco Valley of the Mendoza region of Argentina. The altitude here allows for diurnal shifts (difference between daytime and night time temperatures) which help to keep the acidity in the wine. This wine is fermented in Stainless Steel. 13.5% abv.
Ca’d’Gal Piemonte DOC Chardonnay
Grown in Piemonte, Italy, at Tenuta La Cova in Calamandrana, on a 25-hectare property with 9 hectares of vineyards, 5 hectares of hazelnuts, and the remaining land with forest and other uncultivated areas to encourage biodiversity. The property is SQNPI-certified for organic.
These vines grow in white marble and blue clay soils. This wine rests on its lees over the winter until bottling in the spring. Interestingly, these vines have North-East exposure. Most growers plant on South facing slopes to take advantage of the sun. Northern exposure would indicate less sun, allowing for slower ripening. This wine sits at 13.5% alcohol.
I’m looking forward to a side-by-side with these two wines. I’ll be able to look at differences in winemaking styles, & climate. Watch for details on that in the next week or so!
Chardonnay Pairings
We have enjoyed some delicious pairings with Chardonnays in a multitude of styles. I thought we would share some of our favorites.
Scallops with butternut puree
with roasted green beans and broccoli rabe
paired with
Jean-Marc Brocard 2018
Chablis Premier Cru Vau de Vey
The wine opened up beautifully with lemon peel, dried flowers, unripe peach, lemon, chalk, and wet stone. It has a soft finish.
The dish was a puree of butternut squash with garlic, onions, ginger and shallot with apple cider, sage and thyme. On top go two seared scallops and that is finished with a salad of thinly sliced fennel and julienned green apple.
You can find the full article here.
Pôchouse paired with
Simonnet-Febvre Chablis Premier Cru Mont de Milieu 2013
Founded in 1840, Simonnet-Febvre is among the oldest wineries in the area.
This wine comes from vines that average about 35 years old, fermented and then aged for 12 months in stainless steel on the lees.
On the nose, I got slate and warm golden fruit. On my first taste, I got tart fruit, rich like golden raisins. As it opened minerals and chalk became more present. As it continued to open and warm it flooded into warm blossoms, the rich fragrance of flowers on a hot humid afternoon.
Pôchouse is a fish stew, typically very humble and rustic. Our pôchouse is made with rainbow trout on a bed of mushrooms, bacon & onions, with a white wine sauce, topped with butter sauteed spinach, sour creme, and arugula.
You can find the full article here.
Utopia 2017 Estate Chardonnay
with
an aromatic salad and warm cozy pork chops with apples
From the Utopia Vineyard in the Ribbon Ridge AVA of the Willamette Valley in Oregon,was a whole cluster press. It aged in multiple vessels, 20% new French oak, 40% neutral French oak, and 40% stainless steel.
Our pairings were an Avocado and Roasted Blood Orange with kumquats in a citrus, rosewater and cardamom dressing and Pork chops with yellow apples, sage, apple butter, and maple.
You can find the full article here.
A Selection of Chardonnays
More on Chardonnay from Crushed Grape Chronicles!
Robin Renken is a wine writer and Certified Specialist of Wine and WSET 3 Certified. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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