Although the ABC (anything but chardonnay) club might have made us giggle, chardonnay is still one of the world’s most-planted grapes.
There are over 1,600 sq km (400,000 acres) of chardonnay around the world, from the young vines planted in the rolling hillsides of southern England, down to the southernmost vineyards in South America, and most wine countries in-between.
The reason for this worldwide success is that the grape is exceptionally malleable – you can taste it in the world’s finest champagnes, in a crisp chablis or a buttery, barrel-aged Napa white.
Experts don’t know when it first appeared as a variety, as several countries, including Lebanon, Syria and Cyprus claim to be the motherland. What we do know through DNA fingerprinting is that chardonnay was born through a genetic crossing of pinot noir and a white variety from Croatia known as gouais blanc. Chardonnay was even called pinot chardonnay during the 40s in the US. Since the chardonnay boom of the 80s and 90s, this variety has become a household name – and is clearly here to stay.
It’s a real chameleon that can change dramatically, depending on its origin and the winemaking style employed: ripe pineapple, juicy red apples and white blossom – all with a bright finish – are just some of the flavours you’ll often pick out. But chardonnay can also express aromas such as smoke, citrus, butter and honey, depending on where it’s grown and how it is made. Like the riesling grape, chardonnay is considered one of the best white varieties for expressing the identity of its place – and the style of its winemaker.
In Chile, chardonnay has found a home in all of the country’s wine regions – from the northernmost vineyards bordering the Atacama desert, down to the cool-climate lake regions of Patagonia in the south. Some of the best expressions of chardonnay come from the coast, where Cono Sur’s vineyards yield an aromatic fruity character with a fresh finish.
The best way to start your voyage is with a simple unoaked chardonnay, in which the crisp orchard fruit aromas can shine – as they do in Cono Sur’s Bicicleta range. Try pairing with pork schnitzel and apple puree, sweet and sour prawns or creamy pasta.
