Chardonnay: The White Wine Queen
Undoubtedly one of the most popular and widespread white wine varieties in the world is Chardonnay . Its success story is astonishing and comparable only to that of Cabernet Sauvignon and Merlot, as its name is known even to the most casual wine consumers. It is widespread in all wine destinations on the planet and is often the defining variety for entire wine industries. It is often even used as a "synonym" for any white wine, like "tape" and "copier".
Chardonnay's homeland is France and more precisely the Burgundy region, with recent DNA studies pointing to Pinot Noir and the now extinct ancient Gouais Blanc as its parents. Together with Pinot Noir, Pinot Blanc and Pinot Gris, the variety is a member of the extensive 'Pinot' family. It was first mentioned in 1685-90 in the archives of the French village of Saint-Sorlin in Burgundy, where it is mentioned that 'chardonnet' makes the best wine. The variety is named after the town of Chardonnay in Macon, southern Burgundy.
Chardonnay is very fruitful, ripens in late August and is relatively unpretentious in terms of soils and climate. However, if we are looking for high quality Chardonnays, clay-limestone soils and a cool climate are best suited: conditions that are present in Chablis, Burgundy - there are the most prized Chardonnays .
The variety is undoubtedly the ultimate white favourite of winemakers. This is due to the fact that Chardonnay is suitable for all oenological experiments and styles: oak barrel ageing, inox, concrete, clay. In turn, Chardonnays created in contact with oak are a broad category, and there are several forms of 'communication' between the wood and the Chardonnay: barrel fermented (primary fermentation in oak), primary fermentation and malolactic fermentation in oak, primary and malolactic fermentation in oak and ageing on the lees (sur lie), fermentation in onyx and, subsequently: ageing in oak. Each of these technological choices also results in a different style of wine: from mineral, light and fresh, to full-bodied, to complex with aromas of vanilla and coconut.
Chardonnay is a chameleon. The palette of flavors varies depending on its origin, passing through green and yellow apple, melon, tropical fruit, peaches, vanilla, honey, toast, tobacco, floral and ethereal accents.
In terms of its potential for maturing, Chardonnay is in the top three of the white varieties. Some of the wines can reach the atypical white wine age of over 30 years.
In terms of combination with food, Chardonnay enjoys a variety of alternatives: from fish and seafood, through white meat, beef, pork, pasta and risotto with butter and cream sauces, mushroom dishes to some desserts with light cream.
In Bulgaria Chardonnay shows very good results, especially in the last few years. It is cultivated almost everywhere: from the Struma valley to North-Eastern Bulgaria. The styles are most varied: from light and fresh to full-bodied and voluminous wines with ageing potential.
