Chardonnay, a native of Burgundy, is the #1 white wine grape in California. Originally planted in Maconnais France in 986 AD, you'll find it in Champagne and the world's most expensive white wines—the great white Burgundies.


Winemakers appreciate Chardonnay not only for its magnificent flavor and character, but also because it responds happily to a far wider range of winemaking techniques than other white wines.


Typically Chardonnay is made in three distinctive styles: one heavily oaked, one aged less in oak, and the third even lighter -- made with little or no oak aging.



Australia is among the world's leaders in production of this grape. Australian chardonnays were once heavily oaked, and characterized by a buttery, almost syrupy quality.


Today, many of them are produced in a more restrained style. In fact, many producers now make "unoaked" versions of Chardonnay, and say so on their labels! It is also common in Australia to blend Chardonnay with other whites, most often Semillon or Colombard.


Chardonnay is one of the few white wines that can be aged. While many white wines lose their flavor and appeal after two or three years in the bottle, chardonnay can keep improve for as many as five or eight years.