White Wine

8 Types of Chardonnay From Around the World

Chardonnay is the most popular white wine in the world, and it comes in a wide variety of styles. From oaky and buttery to crisp and mineral, you’ll find the perfect type of Chardonnay here.

By 

Jillian Dara

 |  August 2, 2024

Even if you know nothing about wine, you’ve likely heard of Chardonnay — the most widely planted white wine grape in the world. Chardonnay is native to France, yet today, it is found in nearly every wine region worldwide, from its origin region of Burgundy to northeast Italy, and all the way down to the Uco Valley of Argentina and the Hunter Valley in Australia. The grape most often produces a single-varietal Chardonnay wine (meaning it uses 100 percent Chardonnay grapes), yet the final type of Chardonnay will vary depending on climate and winemaking techniques. The greatest difference is between unoaked and oaked Chardonnays. Below is a roundup of different styles of Chardonnay wines and how to tell the difference between them based on their typical regional characteristics. 

In This Article

• What Is Chardonnay?
• Where Does Chardonnay Come From? 
• What Does Chardonnay Taste Like? 
• 8 Types of Chardonnay 

The Main Types of Chardonnay

There are many types of Chardonnay wines — in fact, some styles are not even labeled as Chardonnay. This is most common in Burgundy, where Chardonnay is labeled according to its growing Appellation d’Origine Contrôlée (AOC). There are many AOCs throughout Burgundy’s five main growing regions, but some of the most popular are Chablis, Meursault, Puligny-Montrachet, Pouilly-Fuissé, and Côte de Beaune. White Burgundy or Bourgogne Blanc are names for a wine composed primarily of Chardonnay grapes grown from any region throughout Burgundy, not a specific AOC. Some of these Chardonnays age in oak barrels, like Pouilly-Fuissé, while others are unoaked, like Chablis and Bourgogne Blanc. In general, unoaked Chardonnays are elegant but still ripe, round, and rich on the palate thanks to a process called malolactic fermentation, which reduces the wine’s acidity and bolsters a buttery texture and flavor. 

Outside of Burgundy, wineries in areas like Napa Valley, Sonoma, Argentina, and Chile tend to experiment more with oak, though not every producer in these regions does. Aging a Chardonnay in oak tends to enhance the wine’s structure; the richer, full-bodied wine is appealing to winemakers. Chardonnay is also one of the seven approved grapes to be used in Champagne (the sparkling wine from the eponymous region in France where some of the most expensive wines in the world are produced); when Champagne is produced exclusively from Chardonnay grapes, it’s labeled Blanc de Blancs. 

What Is Chardonnay? 

Chardonnay is the most widely planted grape for white wine in the world. It prefers deep, loamy soils like limestone, chalk, and clay that drain efficiently. It also prefers cooler climates with some type of air circulation, including coastal or mountain breezes. Chardonnay grows best in cool climates, but that’s not to say it doesn’t love the sun. It needs full sun for complete flavor development.

Where Does Chardonnay Come From?

While producers grow Chardonnay around the world, there are certain areas where it thrives. In fact, in some regions, Chardonnay is the signature grape. These are the most important regions in the world for Chardonnay:

• Burgundy, France: Chablis, Côte de Beaune, Côte de Nuits, Mâconnais, Côte Chalonnaise 
• Northern California, USA: Napa Valley, Sonoma Coast (North Coast AVA)
• Northeast Italy: Friuli Venezia Giulia, Trentino, Alto Adige
• Australia: Margaret River, Hudson Valley, Yarra Valley
• Chile: Limarí, San Antonio Valley, Casablanca Valley 
• Argentina: Uco Valley

What Does Chardonnay Taste Like?

There’s a big misconception about what Chardonnay tastes like. Contrary to popular belief, not all Chardonnays are heavy, buttery, and oaky. While this style was very popular for years, and many producers still make it, Chardonnay comes in a wide range of styles. It’s nearly always a dry, full-bodied wine, except for Champagne, of course. Chardonnay presents different aromas and tasting notes depending on where the grape grew and the winemaking style. The main winemaking factors that influence the way Chardonnay tastes are the use of malolactic fermentation (also called malo or MLF), fermentation and/or aging in oak barrels, sur lie aging and bâttonage, and the climate. 

Malolactic Fermentation

Malolactic fermentation converts sharp, tart malic acid present in all grapes — as well as Granny Smith apples — into softer lactic acid, found in milk and yogurt. This changes the mouthfeel of the wine too, making it more round and creamy. Many wines, including red wine, undergo malo to soften acidity and tannins, when present. It’s common for producers, including in Chablis, to use malolactic fermentation to soften Chardonnay’s high acidity, but some warm-climate producers prevent it in order to keep the freshness in the wine. Malolactic fermentation gives the buttery taste and aromas so associated with Chardonnay, but this can be controlled. 

Oak Fermentation and Aging

Oak fermentation and aging also impact the final style of all wine, including Chardonnay. In the Côte d’Or, producers ferment Chardonnay in small, new oak barrels, while in Chablis, they usually ferment in stainless steel. Aging in new oak will add more oak flavors than aging in old or large oak casks. The use of oak dramatically changes the final style of the wine, adding vanilla and toast. 

Sur Lie Aging and Bâttonage

Lees are dead yeast cells, a by-product of alcoholic fermentation. This sediment gathers at the bottom of the tank or barrel after fermentation. A producer can either filter the lees, age the wine on the lees without disturbing them, or stir them. Lees add creaminess and aromas, including brioche and toast. Sur lie is the French name for aging on the lees without stirring them. It’s also a requirement in Champagne. Bâttonage, or stirring the lees every two to four weeks, significantly increases the intensity of the aromas. Both are common in Burgundy and California. 

Climate

The climate is another significant factor for the taste of Chardonnay. Cooler-climate Chardonnay that’s unoaked will present notes of lemon zest, green apple, and pear on the nose, with a clean, mineral palate. Cooler-climate Chardonnay that’s oaked offers nutty, brioche aromas and a buttery palate. Warmer-climate Chardonnay has more ripe, tropical fruit notes on the nose and palate, including mango and pineapple.

8 Chardonnay Wine Types

Chablis

Chardonnay from Burgundy’s Chablis AOC is called Chablis. These wines are some of the lightest-bodied Chardonnays you can find, with an extremely specific palate of salinity and minerality that lingers in the mouth long after each sip, thanks to the region’s unique soil. The wine has delicate fruit flavors like citrus and pear and is quite high in acidity. Chablis is usually unoaked, but you may pick up a slight buttery note on the bouquet, which is imparted by malolactic fermentation. This type of Chardonnay is most frequently paired with light seafood, like oysters on the half shell, ceviche, or lightly grilled whitefish, but its high acidity also makes it a match for some red meats, as it slices through the fat and resets the palate. 

Côte de Beaune

As a part of the Côte d’Or, a subregion in Burgundy, Côte de Beaune Chardonnay is also quite acidic with aromas that lean in the direction of herbal or green (like fresh-cut grass). The wines present more quintessential Chardonnay characteristics, including a medium-to-full body and round texture that develop over time spent in oak barrels. The oak is ever so subtle on the palate, with more present notes of lemon pie and hazelnut, all balanced by a savory minerality. These wines can age up to 10 years after their release date, at which point they can benefit from decanting, in order for the wine’s full expression to shine (here’s how to decant wine). Medium-body expressions of Côte de Beaune pair extraordinarily well with soft cheeses like Camembert or Brie, whereas rich dishes like pâté, rabbit agnolotti, or creamy mushroom pasta complement fuller-bodied expressions.

Pouilly-Fuissé

Another Burgundian favorite, Pouilly-Fuissé, is a type of Chardonnay from the Mâcon subregion. The wine rests in oak, which one can often perceive on the nose. The palate has a full body with notes of toasted almonds, ripe pear, and some flinty characteristics like wet stone. In France, restaurants serve Pouilly-Fuissé with local favorites like coq au vin, a rich slow-cooked chicken dish, or beef bourguignon, the classic French stew. 

Napa Valley & Sonoma Coast

In California, experts refer to Chardonnay by its grape name in its popular growing regions of Napa Valley and Sonoma Coast, both part of the larger North Coast AVA. Napa Valley is generally a warmer region and, therefore, produces a ripe Chardonnay with notes of pineapple, apricot, and sometimes even coconut. In contrast, Sonoma is cooler, thanks to the coastal breeze, so its Chardonnay presents more of a mineral palate inflected by classic notes of pear and white flowers. Both regions rest their Chardonnay in oak, so the wines do share a similar full-bodied texture with toasted wood on the nose. Generally, California Chardonnay is an ideal pairing with nutty cheeses on a charcuterie plate as well as roast chicken. 

Northeast Italy

Italy’s northern regions are cooler than its central and popular Tuscany winelands, which makes it ideal for growing Chardonnay. Alto Adige is the northernmost region in the foothills of the Dolomites, and also the first DOC, or denominacion de origine controllata, for Chardonnay. Trentino and Friuli Venezia Giulia are also popular growing regions for Italian Chardonnay. The wines are aged in oak and undergo malolactic fermentation, meaning they present the classic characteristics of Chardonnay. The nose is full of pear and lemon, and the palate offers lime zest, green apple, and a lingering minerality that beckons you back for another sip. Chardonnay from these regions pairs with the area’s traditional cheesy, bread dumplings, canederli, or a buttery, creamy pasta like fettuccine alfredo. 

Australia

Similar to the cool regions of Italy, the majority of Australia’s cooler-climate wine regions grow and produce Chardonnay, like the Hudson and Yarra Valleys. Here, the wines maintain Chardonnay’s characteristic zesty acidity with fresh citrus and a hint of vanilla from the oak (though not overpowering). In Margaret River, the Chardonnay contains ripe fruit flavors, such as melon and passionfruit, thanks to the warmer climate, yet the acidity is still piercing as the sea breezes maintain freshness in the grapes through ripening. Fresh whitefish and grilled shellfish pair well with both styles. 

Chile 

This South American country may be renowned for its signature spicy red wines, but in the last 15 years, Chardonnay has also flourished in Chile, especially in Limarí, San Antonio Valley, and Casablanca Valley. Chilean Chardonnay presents a distinct freshness imparted by the Pacific Ocean’s coastal breezes that cool the aforementioned valleys. Its palate is more tropical, with a balance of tart apple and ripe pear that likens this style to a Sauvignon Blanc. This type of Chardonnay is delicious with grilled, fresh seafood, particularly seared scallops and lobster. 

Argentina 

Chardonnay from Argentina’s Uco Valley is often described as zippy due to its high acidity, and it’s packed with citrus fruit. This type of Chardonnay is refreshing and drinkable on its own, but it is just as enjoyable with light pork dishes; prosciutto with melon is a favorite. Despite its freshness, there is still a creamy element to its palate as a result of malolactic fermentation. The added weight can sometimes heighten notes of honey or spice, in which case, a richer meal like chicken meatballs would be a more appropriate pairing. 

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