Let’s not forget white grapes and the queen of them all, Chardonnay. Wines made from this grape have quite a following. These wines are full bodied and come in two styles: buttery or naked fruit. They used to be made using wooden barrels but now the norm is stainless steel or concrete bats for a more crispy and tart style. For the complete list of top 10 monovarietal grapes, please write to new2winepr@gmail.com.

Sometimes they undergo a second fermentation called malolactic. This is done to “tame” the acid and the end result is a buttery, toasty aroma and feel. This style is more common in warmer weather like California, Australia, Chile, etc. Chardonnays from warm climates have more tropical aromas of pineapple and passion fruit. So, buttery aroma comes from malolactic fermentation and NOT from oak aging. IMP

We have talked about how the soil where the grape vine is planted alters wine flavor. It is not different for Chardonnay. If planted in cool weather with mineral soil, the wine will have more citric aromas of lemon and yellow apple. Usually these wines are made in an unoaked and zesty style. France is the BEST being CHABLIS the queen of Chardonnay that has chalk flavors. (The soil in Chablis is unique, called Kimmeridgian limestone, present in Chablis, Burgundy, Loire Valley (Sancerre) and Champagne).

TRIVIA: It is the only white grape allowed in Champagne. Blanc de Blanc only uses Chardonnay in its Champagne.

REGIONS: The best regions where these grapes thrive are: Chablis, Puligny-Montrachet & Meursault in Burgundy, Champagne and Sancerre in the Loire Valley (France), California: Santa Maria Valley, Santa Barbara, Santa Rita Hills and Livermore Valley in Central Coast, Russian River Valley, Chalk Hills, Alexander Valley and Green Valley in Sonoma, Paso Robles, Carneros, Napa Valley, Limari Valley in Chile, Valle de Uco in Mendoza Argentina, Yarra Valley in Australia, Marlborough, Central Otago, Hawke’s Bay and Wairarapa in New Zealand. Regions are a good indicator for quality and they are almost always on the wine label so keep a close eye.

ORIGIN: The grape variety was created in Burgundy, France.

AROMAS: In cool climates the aromas & palate perceived are lemon, yellow apple, yellow pear, starfruit, toast, butter, chalk.

COLOR & CHARACTERISTICS: deep gold if it is oak aged, lighter gold if aged in stainless steel. Ideal serving temperature should be 45-50F but at 55F it will release more aroma.

FOOD PAIRING: Chardonnay goes very well with butter dishes, shrimp, lobster or chicken casserole. Full bodied whites go well with string and firm cheese like manchego, parmesan, cheddar.

WINE RECOMMENDATIONS: Meursault, Chablis and Puligny-Montrachet are the best followed by Sancerre, Pouilly-Fuisee. From California and #8 in Wine Spectator: Pahlmeyer Chardonnay Napa Valley 2015, #28 Kendall Jackson Vintner Reserve 2015, #37 Karine Lauverjat Sancerre 2016. Available in PR: The Federalist, Cakebread Cellars, Paul Hobbs, Patz & Hall.

THE BEST: Domaine Leflaive Batard Montrachet $5,920, Domaine de la Romanee-Conti Montrachet $4,810, Coche-Dury Corton-Charlemagne Grand Cru $2,300, Domaine Ramonet Montrachet Grand Cru $1,250 (prices are per bottle!!)