US Hybrid Grapes
Chardonel
Chardonel is a French-American hybrid of Chardonnay and Seyval Blanc.
About Chardonel
Chardonel was was developed in New York State, to be a late-ripening, highly-productive, cold-climate wine grape.
Given much of the same treatment as Chardonnay, it adapts well to barrel fermention, and controlled lees contact. The result is often a full-bodied dry wine, high in alcohol and acidity, with a similar, if less pronounced character than Chardonnay.
Chardonel is proving its value in the Mid-Atlantic and Midwest states:
Fennville AVA (Michigan), Shawnee Hills AVA (Illinois), Ohio River Valley AVA (Ohio), Augusta AVA, Ozark Highlands AVA, and Ozark Mountain AVA in Missouri.
Chardonel Flavors
Citrus, Apple, Pear, and Peach are typical Chardonel flavors.
Notes of White Flowers, Honey, and Flinty Minerals.
 Citrus |
 Apple |
 Pear |
 Peach |
 Pineapple |
 Honeydew |
 Almonds |
 Flint |
Flavors from Maturation and Aging
 Butter |
 Toast |
 Walnut |
 Caramel |
Profile
Chardonel is most often full bodied, with good fruit and medium acidity.
| SUGAR: | Dry (3 g/l) |
| BODY: | Full |
| FRUIT: | Medium - High |
| ACIDITY: | Medium |
| ALCOHOL: | 12-13% ABV |
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Serving temperature: 12-13°C (54-55°F) |
Chardonel Food Pairing
Chardonel can stand alone as a full bodied showpiece, yet it goes well to a wide variety of food pairings including grilled or roasted fish, chicken, and pork as well as shellfish, creamy pastas, cajun fare, or anything cooked in butter.
 Finger Food |
 Grilled Vegetables |
 Creamy Pasta |
 Risotto |
 Fish |
 Salmon |
 Chicken |
 Pork |
Excellent Pairings
Salmon in a Beurre Blanc Sauce.
Roasted Vegetables. Pumpkins.
Mushrooms. Onions. Garlic.
Anything in a Creamy or Buttery Sauce.
Pasta in Creamy Sauce. Fish Pasta.
Risotto and Rice Dishes.
Lobster or Salmon with Drawn Butter.
Chicken and Poultry in Creamy Sauce.
Pork and Veal in Creamy Sauce.
Rich Fish Soup. Fish Cakes. Tuna.
Hazelnuts. Cashew. Pecans. Coconut.
The Ideal Glass for Chardonel
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The Chardonnay Glass was designed for enjoying full-bodied white wines. They have a wider bowl and a tapered top to enhance the buttery and oaky notes found in aged wines. The wide bowl steers the wine to the sensitive parts of the tongue, ensuring that the acidity creates a harmonious balance with the sweet aromas of the wine. The wide bowl allows the full bouquet of aromas to develop. It also reduces the risk for over-concentrated aromas. |
Chardonel Cheese Pairing
Brie or Camembert
These creamy, rich cheeses complement the full, round mouthfeel of a full-bodied Chardonel. The buttery flavors in both the wine and the cheese enhance each other beautifully.
Gruyère and Comté
The nutty, slightly sweet flavors of these cheeses pair well with the complex fruit and oak characteristics of a full-bodied white wine. The firm cheese texture adds a pleasant contrast to the richness of the wine.
Munster And Époisses
A rich and pungent washed-rind cheese provides a bold contrast to the refinement of a full-bodied Chardonel.
Aged Gouda
Aged Gouda, with its caramel and butterscotch notes, matches the depth and complexity of a full-bodied Chardonel. The wine’s acidity helps balance the cheese’s rich flavors.Havarti
The creamy and mild flavor of Havarti pairs well with the rich and buttery texture of a full-bodied Chardonel, making for a delightful and balanced pairing.
Aged Cheeses
The crystalline texture and savory, nutty flavor of aged chesses will complement the undertones of a full-bodied Chardonel.