Chardonnay (Austria)
Chardonnays from Austria are typically fresh and mineral driven.
Chardonnay Flavors
Citrus, Green Apple, Pear, White Peach, and Minerality are typical cold climate flavors.
 Lemon |
 Apple |
 Pear |
 Peach |
 Nectarine |
 Flowers |
 Herbs |
 Salt |
Warm Climate Flavors
Orange, Yellow Apple, Peach, and Tropical Fruit (Pineapple,Banana) are typical warm climate flavors.
 Orange |
 Yellow Apple |
 Mango |
 Pineapple |
Tertiary Flavors from Aging:
 Vanilla |
 Butter |
 Croissant |
 Coconut |
Chardonnay Profile
Oaked Chardonnays tend to be full bodied with high alcohol.
| SUGAR: | Dry (3 g/l) |
| BODY: | Full |
| FRUIT: | Medium |
| ACIDITY: | Medium |
| ALCOHOL: | 12.5 - 13.5% ABV |
 |
Serving temperature: 10-14°C (50-57°F) |
Chardonnay Food Pairing
Chardonnay is very food friendly.
Italian. Spanish. International. Asian. Mexican. Vegetarian.
 Antipasti |
 Vegetables |
 Asparagus |
 Pasta |
 Fish |
 Chicken |
 Pork |
 Risotto |
Excellent pairings:
Anything with Creamy or Buttery Sauce.
Pasta in Creamy Sauce. Risotto.
Lobster. Salmon. Tuna. Fish Cakes.
Chicken. Poultry. Pork.
Roasted Veggies. Pumpkin. Mushroom. Onion. Garlic.
Hazelnuts. Cashew. Pecans. Coconut.
Cheeses
Aged, Salty, or Nutty Cheeses.
Cheddar. Comté. Gruyère. Manchego. Parmigiano. Pecorino.
The Ideal Glass for Chardonnay
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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. |
Chardonnay Cheese Pairing
Brie or Camembert
These creamy, rich cheeses complement the full, round mouthfeel of a full-bodied Chardonnay. 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 Chardonnay.
Aged Gouda
Aged Gouda, with its caramel and butterscotch notes, matches the depth and complexity of a full-bodied Chardonnay. 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 Chardonnay, 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 Chardonnay.
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The Chardonnay Grape
Chardonnay, the world's most popular white wine grape, was born in the Burgundy region of France.
It thrives in a range of climates, from cool to warm, each imparting distinct characteristics to the wine.
In cooler regions, Chardonnay exhibits flavors of green apple, pear, and citrus, accompanied by high acidity and a crisp finish.
Warmer climates bring out richer, more tropical fruit notes like pineapple, mango, and peach, often with a fuller body.
Chardonnay's profile can be further influenced by winemaking techniques.
Oak aging introduces flavors of vanilla, butter, and toast, adding complexity and a creamy texture.
Stainless steel fermentation preserves its bright, fruit-forward nature.
Chardonnay in Italy
Italian Chardonnay is typical lean and crisp. Unoaked Chardonnay can be found in Friuli, Trentino and Alto Adige.
Chardonnay, Pinot Noir, and Pinot Blanc are the main grapes permitted in the famous italian Franciacorta.
Early Italian wine production in Südtirol (Trentino-Alto Adige), often confused Chardonnay with Pinot Blanc. Pinot Blanc was called "Weissburgunder" (White Burgundy) and Chardonnay was called "Gelber Weissburgunder" (Golden White Burgundy).
In the late 20th century, Italy started to produce pure Chardonnay, and in 1984, Chardonnay was granted its first DOC (Denominazione di origine controllata) in Alto Adige.
Most Chardonnay is planted in the north, but it can also be found as south as Sicily.
The north areas produce a light bodied unoaked Chardonnays with noticeable acidity and flavors of citrus, green apple, and pear.
High Quality areas / regions:
- Trentino-Alto Adige
- Veneto
- Friuli-Venezia-Giulia
- Valle d'Aosta
In Lombardia and Trentino-Alto Adige Chardonnay is used for high quality Sparkling Wines (Franciacorta and Trento DOC).
Chardonnay in Austria
Chardonnays from Austria are typically fresh and mineral driven.
The name Morillon is traditionally used as a synonym for Chardonnay in Steiermark.
The best calcareous terroirs are in northern Burgenland and Steiermark,
and from some sites in Niederösterreich and Wien (Vienna).
Chardonnays from Austria are typically fresh and mineral driven.
Burgenland is the most famous region.