Chardonnay Guide
From crisp and steely to rich and buttery: how to find the Chardonnay you'll love.
Oaked vs. unoaked Chardonnay
Unoaked Chardonnay (think Chablis) is fermented in steel tanks: lean, fresh and mineral. Oaked Chardonnay is aged in barrels, which adds vanilla, toast and a creamy texture. The buttery note comes from malolactic fermentation, a process that softens sharp acids.
Where does it grow best?
- Burgundy, France: Chablis, Meursault and Puligny-Montrachet.
- California: from rich Napa styles to cool Sonoma Coast bottles.
- Champagne: Chardonnay is one of the three main Champagne grapes. See our Champagne guide.
- Australia and Chile: great value.
How to serve it
Serve unoaked Chardonnay at about 48-50°F and fuller oaked styles slightly warmer, 50-55°F, so the flavors open up.
Best food pairings
- Roast chicken and turkey
- Lobster, crab and scallops in butter
- Fettuccine Alfredo and creamy risotto
- Brie and Camembert
Chardonnays to try
Browse all of our wine reviews to find a Chardonnay for your style, and see our chicken and wine pairing guide for dinner ideas.
Keep whites at the perfect temperature
A wine fridge like the Kalamera wine refrigerator keeps bottles ready to pour.
Chardonnay FAQ
Why does some Chardonnay taste buttery?
Malolactic fermentation creates a compound called diacetyl, which tastes like butter. Oak aging adds vanilla and toast on top.
Is Chardonnay sweet?
No, almost all Chardonnay is dry. Ripe tropical fruit and oak can make it seem richer.
What is Chablis?
Chablis is Chardonnay from the Chablis region of northern Burgundy, usually unoaked, crisp and mineral.