Chardonnay is commonly known as a dry white wine. When it comes to the sweetness level of wines, they can range from bone dry to very sweet. Chardonnay, however, is typically produced in a way that results in a dry style of wine.
The dryness of a wine refers to the amount of residual sugar left after fermentation. During the winemaking process, the yeast consumes the sugar in the grape juice and converts it into alcohol. If all the sugar is fermented, the wine will be dry, meaning it has little to no sweetness. Chardonnay is made in such a way that most, if not all, of the sugar is fermented, resulting in a dry wine.
Chardonnay is often described as medium- to full-bodied, which refers to its weight and texture in the mouth. This can vary depending on various factors, such as the region where it is grown and the winemaking techniques used. Some Chardonnays may have a lighter, more delicate body, while others can be rich and full-bodied.
To further understand the dryness of Chardonnay, it can be helpful to compare it to other white wines. For example, Riesling is known for its range of sweetness levels, from bone dry to lusciously sweet. Sauvignon Blanc is generally produced in a dry style, with bright acidity and herbal characteristics. Chardonnay falls within the spectrum of dry white wines, with its own unique flavor profile and characteristics.
Personal experiences can also shed light on the dryness of Chardonnay. As a sommelier, I have tasted and served numerous Chardonnays from different regions and wineries. In my experience, the majority of Chardonnays have been dry, with a focus on showcasing the fruit flavors and the influence of oak aging, rather than sweetness.
Chardonnay is typically produced as a dry white wine. While there may be variations in body and flavor profile, the emphasis is generally on creating a dry style of Chardonnay.