Chardonnay is indeed a white wine, and it is one of the most popular and widely planted grape varieties in the world. It is grown in many wine regions around the globe and has gained a reputation for its versatility and ability to express the characteristics of the terroir where it is grown.
As a sommelier and brewer, I have had the opportunity to taste and evaluate numerous Chardonnays from different regions and winemakers. The general consensus is that Chardonnay is typically produced as a dry white wine, although there are some exceptions where it can be made in a slightly off-dry or even sweet style. However, the majority of Chardonnays are fermented until all the sugar in the grapes is converted into alcohol, resulting in a dry wine.
When it comes to the body of Chardonnay, it can vary depending on the winemaking techniques used and the region of production. Chardonnays from cool climate regions, such as Chablis in France or the Mornington Peninsula in Australia, tend to be lighter-bodied with crisp acidity and flavors of green apple, citrus, and minerality. On the other hand, Chardonnays from warmer climate regions, like California or parts of Australia, can be more full-bodied with ripe fruit flavors like tropical fruits, peaches, and melons.
One of the factors that contribute to the varying styles of Chardonnay is the use of oak during fermentation and aging. Some winemakers choose to ferment their Chardonnay in oak barrels, which can impart flavors of vanilla, toast, and spice to the wine. This can add complexity and richness to the final product, resulting in a fuller-bodied and more opulent Chardonnay. Other winemakers prefer to ferment and age their Chardonnay in stainless steel tanks or use minimal oak, resulting in a fresher and more fruit-driven style.
Personally, I have had the pleasure of tasting Chardonnays that span the spectrum from light and crisp to full-bodied and oaky. Each style offers a unique experience and can be paired with a variety of foods. For example, a light and crisp Chardonnay pairs well with seafood, salads, and light pasta dishes, while a fuller-bodied and oaky Chardonnay can stand up to richer dishes like roasted chicken or creamy pasta sauces.
Chardonnay is predominantly produced as a dry white wine, with variations in body and flavor profile depending on the region and winemaking techniques employed. Its versatility and wide range of styles make it a popular choice among wine enthusiasts, and its ability to pair well with a variety of foods adds to its appeal. Whether you prefer a lighter, more refreshing style or a richer, more opulent one, there is a Chardonnay out there to suit your taste.