Chardonnay

Chardonnay Wine is distinct in aroma yet often delicate that it is hard to characterize yet easy to recognize. It is very intricate to ferment and it takes infinite care not too over ferment or under ferment. However, the same delicateness allows it to absorb fully both vinification techniques.1

The Chardonnay grape or otherwise known as the "white" of White Burgundy can presently be found in almost every wine producing country globally. However, the wines produces varies since it is affected by the climate conditions and other natural elements.

Wines from hot countries distinctly differ from the cooler ones. With the hot weather, the Chardonnays become intense in fruit flavors while for the cooler ones, there is more structure in the acidity and have more mineral flavors. All of these are influence in style and by the difference in terroir.

Chardonnay Flavors are typically influenced by the grape, as well as the barrel used. The grape influenced flavors are usually of fruits and mineral flavors while the oak gives of buttery and vanilla smell and taste. The location and process of fermenting greatly affects the crispness or full bodies of the wine.

Chardonnay Smell and/or Flavor Elements can be influenced either by its varietals aromas or by the processing bouquets. Varietals flavors include stone fruits, which are apple, pear, peach, and apricot, and Citric Fruits, which are lemon, lime, orange, and tangerine.

The others are tropical fruits such as pineapple, banana, mango, guava, and kiwi. Also it can be infused with floral flavors such as acacia and hawthorn. For the Processing Bouquets/Flavors are comprised by Malolactic, which are butter, cream, and hazelnut, and Oak (light), which is vanilla, sweet wood, and coconut.

Best chardonnay of the world 2008 was awarded in the 15th annual Chardonnay du Monde1 wine competition. It was last March 12 to 15 of March at Ch2teau des Ravatys. This is the wine estate of the Pasteur Institute at Saint-Lager in the Burgundy wine in France.