Chardonnay

Description: Smooth and well-rounded white wine with moderate acidity and tropical fruit notes. Some Chardonnays go through a second fermentation called ‘Malolactic fermentation’ where strong (malic acids) is converted to weaker (lactic) acid. Other Chardonnays are aged in barrels and fermented in barrles for additional complexity. Chilean Chardonnay tends to be less oaky and more fruity. 

Origin: Burgundy

Requirements: Chardonnay needs soils of medium fertility and, it is very versatile can be grown in warm and cool climates, but flourishes in cooler climate where it can develop the fresh fruitiness that is savoured in this grape.

Hectares: 8,733 it is the 4th most highly produced wine in Chile.

Valleys: Mainly grown in cool climate areas, mostly in Casablanca, but also  San Antonio/Leyda, Limari and Elqui Valleys.

 

Tasting Notes: 

Colour: It is usually yellow and golden, in some cases brown notes.

Aromas: Can range from green apple, citric notes to ripe tropical flavours. Butter, vanilla, honey and caramel notes can be found if it is aged in barrels.

Palate: Typically fresh with more volume and density in the mouth than a Sauvignon Blanc. Less fresh if it has gone through malolactic fermentation and can be creamier. With ageing has more complexity and a full body in the mouth.


 

Pairing: Chardonnay has more volume and creaminess in the mouth compared to Sauvignon Blanc. Drink as an appetizer or accompanied by:

  • Fatty, meaty fish: (salmon, halibut, tuna)
  • Creamy sauces and soft textured foods: pastas, crab, shrimp, soft cheese.
  • Sea-food with cream or cheese dressings. (why not try with typical Chilean clams with parmesan cheese!).
  • Rice dishes: risotto, paella
  • Vegetable soups (try pairing with pumpkin soup a Chilean favourite!).

 

Wine Source suggests:

Fresh Chilean Clams wih Parmesan cheese.

Home-made pumpkin soup

 


 

 

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