Definition: chardonnay

Chardonnay quickly loses its acidity when its fruit reaches maturity. This is why winegrowers in warmer regions must closely monitor its acidity during ripening to prevent it from losing too much acidity.
Although Chardonnay can adapt to almost any type of soil, its three favourites are chalk, clay and limestone.
This grape variety is part of the wine blends of Champagne, Burgundy, Saumur, Jura, Touraine, Orléanais, Haut-Poitou and Thouarsais, as well as the Midi (Languedoc). However, it is widely grown throughout the world (California, Chile, Australia, South Africa, etc.), as it is capable of producing very different aromas depending on the terroir and vinification. It is therefore very popular, and an estimated 100,000 hectares of vineyards are planted with Chardonnay worldwide. It is one of the "international" grape varieties.
With reasonable yields, this fairly vigorous, productive but spring frost-sensitive grape variety produces a wine of great finesse with strong aromatic potential (aromas of acacia, almond, banana, fresh butter, cinnamon, blackcurrant, lemon, leather, orange blossom, lilac, lily, mango, honey, rose petal, pear, pepper, vanilla, etc.).
Depending on their origin, Chardonnay wines can be kept for several years.
Food pairing
Chardonnay pairs well with fish, shellfish and meat dishes such as ham, poultry and sweetbreads.
Great French terroirs
Chablis, Meursault, Montrachet, Pouilly-Fuissé, Champagne, Anjou, Saumur, etc.
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