Chardonnay: Difference between revisions

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Chardonnay is also a core component of many of the world’s most important sparkling wines. In [[Champagne]], it is one of the three permitted grape varieties and the only one used in blanc de blancs styles. Here, it contributes finesse, age-worthiness, and a crisp structural backbone.

The wide stylistic range of Chardonnay is often shaped in the cellar. The decision to use oak—especially new oak—significantly influences the wine’s character, adding notes of toast, vanilla, and spice. Fermentation and ageing in stainless steel, by contrast, preserve freshness and highlight site-specific nuances. Winemakers may also choose to stir the lees (see [[bâtonnage]]) to build mid-palate richness, or allow malolactic fermentation to soften acidity and introduce creamy, lactic flavours such as butter and hazelnut.

The wide stylistic range of Chardonnay is often shaped in the cellar. The decision to use oak—especially new oak—significantly influences the wine’s character, adding notes of toast, vanilla, and spice. Fermentation and ageing in stainless steel, by contrast, preserve freshness and highlight site-specific nuances. Winemakers may also choose to stir the [[lees]] (see [[bâtonnage]]) to build mid-palate richness, or allow malolactic fermentation to soften acidity and introduce creamy, lactic flavours such as butter and hazelnut.

This adaptability has led Chardonnay to become not only a global benchmark but also a canvas for regional identity and winemaking philosophy.

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 Chardonnay is also a core component of many of the world’s most important sparkling wines. In [[Champagne]], it is one of the three permitted grape varieties and the only one used in blanc de blancs styles. Here, it contributes finesse, age-worthiness, and a crisp structural backbone.
-The wide stylistic range of Chardonnay is often shaped in the cellar. The decision to use oak—especially new oak—significantly influences the wine’s character, adding notes of toast, vanilla, and spice. Fermentation and ageing in stainless steel, by contrast, preserve freshness and highlight site-specific nuances. Winemakers may also choose to stir the lees (see [[bâtonnage]]) to build mid-palate richness, or allow malolactic fermentation to soften acidity and introduce creamy, lactic flavours such as butter and hazelnut.
+The wide stylistic range of Chardonnay is often shaped in the cellar. The decision to use oak—especially new oak—significantly influences the wine’s character, adding notes of toast, vanilla, and spice. Fermentation and ageing in stainless steel, by contrast, preserve freshness and highlight site-specific nuances. Winemakers may also choose to stir the [[lees]] (see [[bâtonnage]]) to build mid-palate richness, or allow malolactic fermentation to soften acidity and introduce creamy, lactic flavours such as butter and hazelnut.
 This adaptability has led Chardonnay to become not only a global benchmark but also a canvas for regional identity and winemaking philosophy.