Chardonnay originates from the Burgundy wine region of eastern France but is now grown almost wherever wine is produced. An important constiuent of most Champagne blends. The Chardonnay grape itself is very neutral, with many of the flavours commonly associated with the grape being derived from such influences as terroir and oak. Generally, the aromas and flavours in Chardonnay range from tropical (banana, melon, pineapple and guava) to stonefruits (peach, nectarine and apricot), to citrus and apples. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France to New World wines with noticeable tropical fruit and lots of mealy/spicy/vanilla oak flavours. Indeed it's the chalky soils of Chablis and Champagne which tend to lead to the wines of the greatest finesse, and the limestone on which Burgundy lies which has a great influence on the style of wine produced there. Food matches are very varied, depending on the wine style. A lean and crisp Chablis is ideal with oysters and shellfish. An elegant white Burgundy accompanies veal and poultry in a cream sauce, and more powerful, oaked "New World" Chardonnay cannot be beaten when matched with lobster and drawn butter, seared scallops, or a creamy, wild mushroom pasta. Blanc de Blancs Champagne is just fabulous as an aperitif or with any seafood dishes.
