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White wine

Chardonnay

The world's most popular white grape, and the most versatile: lean and mineral when unoaked, rich and buttery when it spends time in barrel.

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71 wines in stock · $3.99 – $43.99

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Oaked or unoaked?

Chardonnay itself is fairly neutral, which is why winemaking shows so clearly. Oak barrels and malolactic fermentation give the classic California style: golden color, baked apple, vanilla, butter and a creamy texture. Stainless-steel, unoaked Chardonnay — Chablis is the model — is pale, crisp and citrusy with a chalky finish.

The Body scale and the winemaking details on each product page tell you which style a bottle is; 'oak' and 'butter' in the flavor notes mean the richer one.

Pairing Chardonnay

Rich Chardonnay is the wine for roast chicken, lobster with butter, cream sauces, corn and mild curries. Unoaked Chardonnay behaves like a crisp white: oysters, white fish, salads and goat cheese. Serve at 50–55°F for oaked styles, a few degrees colder for unoaked.

Frequently asked questions

Is Chardonnay sweet?
No. Chardonnay is almost always dry. Buttery, oaky flavors are sometimes mistaken for sweetness, but there is no sugar in the wine.
What is the difference between Chardonnay and Sauvignon Blanc?
Chardonnay is fuller, softer and often oaked; Sauvignon Blanc is lighter, sharper and herbal. Chardonnay for chicken and cream sauces, Sauvignon Blanc for salads and seafood.

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