Facts about Chardonnay Wine
Chardonnay wine is widely produced around the world, with speciality vineyards in Europe, Australia and the USA. These vineyards are responsible for providing up to 60% of the world’s total Chardonnay production. The wine itself originates in the Burgundy region of France and uses a combination of lightly coloured grapes to achieve the light, lean aroma and taste that the beverage has become so well-known for.
Where can good Chardonnay be made?
In order to make the wine, white and green grapes will need to be sourced from an environment that can boast a mild to moderate temperature. This is why many vineyards have cropped up in Australia – particularly in and around Queensland and Victoria. Because of the gentle summer, grapes are able to grow freely and once they reach the age of ripening, they can be harvested to provide the freshest ingredients.
It’s these same ingredients that are used to produce the liquid formulation that will soon become Chardonnay. In order to do so, the grapes will need to be harvested from their vines within seven to ten days of them becoming ripe. If left any longer, the grapes can sour and the final result of the beverage may be discoloured and taste a lot more acidic.
If harvested at the correct time however, the acidic taste will be controllable – giving the wine its renowned flavour and consistency. Once the grapes have been harvested, the next step is to place them within a vat press ready for liquid extraction. This process should be completed in the space of a few hours per batch – and anything longer than this can result in souring (as mentioned above).
How is the flavour added to the best Chardonnay?
Chardonnay from the McLaren Vale wineries is well-known for its flavour; a taste that is very characteristic of the fermentation process associated with the particular species of grapes that are used during the wine’s production. As a result, no artificial flavourings are needed, as is often the case with cheaper wines and alcoholic beverages.
Instead, the fermentation process will help to ensure that the liquids pressed from the grapes are able to circulate within the treatment vat. This process can vary in duration depending on the manufacture and their specific production, but generally speaking it shouldn’t take any longer than a couple of weeks to trigger the fermentation.
Some brands opt to add their own spices to create a more unique taste, but in all instances the wine should be clean and crisp, with a transparent tone and a visible volume of bubbles once poured. For maximum results, manufacturers recommend chilling the wine before use for at least 1.5 hours to allow the bubbles to crystallise ready for consumption.
Next up is our 2015 Cabernet Sauvignon wine tasting notes.
Fox Creek Wines Chardonnay
Address: 90 Malpas Rd, McLaren Vale SA 5171
Hours: Open today · 10am–5pm
Phone: (08) 8557 0000