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Introduction

Hello and welcome to the second instalment of the requiem wine series. In this lesson we'll focusing on the white wine Chardonnay, and how it has become the de facto standard. We'll also be taking a look how Australia has firmly placed its stamp on the world Chardonnay market.

 The New Wine World

When people think of wine, they picture idyllic vineyards, frost-covered chateaus in the remote French mountains. While France is still capable of producing the finest wine in the world, it is now far from the largest seller/producer of wine.

Prior to the mid 20th century, wine could only be grown and brewed in the cold climates of northern Europe. With the advent of refrigeration, wine brewing/production was opened up to a host of new regions. While wine production requires near-zero temperatures for brewing, the growing of wine grapes does not. Because of this, regions such as Australia have shot to prominence in the wine world, with consistently good grape vintages, resulting from consistently good weather.

As we'll learn in lesson 5, too much rain can be disastrous for wine makers, a problem often found in the old wine producers of France and northern Europe. Briefly, rain before picking causes the grapes to swell with water, and thus decrease the sugar content of the grape. Sugar is the crucial fermentation ingredient for yeast (alcohol creation).

Chardonnay Production

Unlike other wine varieties, Chardonnay is actually mixture of multiple batches of fermented Chardonnay grapes, selected from different vineyards. In Australia, once the grapes have been picked and prepared, they are left to ferment for roughly 3 weeks before being mixed.

Chardonnay is actually a very neutral flavoured grape; it is actually the wine maker who controls the flavour, sweetness and alcoholic content.In Australia (South Australia and now Western Australia) Chardonnay creation is very much a science. The latest technology and chemical control agents are employed to ensure consistent, clinical wine. No oxygen is allowed to come into contact with the grapes or the fermentation process. While this produces clean, fruity wine, it is typically very boring.

In France, where temperatures are sufficiently low not to require refrigeration, the creation of wine is an art. The job of nature and its handling is what gives French wines their beautiful, subtle dense flavours. It is under these free conditions, with generations of experience, where flavours and properties are left to mature and mix naturally, that has kept France on top of the wine quality world. 

Chardonnay Brewing and Barrels

The age-old tradition of wine fermentation in wooden barrels is one that has been maintained until this day. However it is with Chardonnay that the type of wood used in the barrels can affect the flavour so markedly.

It is know that French Oak is the best wood for Chardonnay barrels (medium wood charring). However, since French Oak barrels are generally prohibitively expensive, Oak chips are typically added to wine fermented in cheaper steel containers. Thus, for many Chardonnay drinkers, it may not be the flavorr of Chardonnay you like (neutral remember), but rather the flavorr of Oak that you find pleasing. 

 Popularity

Chardonnay has shot to notoriety in the wine world for several reasons.