Chardonnay

The variety is most common in France (mainly Burgundy and Champagne), Italy and the United States (California). However, it is found almost everywhere on the world wine map. Statistically, this variety is among the most planted varieties in the majority – more than 40 – of countries. Plantings are continuing to grow, and it is slowly becoming the most cultivated white grape variety in the world.
It is cultivated on nearly 2,400 hectares in Hungary, with the highest proportions found in the Neszmély, Etyek-Buda and the Balatonboglár wine districts; it is the most abundant in the latter. It clearly likes calcareous, clay soils here too, which is supplemented by sand in Balatonboglár. Eger can also produce some appealing wines.

Chardonnay can produce truly appealing, high-quality wines thanks to its ability to reflect terroir. Moreover, its neutral aroma allows it to be shaped by the winemaker’s hand; it has an affinity for oak, (with barrique adding sweet, spicy notes), malolactic fermentation (resulting in creamy, buttery notes) and even the extra texture resulting from stirring the fine lees can endow it with additional complexity. It is characterised by medium or high alcohol, medium acidity and green apple and lime. Riper styles may also boast stone fruit, peach and even passion fruit, while the abovementioned winemaking practices can further add to its range of aromas and flavours. Traditional method sparkling wine should also be mentioned here, as Chardonnay is an important variety in its base wine, either alone or blended with its parent, Pinot Noir. It yields beautiful, complex, rich yet fresh wines in numerous Hungarian wine regions, and not only those mentioned above.

Chardonnay grape bunch and leaf