Winemaking with Chardonnay
Chardonnay is the world's most popular white wine grape—and also one of the most versatile. From crisp, unoaked expressions to rich, buttery, oak-aged beauties, Chardonnay can be molded into many styles. This flexibility makes it an excellent choice for home winemakers.
Understanding Chardonnay
Chardonnay characteristics:
- Neutral grape: Takes on character from winemaking
- Full-bodied: Richer than most whites
- Able to age: Especially with oak
- Undergoes MLF: Malolactic fermentation adds buttery character
Style Decisions
Unoaked (Crisp Style)
- Prevent malolactic fermentation
- Ferment cool (50-55°F)
- Stainless steel aging
- Drink young (1-2 years)
Oaked (Buttery Style)
- Allow malolactic fermentation
- Age in oak 6-12 months
- Sur lie aging with batonnage
- Can age 3-5+ years
Fermentation
Process overview:
- Press grapes immediately
- Settle juice (cold settle)
- Ferment at 50-60°F (unoaked) or 55-65°F (oaked)
- Choose: prevent or allow MLF
- Age in stainless steel or oak
💡 Key Decision
Your biggest decision with Chardonnay is whether to allow malolactic fermentation. MLF creates the buttery, creamy character. Preventing MLF keeps the wine crisp and fruit-forward.
Oak Integration
Options for home winemakers:
- Oak chips: 1-3 oz per gallon
- Oak cubes: More surface area than chips
- Barrels: Traditional but expensive
Conclusion
Chardonnay is uniquely rewarding because YOU shape the final style. Start with one style, then experiment.
Next: Winemaking with Riesling