Australian Chardonnay

Australians have a deep-seated love for Chardonnay, a versatile and adaptable grape variety that thrives in the diverse climates of the country. From the cool regions of Tasmania to the warm vineyards of Hunter Valley, Chardonnay’s ability to express unique terroirs and winemaking techniques has made it a favourite among wine enthusiasts. Whether it’s the crisp, citrusy notes of an unoaked Chardonnay or the rich, buttery flavours of an oak-aged wine, there’s a style of Chardonnay to suit every palate.

This International Chardonnay Day, we invite you to explore the many facets and flavours of this beloved grape and discover why it holds a special place in the hearts of Australians.

Chardonnay’s Origin

Chardonnay is a green-skinned grape variety that originated in the Burgundy wine region of eastern France. The grape’s name is derived from the village of Chardonnay in the Mâconnais region of Burgundy. Modern DNA research has revealed that Chardonnay is the result of a cross between Pinot Noir and Gouais Blanc, a white grape variety brought to France by the Romans from Croatia.

The grape’s journey to Australia began with James Busby, often referred to as the father of Australian viticulture. In 1832, Busby brought a collection of vine cuttings, including Chardonnay, from Europe to Australia. These cuttings were initially planted in the Sydney Botanical Gardens and at Busby’s estate, Kirkton, in the Hunter Valley. Despite its early introduction, Chardonnay did not gain significant popularity in Australia until the 1970s. The grape’s adaptability to various climates and its disease resistance made it a suitable choice for Australian vineyards. By the 1980s and 1990s, Australian Chardonnay had achieved international acclaim, solidifying its place as a staple in the country’s wine industry.

Food Pairing with Chardonnay

This diversity in style makes it an excellent companion for a wide range of dishes, but the key to successful pairings lies in matching the wine’s style with the right foods. For oaked Chardonnay, which boasts rich, buttery, and toasty flavours, pair it with creamy, savoury dishes like lobster with garlic butter, roasted chicken with herbs, or creamy pasta. Unoaked Chardonnay, known for its crisp, citrusy, and mineral notes, complements lighter fare such as fresh prawns, sushi, or salads. When using Chardonnay as an ingredient, consider recipes like creamy chicken in white wine sauce or mussels in a creamy white wine garlic sauce, which allow the wine’s flavours to enhance the dish. By understanding the characteristics of different Chardonnay styles, you can create harmonious and delightful food pairings that elevate both the wine and the meal.