Chardonnay

From the oaky butteriness of the Californian Chardonnays to the mouthwatering pucker of the Chablis in Burgundy, this vibrant and surprisingly versatile wine pairs with an astonishing range of delicacies. The richer variants bring out the decadence of cheeses and meats like veal, while the more acidic Chardonnays make seafood such as shrimp, raw oysters, and light-fleshed fish shine. Chardonnay also loves citrus (especially lemon) and comforting, cheesy pasta dishes.

The Best Chardonnay Wine Online

The Cloudwine collection of Chardonnays runs the full gamut of tastes and prices. Sample Chardonnay wines in their unoaked, acidic glory from the Chablis and Maconnais subregions of Burgundy, France. Try oak-aged Californian Chardonnays with their tropical fruit aromas with touches of vanilla and caramel. Delight in the unique oaked and unoaked Chardonnay wines from Margaret River here in Australia, where the sandy granite soils provide beautiful mineral and floral aromas to balance the fruitiness.

Experience the Charm of Chardonnay Online

Cloudwine offers even the most seasoned Chardonnay connoisseur something new and exciting to try. That’s because we know our stuff and source directly from the vineyard. Whether you feel like a prestigious, award-winning powerhouse or an unforgettable, affordable find, we have the best Chardonnays from Australia and around the world. Make it an event with a customisable gift pack of distinctly different Chardonnays, or mix it up with some bold reds or sparkling wines. Not sure? We’re happy to brainstorm an iconic selection for you.

Frequently Asked Questions

What are the typical flavour profiles of Chardonnay?

Chardonnay is full-bodied and richly fruity, but it can take on buttery vanilla notes when aged in oak. These exhilarating fruit flavours include apples, citrus, stone fruits, and tropical fruits, but depending on the region and winemaking process, they may have distinguishing herbaceous, floral, or even mineral accents. Crisper, more acidic Chardonnays are produced in stainless steel tanks.

Which regions are famous for Chardonnay?

Napa Valley and the Sonoma Coast in California produce excellent, world-renowned light Chardonnays and constitute a large segment of imported Chardonnays. While there are some nice Chardonnays coming out of Argentina, Australia reigns supreme for Chardonnay in this hemisphere — especially Yarra Valley, Macedon, and Beechworth.

How does Chardonnay differ by region?

Chardonnays from warm climates taste distinctly different from those produced in cooler temperatures. Cool Climate Chardonnays tend to be crisper and more delicate — especially the unoaked ones — than their fuller-bodied, oak-aged Warm Climate counterparts.

How should I serve and store Chardonnay?

Chardonnay should always be chilled before serving. Otherwise, you will muddy its delicate flavours. Refrigerating Chardonnay for 2 hours or so at 10-12 degrees Celsius should bring it down to ideal serving temperature. Aeration — even just by transferring into a wide-brimmed carafe — is recommended.

Unfinished bottles should be re-corked and refrigerated for no more than 4 days. Although the wine will no longer be good for drinking past that point, it can still be used to add body to stews and sauces.

Unopened Chardonnay can be stored and “aged” for a few years in a dark, cool environment.

What foods pair well with Chardonnay?

Shellfish like mussels, scallops, and lobster, and shellfish-based dishes like pasta and risotto pair very well with young, unoaked Cold Climate Chardonnays — but these wines are also excellent with a cheese platter. Slightly older Chardonnays from cooler temperatures bring out the best in fatty, creamy seafood dishes. Young Chardonnays from warm climes have stronger flavours that enhance sushi and sashimi. Full-bodied, oak-aged Warm Climate Chardonnays match well with heavier hot weather food, like meats and salads you’d serve at a barbeque.