Wine Guide: The Chardonnay Movement

written by Yoga David 1st November 2013



For the past decade, wine partakers have been avoiding Chardonnay like a plague. But as it is now  its on its way back to A-lister status in the wine world, there’s not anything to do but take a guzzle.

Chardonnays of the 1990s was produced in a deep yellow drop with rich oaky and buttery undertones, then people started to yearn and prefer lighter white wines as years went by.

Then The Kath and Kim “kardonnay” craze came which further damaged its reputation. Drinkers stopped partaking Chardonnay at dinner parties, just in case one got laughed off the table.

In different parts in world like Australia, wine fanatics sip-switched over to Sauvignon Blanc, while Europeans opted for Pinot Grigio. As Aussie winemakers then took steps to adjust their viticulture methods to keep up with consumer demands.

But In the past year or so, Chardonnay grapes have been harvested slightly earlier slightly, meaning that the acid levels are higher and sugar levels lower.

Vines are now growing on elevated sites which have lower temperatures; while charring on the barrels has greatly been reduced, thus helping to tone down the woody flavours and intense colour.

As prices and sophistication levels steadily drops, Chardonnay growers have step in and created a new variety of this drop which is a little bit citrusy, refreshing and different to the old school version.

Amazing new ranges of Chardonnay are currently being made all over the world, especially in New Zealand and Australia.

Question is could this mean that Chard is becoming the new trump card again? Time will tell.

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1 comment

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