Chardonnay
White grape · The versatile white, from crisp Chablis to buttery oaked styles.
Unofficial study resource · not affiliated with or endorsed by WSET®In short
Dry, medium to full body, medium acidity. Its flavour depends on winemaking: unoaked shows citrus and green apple, oak adds vanilla, and malolactic fermentation adds butter.
Where it grows
Burgundy, in Chablis and the Côte de Beaune, plus California, Australia, and worldwide.
Food pairing
Roast chicken and creamy sauces; richer oaked styles with fuller dishes.
Why it matters for WSET
The classic example of how oak and malolactic fermentation change a wine. Unoaked Chablis versus oaked Chardonnay is a key WSET contrast.
Practise your grape knowledge
Grape varieties are core WSET material. Try free practice questions with explanations, then get the full bank and a wrong-answer notebook in the Eclavin app.
Download Eclavin on the App StoreFrequently asked questions
Is Chardonnay sweet?
Almost always dry. Oaked versions taste rich and rounded but are not sugary.
Why is some Chardonnay buttery?
The buttery note comes from malolactic fermentation, often alongside oak ageing.