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Chardonnay is the great white chameleon of the wine world, and can be used to make a variety of wines, from dry to sparkling. And this chameleon is showing some brilliant color in Virginia. As the most planted grape in the Commonwealth, it is made in a myriad of styles, but often highlights flavors of lemon, apple, pear and melon. Winemaking styles vary widely for this versatile and well-loved grape, even within Virginia, although it is typically dry. It is often aged in oak, giving it luscious buttery notes, but it can also be lean, fresh and steely. Chardonnay wine pairs well with an astounding range of food, from chicken and turkey to white mushrooms and asparagus. It works beautifully with Virginia’s abundant seafood, including crab, clams, and oysters, and goes well with any soft or semi-soft cow’s milk cheese.

Burgundy, France
Vitis vinifera
Chalk, clay, and limestone soils.