Level 2 · Wine & Spirits Exam Prep
Chardonnay
The world's most versatile white grape — from Chablis to California.
Topics covered
- Burgundy styles
- New World Chardonnay
- Oak vs unoaked
- Malolactic fermentation
Level 2 Study Guide
Chardonnay — World Styles
Quick Revision
- Neutral grape = shaped by climate + winemaking
- Cool: Chablis (mineral, green apple, no oak)
- Moderate: Meursault (stone fruit, oak, MLF)
- Warm: California/Barossa (tropical, full, oaky)
- MLF = creamy/buttery texture
- Champagne uses Chardonnay for blanc de blancs
Key Facts for the Exam
- Neutral grape — takes character from climate and winemaking rather than strong varietal aromas
- Cool climates (Chablis, Champagne): high acidity, green apple, lemon, mineral; unoaked or lightly oaked
- Moderate climates (Côte de Beaune/Meursault): stone fruit (peach, nectarine), with oak (vanilla, butter, toast)
- Warm climates (California, McLaren Vale): tropical fruit (pineapple, mango), full body, prominent oak
- MLF (malolactic fermentation) converts crisp malic to soft lactic acid — adds creamy/buttery notes
- Chablis: steely, mineral, no or minimal oak; Meursault: rich, buttery; Pouilly-Fuissé: medium-full body
Level 2 Exam Tips
- 1.Chardonnay is the classic example of how climate shapes wine style — link climate to flavour in answers.
- 2.MLF = buttery/creamy Chardonnay — this is a Level 2 concept that is always tested.
- 3.Chablis is often confused with other white Burgundies — it uses little/no oak and tastes very different.
- 4.For regions: Burgundy (Chablis, Côte de Beaune), Champagne, California, Australia, New Zealand.
Common Exam Mistakes
- ✗Thinking all Chardonnay is oaky and buttery — Chablis is a classic unoaked, lean style
- ✗Forgetting MLF produces lactic acid (creamy) not just removes harshness
- ✗Confusing Chablis (no oak, mineral) with Meursault (rich, oaked) — both are Chardonnay
Related Topics
Frequently Asked Questions
- Why do some Chardonnays taste buttery while others taste crisp?
- Buttery texture comes from malolactic fermentation (MLF) — a secondary process where tart malic acid is converted to softer lactic acid, and a by-product called diacetyl adds a buttery flavour. Wines that skip MLF (like most Chablis) retain their crisp, tart character. Oak ageing also adds richness and weight.
- Is Chablis the same as Chardonnay?
- Yes — Chablis is a wine region in northern Burgundy, France, that produces Chardonnay. However, the Chablis style is quite distinct: the very cool climate and Kimmeridgian limestone soils produce a wine with high acidity, green apple, lemon, and mineral notes. It is typically unoaked or lightly oaked, making it very different from warmer-climate Chardonnays.