| AdelaideHills |
Good natural acidity combined with ripe fruit make
a typical, comparatively ripe Australian wine with good aging
potential. |
| Carneros |
The mists of the San Francisco Bay moderate what
would otherwise be a hot climate, making for well-structured wines
that still show some generosity of fruit. |
| Chablis |
The steely table wines of this cool region have
a firm acidity that allows them to develop into some of the longest
living whites available. |
| Champagne |
In this cool region of France, the grape makes acidic
and delicate base wine for the greatest sparkling wines of the
world. |
| Hunter Valley |
One of the warmest regions of Australia produces
big Chardonnay with a typical "peaches and cream" character. |
| Languedoc |
In the south of France, the Chardonnay grape produces
melon and butter characters that reflect Burgundy without its
great structural balance and intensity. |
| Marlborough |
In this dry region of New Zealand, Chardonnay produces
wines that may echo some of the Australian fruit styles, but with
an extra vein of acidity. |
| Meursault |
In the Cote d'Or, the heartland of Burgundy, the
grape produces buttery, nutty wines with a streak of acidity. |
| Napa Valley |
Just 20 miles (32 km) north of Carneros, Chardonnay
becomes full, ripe and generous, but without the tautness of the
wines from further south. |
