Chardonnay: it’s the wine world’s shapeshifter. Rich and buttery or crisp and steely, oaked or unoaked, grown from Chablis to Sonoma, it’s a grape that adapts and excels nearly anywhere it’s planted. Loved by some, loathed by others (remember the ABC crowd: Anything But Chardonnay?), this versatile white has remained one of the most popular wines globally. But what makes it so enduring? And if you’re ready for a change, what should you reach for instead?

Why Chardonnay Remains a Global Favourite

Part of Chardonnay’s enduring appeal lies in its remarkable flexibility. It’s often referred to as a “winemaker’s grape”—relatively neutral on its own, but a brilliant blank canvas for technique and terroir (the influence of the land).

  • Climate Influence: In cooler climates, such as Chablis or the Sonoma Coast, it takes on lean, mineral-driven notes with high acidity and citrus brightness. In warmer regions, such as Napa Valley or parts of Australia, it can be lush, tropical, and full-bodied.
  • The Oak Factor: Chardonnay is famously transformed by barrel ageing, which adds texture, weight, and desirable flavours like vanilla, spice, and butter. The iconic creamy, buttery style of oaked Chardonnay (think classic California examples from the ’90s) helped define the grape for an entire generation of wine drinkers.
  • Unoaked Purity: Even unoaked Chardonnay can be a joy—fresh, vibrant, and pure. It’s a go-to for pairing with everything from seafood to roast chicken, and its wide stylistic range ensures there’s a Chardonnay for almost every palate.

Exploring Chardonnay’s Two Faces and Their Alternatives

The diversity of Chardonnay can be broadly split into two distinct styles: the opulent oaked style and the pristine unoaked style. Each offers a unique experience and has corresponding alternative wines worth exploring.

The Oaked Style: Buttery, Bold, and Full-Bodied

Oaked Chardonnay is rich and luxurious. Ageing in oak barrels, often combined with malolactic fermentation (a process that converts sharp malic acid into soft, creamy lactic acid), gives the wine notes of buttered toast, brioche, and baked apple. It’s textured, sometimes slightly smoky, and ideal for those who enjoy full-bodied whites.

Ideal Food Pairings:

  • Roast chicken or turkey
  • Lobster with drawn butter
  • Creamy pastas or risotto

If you love this style, here are some alternatives to explore:

  • Viognier: Floral, oily-textured, and often peachy. Look for examples from California or the Northern Rhône (like Condrieu) for body and perfume.
  • White Rioja (Viura): Especially those aged in oak, which develop nutty, oxidative notes along with a creamy texture and good acidity.
  • Aged Chenin Blanc: Particularly from South Africa or the Loire Valley, where oak ageing can add honeyed depth and spice.

The Unoaked Style: Crisp, Clean, and Elegant

Unoaked Chardonnay is all about purity. It allows the grape’s natural character and the influence of the soil (terroir) to shine through. These wines tend to be higher in acidity, with primary flavours of green apple, lemon, and sometimes a flinty minerality. Chablis in France is the gold standard here—unoaked, lean, and laser-focused.

Ideal Food Pairings:

  • Oysters or shellfish
  • Goat cheese
  • Salads or grilled vegetables

If you’re a fan of unoaked Chardonnay, consider these alternatives:

  • Albariño: From Spain’s Rías Baixas, it offers saline minerality, citrus zest, and a slightly floral aroma.
  • Sauvignon Blanc: Especially from the Loire (like Sancerre) or Marlborough, with bright acidity and grassy, citrus-driven notes.
  • Assyrtiko: Greece’s flagship white grape from Santorini, known for searing acidity, stony minerality, and serious ageing potential.

Should you move on from Chardonnay? Not necessarily. Its chameleon-like nature is what keeps it interesting, but exploring alternatives can truly refresh your palate and deepen your appreciation for the world of white wine.

Which style of Chardonnay—oaked or unoaked—do you usually prefer?