- Wahluke Slope is backbone of Washington wine industryPosted 8 hours ago
- Portland winery TeSóAria offers vegan wine brunchPosted 2 days ago
- Research focus paying off for Washington wine industryPosted 2 days ago
- Mike Januik enjoys success, accolades from long winemaking careerPosted 3 days ago
- Abacela hires educator Chris Lake as vineyard managerPosted 4 days ago
- Idaho wine industry states its case for RieslingPosted 5 days ago
- Scenes from Sunday’s Riesling RendezvousPosted 6 days ago
- Riesling a favorite across Pacific NorthwestPosted 1 week ago
- Fire threatens Washington winery, vineyard near Red MountainPosted 1 week ago
- State of Washington Riesling continues to improvePosted 1 week ago
Northwest Chardonnays shine with new styles
It’s kind of funny to think that Chardonnay is making a comeback.
After all, it is the most popular wine in America, and it’s the No. 1 white wine in Washington, with more than 40,000 tons crushed last fall.
So let’s call it a renaissance of sorts. Going away are the big, buttery, California-style Chardonnays. You’ll still find plenty of Chardonnay fermented and aged in oak, but they tend to show more elegance and less hammer-you-over-the-head oakiness.
In addition, Oregon grape growers and winemakers are diving deep into clones of Chardonnay that work better in the Willamette Valley’s cool climate, while wineries from both states are producing Chardonnays with no oak, less oak, some lees-stirring, some malolactic fermentation, and combinations of various techniques.
All of this adds up to exciting times for Northwest wine lovers, especially those of us who grew weary of pulling slivers out of our cheeks every time we drank a glass of Chardonnay just a few years ago.
Following are eight examples of Chardonnays from Washington and Oregon that we’ve tasted in recent weeks.