It’s the world’s favourite white and it’s not hard to see why.

Winemakers love it because there’s so much they can do with it. They can keep it fresh and simple to create wines full of citrus and grapefruit characters or give it the full barrel maturation treatment to create rich, intense wines redolent with figs, nuts and even butterscotch. Unwooded styles of Chardonnay match well with spicy food, oak matured wines are better with richer dishes. If you’re one of these people who proclaim to be part of the ‘Anything but chardonnay’ crowd, it’s time to re-think your stance. A new wave of Australian chardonnay manages to build texture and complexity into the wine without going over the top and turning all fat and frumpy. See for yourself.

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