Chardonel

Chardonel

Chardonel is a white wine grape variety that was created by the University of Missouri in the 1950s. It is a hybrid grape, resulting from a cross between Chardonnay and Seyval Blanc. Chardonel is known for its ability to thrive in cooler climates, making it a popular choice for winemakers in regions with shorter growing seasons.

History

Chardonel was first developed by Dr. A. L. Winkler and his team at the University of Missouri's Agricultural Experiment Station in the 1950s. The goal was to create a grape variety that combined the desirable characteristics of Chardonnay with the hardiness and disease resistance of Seyval Blanc. After several years of experimentation, Chardonel was successfully created and released for commercial cultivation.

Characteristics

Chardonel grapes are medium-sized and have a golden-yellow color when fully ripe. The vines are vigorous and can adapt to a variety of soil types, although they prefer well-drained soils. Chardonel is known for its high acidity, which contributes to its crisp and refreshing taste. The wine produced from Chardonel grapes often exhibits flavors of citrus, apple, and tropical fruits.

Wine Production

Chardonel is primarily used for the production of dry white wines. The grapes are harvested in late summer or early fall, depending on the region. After harvesting, the grapes are gently pressed to extract the juice, which is then fermented in stainless steel tanks or oak barrels. The fermentation process can take several weeks, during which the sugars in the juice are converted into alcohol. The resulting wine is then aged for a period of time to develop its flavors and aromas.

Food Pairing

Chardonel wines pair well with a variety of dishes. Due to their high acidity, they are particularly well-suited for pairing with seafood, such as grilled shrimp or oysters. The crispness of Chardonel also complements lighter poultry dishes, such as roasted chicken or turkey. Additionally, Chardonel can be enjoyed on its own as a refreshing aperitif.