Chardonnay (also known as Morillon in German-speaking countries) is a descendant or variation of the Beli Pinot - Pinot Blanc, and some consider it to be the most elegant of the Pinot family. It is probably the most widely cultivated white grape in the world.
In average years, the must of Chardonnay contains 17 - 21% of sugars; in good years and with late harvest grapes, the sugar content quickly increases to 24% and more.
Due to the slightly darker colour of the grapes, young Chardonnay is more golden-yellow than the White Pinot; acids are rich, but matured and mild. Chardonnay grown on good sites is a good grape for wines of predicate quality (izbor, jagodni izbor, suhi jagodni izbor) but only in very dry autumns.
Young Chardonnay usually tastes slightly acidic but is nevertheless polite, gentle, and with no suggestion of tartness. The Chardonnay's aroma is very characteristic, suggesting apples and fresh bread crust.
Due to its rich and mild acids, the wine ages well and remains alive and fresh for years. Mature Chardonnay loses its slight "juvenile" acidity and becomes a truly harmonious wine; the bouquet of mature wine suggests acacia blossoms and wild wormwood.
Chardonnay is particularly suited for the barrique treatment: Chardonnay Barrique develops a pronounced cognac aroma and becomes a truly full-bodied wine - all hints of fruity flavours become very subdued.
Chardonnay appears to have become the most popular wine in Slovenia during the last three decades and is grown with considerable success in all winegrowing regions. Chardonnays from Primorje - the Brda, Vipava Valley, and Koper areas - tend to be dry, and only these are suited for barrique treatment. In the Koper area, two types of Chardonnay are tended and marketed separately: ricorvo denotes the wine from vineyards lying less than ten meters (32.8 ft.) above sea level; Chardonnay grown from 10 - 300 meters (32.8 - 984 ft.) above the sea is labeled labor.
The best Podravje Chardonnays come from the Maribor and Radgona-Kapela areas, but other areas do not lag far behind. Podravje Chardonnays are never dry, and the late harvest and izbor wines in particular are very aromatic and elegant.
Chardonnay is also well established in all Posavje areas except Dolenjska. With the mixed natural conditions, these wines achieve a wide variety of tastes and bouquets in this region, ranging from the rich, aromatic types of Podravje to the dry, fruity variations similar to those of Primorje.
Chardonnay should be served at 12 - 14 °C (53.6 - 57.2 °F) as an aperitif, with cheese and lean-meat hors-d'oeuvre, or with pasta or fish. Chardonnay Barrique should be served at 8 - 10 °C (46.4 - 50 °F) and is best on its own as a "conversation" wine.
