Dr. Carole Meredith did extensive research on the history of chardonnay using DNA profiling and discovered that they are a member of the pinot family. Through her research she proved that chardonnay grapes were as a result of cross pollination between Pinot grapevines and Gouais Blanc vine. According to the history, the grapes came to be known as chardonnay because they originated from a village which had the same name in the Maconnais. Maconnais is found in the famous Burgundy region in France. Chardonnay wine was later distributed all over France by the Cistercian Monks who are believed to be the first people to grow chardonnay vineyards for mass production.
The chardonnay grapes are tightly packed together in medium sized bunches on the vine. Mature grapes are very small and when ripe they are very fragile with very thin skin. Additionally, ripe grapes have a very brilliant golden yellow color. Their fragile nature means that when harvesting you must take good care to avoid ruining the grapes. The taste and flavor of chardonnay mainly depend on where they are grown. Chardonnay grapes which are produced in warmer climate will have different flavor from those grown in cooler climate. Those from warmer climates have a honey and buttery flavor while those from cooler climate usually have fruity flavors.
The unique character of chardonnay wines comes from being fermented in oak barrels. However, due to expanding market and demand for chardonnay wines, wineries are producing quick chardonnay wine thus losing that uniqueness it has when fermented using oak barrels. The only process these wineries carry out when making chardonnay wine is soaking the wine in oak chips so that it can get flavor that is only found when the wine is fermented in an oak barrel. From the history of chardonnay, it will only be fair to say that fermenting wine in oak barrel will forever remain the best.