History of Chardonnay
The history of chardonnay begins during the 1880s, when Charles Wetmore planted the first Chardonnay grapes in California. He went on to establish the Cresta Blanca winery and won the first international award at the 1889 Paris Exposition. His work put California on the map, but soon Prohibition took its toll and the winery closed down.
Chardonnay’s popularity in the U.S. started in the late nineteenth century, when Charles Wetmore brought cuttings from Burgundy and spread them among California’s Livermore Valley. Then, in 1896, Paul Masson planted a Burgundian-style vineyard in the Santa Cruz Mountains. This was followed by a 1912 purchase by Carl Wente from the University of Montpellier, the last major pre-prohibition import of Chardonnay vines.
The word “Chardonnay” comes from the Latin word Cardonnacum, which means “place where the thistle grows.” The grape was originally grown in Burgundy, and it was first produced by Cistercian monks in the early 14th century. Before Californians learned to make wine from the grape, they used to dilute it with water.
Chardonnay came to the United States with the arrival of French immigrants. The grape is the result of cross-pollination between two grapes, pinot noir and gouais blanc. The pinot noir grape was notoriously difficult to grow, and many winemakers began cross-pollination to make it more fruit-like. The new grape, called Chardonnay, became a common wine in just a few years.
After Chardonnay became popular, big businesses tried to cash in on the growing popularity. They produced overly-oaked Chardonnay, which was borderline sweet. The move caused serious backlash and Chardonnay became associated with low-quality wine. Then, thoughtful vintners discovered the good qualities of Chardonnay grapes.
The History of Chardonnay
While the grape was not widely planted until the 1800s, many vineyards in France mixed Pinot blanc with Chardonnay. In these days, the grape is planted all over the world. In the United States, the grape is planted almost as heavily as Cabernet Sauvignon, which makes it a great choice for wine lovers.
In addition to its oaky, buttery character, Chardonnay is often partially or completely oak-aged, and the oak is used to soften the acidity. The process also helps develop the fruity, ripe character of the wine. Today, some winemakers are rebelling against this trend and making Chardonnay in stainless-steel tanks. The result is a slightly brighter, fruitier style.
Chardonnay was initially slow to take off in California, due to its reputation in France. Sonoma County grape growers and winemakers were slow to accept the grape. It wasn’t until the 1880s that famous California viticulture professor E.W. Hilgard called it a “pinot chardonay.” It was then imported to the Kenwood vineyard in San Francisco by grapegrower John H. Drummond, who later established the Kunde Family Winery.
Chardonnay is a versatile wine and can be paired with a variety of foods. Its light acidity makes it a great choice for sushi.