From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. a widely grown grape variety used for winemaking, considered one of the five classic white varieties, along with Chenin Blanc, Riesling, Sauvignon Blanc and Sémillon. Chardonnay grapes are grown around the world and produce some of the finest white wines in France, the United States, Italy, Argentina, Chile, Australia, New Zealand and South Africa. 2. a wine produced from Chardonnay grapes alone, made all over the world, usually full-bodied, lushly flavored and dry. Most Chardonnays are aged in oak barrels, which gives them extra depth of flavor and complexity, adding soft butter and vanilla notes to complement the fruity undertones. An exception is Chablis, produced in the village of the same name in the Burgundy region of France, which is usually aged in stainless-steel tanks or non-oak barrels, creating a crisp, highly acidic wine that lacks the toasty flavors of Chardonnays produced in North America and beyond.
