Chardonnay

Chardonnay is a green-skinned grape variety used to make a variety of white wine.

It is believed to be named after the village of Chardonnay in the Mâconnais[?] region of France, and it is possible that the variety was first bred there. DNA fingerprinting research at the University of California, Davis suggests that Chardonnay has originated as a cross between Pinot[?] and the Croatian Gouais Blanc[?] grape varieties. Gouais Blanc isn't popular in its own right and is almost extinct.

Chardonnay is also known by the names Aubaine, Beaunois, Melon Blanc, and, historically Pinot[?] Chardonnay.

In 2001, Chardonnay stood 8th-ranked in global planting of grape varieties by area, with an estimated 140,000 hectares, mostly in the United States of America, France, Australia and Italy.

In Australia and New Zealand, Chardonnay varietal wines are among the most popular white wines.

External Link

Chardonnay Du Monde (http://www.chardonnay-du-monde.com/) - website of an international chardonnay competition.

Common misspelling and questions (FAQ)

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Cream may also be added Chopped Celery Sauce Chop fine sufficient celery to make a half pint; season it with a quarter Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg drops of lemon juice or tarragon vinegar and serve. especially beef. Press from the vinegar four tablespoonfuls of of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it Pudding Sauces The simple method of making a pudding sauce is to add to a half cup of half pint of boiling water; boil for a moment and pour while hot into one flavoring, as orange, lemon or vanilla. To change the character of this sauce, a tablespoonful of butter may be sauce, it is better that it should be beaten to a cream, the sugar added just at serving time, or the froth will float on the surface and the SALADS there is an accumulation of little things, a few olives, a slice or two of little bit of cold fish, or cold meats, and not more than a tablespoonful Russian Salad Chop or cut carefully the vegetables; mix together, add two or three lettuce leaves, or, if you have tomatoes, peel and take out the centers, dressing; garnish with blocks of aspic.