The cellar

Top-rated Chardonnay

Every wine

The highest-rated Chardonnay bottlings we have reviewed, one per producer.

5.0 Burgundy Corton-Charlemagne Grand Cru Domaine Coche-Dury 5.0 Champagne Krug Clos du Mesnil Krug 5.0 Champagne Louis Roederer Cristal Louis Roederer 5.0 Burgundy Montrachet Grand Cru Domaine de la Romanee-Conti 5.0 Burgundy Montrachet Grand Cru Domaine Leflaive 5.0 Champagne Salon Cuvee S Le Mesnil Blanc de Blancs Champagne Salon 4.9 Alto Adige Appius Cantina St. Michael-Eppan 4.9 Alto Adige Grande Cuvee Beyond the Clouds Elena Walch

Region by region

Where Chardonnay is made

31 regions, with their best Chardonnay bottles and the estates that make them.

Wine and cheese

Cheese with Chardonnay

Every cheese
Mâconnais Local tradition The syndicate recommends a Mâconnais Chardonnay or a Mâcon red. A white matches the cheese's milky, buttery youth and its hazelnut and hay notes with age, without overwhelming a 30 to 40 g cheese. Mâconnais Chardonnay (Mâcon-Villages, Pouilly-Fuissé), Burgundy: Pouilly-Fuisse Tete de Cuvee · Pouilly-Fuisse · Macon-Villages
Chaource Our pick A non-vintage brut Champagne's high acidity and fine mousse cut through Chaource's salted, creamy paste and leave its mushroom and hazelnut clear. The cheese comes from the Aube, which also grows Champagne. Brut Champagne, Champagne: Bereche Brut Reserve · Pol Roger Brut Reserve · Chartogne-Taillet Cuvee Sainte-Anne
Bagòss Our pick The Franciacorta consortium's pairing guide lists polenta with Bagòss under Brut and marks it best with a Millesimato or Riserva. Longer time on the lees gives these wines depth, and their high acidity meets aged Bagòss, flaky and saffron-scented. Franciacorta Brut Millesimato or Riserva, Franciacorta: Monte Rossa Cabochon Brut · Castello Bonomi Lucrezia Etichetta Nera · Le Marchesine Secolo Novo Brut
Tolminc Our pick Rebula and Rebula-led blends left on their skins gain tannin and a dry, grippy, savoury texture that an aged Tolminc, sweet and piquant, can lean on, while the wine's acidity cuts the fat of the firm paste. Skin-contact (orange) Rebula and Rebula-led blends, Brda: Kontra · Dugo
Bleu de Gex Our pick Vin de paille, made from grapes dried for months before pressing, is sweet and concentrated, and its sugar sets off the light salt and pleasant bitterness of Bleu de Gex. A blue this mild does not bury the wine's dried-fruit richness. Vin de paille, Jura: Montbourgeau L'Etoile Vin de Paille · Ligier Vin de Paille · Berthet-Bondet Vin de Paille
Sussex Slipcote Our pick Slipcote is creamy and lemony, and a dry, high-acid sparkling wine made wholly or mostly from Chardonnay lifts the soft curd with its bubbles instead of weighing it down. Blanc de blancs sparkling, Sussex: Blanc de Blancs · Rathfinny Blanc de Blancs · Blanc de Blancs

Plan the trip

Taste Chardonnay where it grows

Tastings and tours in the regions above, and somewhere to stay.

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