Chardonnay is one of the six most internationally known and grown grape varieties for production of wine. The other five are: Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot, Pinot Noir.

Chardonnay grapes are grown all over the world. Susy Atkins writes "Almost all white burgundy from France titled as Bourgogne Blanc, Chablis and Montrachet is made from 100% Chardonnay grapes. In Tuscany and Sicily it can be found under the region name Somontano and Navarra respectively." The label states where the wine comes from not the type of grape. Also it is one of three Champagne grapes.

Try it, and try it from different regions to taste how different winemakers make it their own.

Cool-Climate Chardonnay
Try from Italy's Trentino area or Chablis in northern Burgundy. 

Warm-Climate Chardonnay
Try an oaked wine from California, southeast Australia or South Africa's Stellenbosch area, as Susy Atkins recommends.

Lemons, citrus fruits, clean, crisp taste and tartness,  indicate a cool wine climate.

Look for rich smell of tropical fruit; peaches, pineapples attributed to heat and ripeness. Notice butter like characteristics in these wines. If its been oaked it may have more weight in flavour as well structure and body. Customarily, they will linger longer on the palate than the cool-climate counterparts.

Light and unoaked (Chablis), look for tart apple flavours, lemon, and sometimes pear
Lightly oaked, look for melting butter, nutmeg and baked apple flavours
Heavily oaked (Australian), look for vanilla, bacon fat, and woody flavours.

When tasting, make sure the wine is not too cold as the flavours will be muted.


 

Chardonnay grapes are easy to grow and can be easily manipulated by winemakers to taste however they like; from fresh, lemony, unoaked to rich, toasty flavours aged in barrels.  These days most Chardonnay is not overpowered with oak. Most are balanced with natural fruit flavours with a hint of woodiness or spice. They can carry complex characteristics of tropical fruit, citrus, cream, butter, nuts, honey, vanilla, spice, coffee beans

References: Susy Atkins. "Wine Wisdom: a complete wine-tasting course", Quadrille Publishing Limited, 2004.

Stuart Walton. "The World Encyclopedia of Wine", Lorenz Books, 1999.