Known commonly as the great white grape of the Burgundy region of France, Chardonnay has become the most popular white wine in America, if not the world. Chardonnay is by nature a rich, full-bodied wine that grows at its best in a relatively cool climate. It is grown in virtually every growing region in the U.S. and is made in a myriad styles. Most Champagne and methode champenoise sparkling wine has Chardonnay in its blend. At one extreme, it can be elegantly floral and forward in the nose, with lovely fruit of pears and melons and a clean green apple acidity with a certain flinty or chalky mineral quality. It often has a full almost "oily" mouthfeel that lasts seemingly forever on the palate, with a perfect balance of fruit, acid and alcohol. Despite the long, complex finish, Chardonnay makes you hungry for food and thirsty for more wine all at the same time. At the other extreme, the first inhalation fills your nostrils with the sweet vanilla of new French oak and the creamy, buttery complexity that only Chardonnay can embody. Butterscotch, hazelnuts, toasted almonds all might come to mind, and the fruit might be tropical in nature, perhaps pineapples or coconuts, with more grapefruit-like acidity. This is truly a chameleon grape, and it can be altered as much by the climate and soil as by the winemaker's hand. In this country, it has found its best representations in Monterey and the Central Coast, Santa Barbara County, Carneros, Napa Valley, Sonoma Valley, Alexander Valley, Russian River Valley, Willamette Valley (Oregon), Yakima Valley (Washington), Virginia and Long Island.
The beautiful state of Oregon has, over the past few decades, become increasingly well known and respected for its wine industry, with several small but significant wineries within the state receiving world wide attention for the quality of their produce. Whilst the first vineyards within Oregon were planted in the 1840s, the state's wine industry didn't really take off until the 1960s, when several wine producers from California discovered that the cooler regions of the state were ideal for cultivating various fine grape varietals. Today, Oregon has over four hundred and fifty wineries in operation, the vast majority of which are used for the production of wines made from Pinot Gris and Pinot Noir varietal grapes, both of which thrive in the valleys and mountainsides which characterise the landscape of the state.