Chardonnay is a green-skinned grape variety used to make a white varietal wine. It is believed to be named after the village of Chardonnay in the Mâconnais region of France, where Pouilly-Fuissé is currently produced and it is possible that the variety was first bred there.

Chardonnay is also an important component in Champagne and there are some 100% Chardonnay Champagnes labeled blanc de blancs. It is also used by sparkling wine producers who want to produce a Champagne-like wine.

Part of the attraction of Chardonnay, for wine makers and lovers alike, is its versatility. In the U.S., it is often made using full malolactic fermentation to soften the acidity and some oak handling. Without oak, Chardonnay generally produces a soft wine, often with fruity flavors. When aged with oak, Chardonnay can acquire a smokey, vanilla, caramel, and butter aroma. The origin of the oak - either French or American - will affect the final flavor, along with the degree to which any oak barrels were toasted. For budget wines, the oak is added as staves or even chips to stainless steel containers, which is cheaper than oak barrels.