Chardonnay tasting sheet

Make the sheets View: A4 · Letter

Chardonnay heads this notes page, and below it are the white wine rows to circle, from colour depth and colour (lemon-green to gold) through the fruit family and how ripe it is to sweetness, mouth-watering, weight, warmth and how long it lasts. Few grapes cover as much of each scale as Chardonnay does, which is what makes the page useful: a Chablis and a Napa bottle will circle almost opposite words. The aroma list is tuned to the grape, with lemon, green apple, pear, peach and pineapple in the fruit, a few white flowers, vanilla, butter, toast, brioche and hazelnut under oak and winemaking, and wet stone, flint and honey in the last family. The guess beside the answer asks you to name country, region and age. It suits someone learning Chardonnay in all its styles, one page per wine.

Serve it cool but not cold, about 10 to 12 °C, since a fridge-cold glass hides the aromas. Pour a small taste, look at the colour first, because a deep gold often means oak or age, then work down the page. The oak and winemaking family on the aroma list is the one to watch: ticking butter and toast or leaving them blank tells you a lot about how the wine was made. If you have both an unoaked and an oaked bottle open, the comparison has its own two-wine page. Print one page per wine, and the how-to page if the scales are new to you. A tasting of several whites goes better with water between them, small pours and a spittoon on the table.

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