Chardonel
A Cornell-bred cross of Chardonnay and Seyval Blanc that makes full, Chardonnay-style whites where Chardonnay itself struggles, especially in Missouri and Arkansas.
Chardonel is a hybrid bred to make Chardonnay-style wine in places Chardonnay can't handle. Cornell University's grape breeders in Geneva, New York, crossed Seyval Blanc with Chardonnay in 1953 and released the result in 1990. It's hardier and more disease-resistant than its famous parent, yet it keeps much of Chardonnay's character.
What It Tastes Like
Chardonel makes medium- to full-bodied dry whites with apple, pear, pineapple and citrus. It responds to winemaking much the way Chardonnay does: unoaked, it's crisp and fruity; aged in barrel with malolactic fermentation, it picks up butter, vanilla and toast. It also makes a good base for sparkling wine.
Where It Grows
Missouri has adopted Chardonel as one of its signature whites, and it's widely planted in Arkansas, Illinois, Indiana, Kentucky, Virginia, North Carolina and Michigan. If you like Chardonnay and you're touring the Missouri River wine country around Hermann and Augusta, this is the white to order.
What to Look For
- Barrel-fermented Chardonel is the style closest to California Chardonnay.
- Stainless-steel Chardonel is crisper and fruit-forward.
- Sparkling Chardonel turns up in Missouri and Arkansas.
Where to Find Chardonel
Wine regions on American Winery Guide where Chardonel is grown or poured: