Chardonel is a hybrid grape varietal that was developed by Cornell University’s New York State Agricultural Experiment Station. It is a cross between Chardonnay and Seyval Blanc, and was created to combine the rich flavor of Chardonnay with the cold hardiness of Seyval Blanc, making it more suitable for growing in cooler climates.
The resulting Chardonel grape typically produces full-bodied wines with strong hints of tropical and citrus fruits. The flavor profile can range from crisp and unoaked, like a Sauvignon Blanc, to full and buttery, like a classic Chardonnay. Depending on the winemaking process, some Chardonel wines can exhibit characteristics of pear, apple, melon, lemon, and vanilla.
Chardonel wines can be aged in oak barrels to enhance their complexity and richness. They pair well with a variety of foods including fish, poultry, pork, and creamy pasta dishes. In addition to being consumed on its own, Chardonel is often used in blends to add extra depth and flavor.
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