Chardonel is a cross between Seyval Blanc and Chardonnay grapes. The grape was developed at Cornell AgriTech (New York State Agricultural Experiment Station) in 1953 and the varietal was released in 1990.
It is a late ripening white wine grape that produces a high-quality and full-bodied wine and is distinguished by its superior wine quality combined with high productivity. The grape’s cold hardiness is superior to its acclaimed parent, Chardonnay. This wine can be fermented in oak or stainless-steel barrels. Chardonel is celebrated during the month of April.
Acres in Missouri:
7.2% - 195.5 acres
Flavors or tasting notes:
Pear, apple, apricot, and oaky if aged in barrels
Full-bodied, rich, complex and crisp
Ideal Serving Temperature:
Creamy white cheeses, grilled chicken and fish, mushrooms, almonds, pasta & cream sauce, vanilla cake, banana bread and apple dishes
One-Skillet Smothered Pork Chops
Cheesy Chardonel Bacon Mac & Cheese Recipe
Butterscotch Blondies with Chardonel
Chardonel Wine Cocktail Recipe
Chardonel Fondue (lactose-free version)