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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

Taste Profile:

Full-bodied, rich, complex and crisp

Ideal Serving Temperature:


Food pairings:

Creamy white cheeses, grilled chicken and fish, mushrooms, almonds, pasta & cream sauce, vanilla cake, banana bread and apple dishes

Recipe ideas:

One-Skillet Smothered Pork Chops

Cheesy Chardonel Bacon Mac & Cheese Recipe

Butterscotch Blondies with Chardonel

Lemon Butter Seafood Pasta

Moscow Mule with Wine

Chardonel Wine Cocktail Recipe

Apple Cider Sangria

Chardonel Fondue

Chardonel Fondue (lactose-free version)

Stargazer Cocktail

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Sweetness Scale:
ChardonelChardonel Infographic


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