The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery Meursaults and New World wines with tropical fruit flavors.
Chardonnay is an important component of many sparkling wines around the world, including Champagne. A peak in popularity in the late 1980s gave way to a backlash among those wine drinkers who saw the grape as a leading negative component of the globalization of wine. Nonetheless, it remains one of the most widely-planted grape varieties, with over 400,000 acres (175,000 hectares) worldwide, second only to Airén among white wine grapes and planted in more wine regions than any other grape – including Cabernet Sauvignon.
For much of its history, a connection was assumed between Chardonnay and Pinot noir or Pinot blanc. In addition to being found in the same region of France for centuries, ampelographers noted that the leaves of each plant have near-identical shape and structure. Pierre Galet disagreed with this assessment, believing that Chardonnay was not related to any other major grape variety. Viticulturalists Maynard Amerine & Harold Olmo proposed a descendency from a wild Vitis vinifera vine that was a step removed from white Muscat. Chardonnay's true origins were further obscured by vineyard owners in Lebanon and Syria, who claimed that the grape's ancestry could be traced to the Middle East, from where it was introduced to Europe by returning Crusaders, though there is little external evidence to support that theory. Another theory stated that it originated from an ancient indigenous vine found in Cyprus.
Modern DNA fingerprinting research at University of California, Davis, now suggests that Chardonnay is the result of a cross between the Pinot and Gouais Blanc (Heunisch) grape varieties. It is believed that the Romans brought Gouais Blanc from the Balkans, where it was widely cultivated by peasants in Eastern France. The Pinot of the French aristocracy grew in close proximity to the Gouais Blanc, giving both grapes ample opportunity to interbreed. Since the two parents were genetically distant, many of the crosses showed hybrid vigour and were selected for further propagation. These "successful" crosses included Chardonnay and siblings such as Aligoté, Aubin Vert, Auxerrois, Bachet noir, Beaunoir, Franc Noir de la-Haute-Saône, Gamay Blanc Gloriod, Gamay noir, Melon, Knipperlé, Peurion, Roublot, Sacy and Dameron.
Chardonnay has served as parent to several French-American hybrid grapes, as well as crossings with other Vitis vinifera varieties. Examples include the hybrid Chardonel which was a Chardonnay and Seyval blanc cross produced in 1953 at the New York State Agricultural Experiment Station. Mutations of the Chardonnay grape include the rare pink-berried "Chardonnay Rose"; also "Chardonnay Blanc Musqué", which produces an intensely aromatic wine. Chardonnay Blanc Musqué is most mostly found around the Mâconnais village of Clessé and sometimes confused with the Dijon-166 clone planted in South Africa, which yields Muscat-like aromas.
Chardonnay has a wide-ranging reputation for relative ease of cultivation and ability to adapt to different conditions. The grape is very "malleable", in that it reflects and takes on the impression of its terroir and winemaker. It is a highly vigorous vine, with extensive leaf cover which can inhibit the energy and nutrient uptake of its grape clusters. Vineyard managers counteract this with aggressive pruning and canopy management. When Chardonnay vines are planted densely, they are forced to compete for resources and funnel energy into their grape clusters. In certain conditions the vines can be very high-yielding, but the wine produced from such vines will suffer a drop in quality if yields go much beyond 4.5 tons per acre (80 hl/ha). Producers of premium Chardonnay limit yields to less than half this amount. Sparkling wine producers tend not to focus as much on limiting yields, since concentrated flavors are not as important as the wine's finesse.
Harvesting time is crucial to winemaking, with the grape rapidly losing acidity as soon as it ripens. Some viticultural hazards include the risk of damage from springtime frost, as Chardonnay is an early-budding vine – usually a week after Pinot noir. To combat the threat of frost, a method developed in Burgundy involves aggressive pruning just prior to flowering. This "shocks" the vine and delays flowering for up to two weeks, which is often long enough for warmer weather to arrive. Millerandage and coulure can also pose problems, along with powdery mildew attacking the thin skin of the grapes. Because of Chardonnay's early ripening, it can thrive in wine regions with a short growing season and, in regions like Burgundy, will be harvested before autumn rain sets in and brings the threat of rot.
While Chardonnay can adapt to almost all vineyard soils, the three it seems to like most are chalk, clay and limestone, all very prevalent throughout Chardonnay's traditional "homeland". The Grand crus of Chablis are planted on hillsides composed of Kimmeridgian marl, limestone and chalk. The outlying regions, falling under the more basic "Petit Chablis" appellation, are planted on portlandian limestone which produces wines with less finesse. Chalk beds are found throughout the Champagne region, and the Côte-d'Or has many areas composed of limestone and clay. In Burgundy, the amount of limestone to which the Chardonnay are vines exposed also seems to have some effect on the resulting wine. In the Meursault region, the premier cru vineyards planted at Meursault-Charmes have topsoil almost 78 inches (2 m) above limestone and the resulting wines are very rich and rounded. In the nearby Les Perrieres vineyard, the topsoil is only around 12 inches (30 centimeters) above the limestone and the wine from that region is much more powerful, minerally and tight, needing longer in the bottle to develop fully. In other areas, soil type can compensate for lack of ideal climate conditions. In South Africa for example, regions with stonier, shaley soils and high clay levels tend to produce lower-yielding and more Burgundian-style wine, despite having a discernibly warmer climate than France. In contrast, South African Chardonnay produced from more sandstone-based vineyards tend to be richer and more weighty.
Due to some ampelographical similarities, Pinot Blanc and Chardonnay were often mistaken for each other and even today share many of the same synonyms. The grape vines, leaves and clusters look identical at first glance but there are some subtle differences. The most visible of these can be observed as the grapes are ripening, with Chardonnay grapes taking on a more golden-green color than Pinot Blanc grapes. On closer inspection, the grapevine will show slight differences in the texture and length of the hairs on the vine's shoot, and the veins of a Chardonnay leaf are "naked" near the petiolar sinus – the open area where the leaf connects to the stem is delineated by veins at the edge. Cabernet Sauvignon is one of the few other Vitis vinifera grape vines to share this characteristic. This confusion between Pinot blanc and Chardonnay was very pervasive throughout northern Italy, where the two vines grew interspersed in the vineyard and were blended in winemaking. Not until 1978 did the Italian government dispatch researchers to try to distinguish the two vines. A similar situation occurred in France, with the two vines being commonly confused until the mid 19th century, when ampelographers began combing through the vineyards of Chablis and Burgundy, identifying the true Chardonnay and weeding out the Pinot Blanc.
Chardonnay is one of the dominant grapes in Burgundy though Pinot noir vines outnumber it by nearly a 3 to 1 ratio. In addition to Chablis, it is found in the Côte d'Or (largely in the Côte de Beaune) as well as the Côte Chalonnaise and Mâconnais. It is grown in 8 Grand cru vineyards; The "Montrachets"-Montrachet, Criots-Bâtard-Montrachet, Bâtard-Montrachet, Chevalier-Montrachet, Bienvenues-Bâtard-Montrachet as well as Charlemagne, Corton-Charlemagne & Le Musigny. In addition to being the most expensive, the Burgundy examples of Chardonnay were long considered the benchmark standard of expressing terroir through Chardonnay. The Montrachets are noted for their high alcohol levels, often above 13%, as well as deep concentration of flavors. The vineyards around Chassagne-Montrachet tend to have a characteristic hazelnut aroma to them while those of Puligny-Montrachet have more steely flavors. Both grand cru and premier cru examples from Corton-Charlemagne have been known to demonstrate marzipan while Meursault wines tend to be the most round and buttery examples.
South of the Côte d'Or is the Côte Chalonnaise and Mâconnais wine regions. The villages of Mercurey, Montagny-lès-Buxy and Rully are the largest producers of Chardonnay in the Côte Chalonnaise with the best made examples rivaling those of the Côte de Beaune. In the Mâconnais, white wine production is centered around the town of Mâcon and the Pouilly-Fuissé region. The full bodied wines of the Pouilly-Fuissé have long held cult wine status with prices that can rival the Grand cru white burgundies. Further south, in the region of Beaujolais, Chardonnay has started to replace Aligote as the main white wine grape and is even replacing Gamay in some areas around Saint-Véran. With the exception of Pouilly-Fuissé, the wines of the Mâconnais are the closest Burgundy example to "New World" Chardonnay though it is not identical. Typically Mâcon blanc, basic Bourgogne, Beaujolais blanc and Saint-Véran are meant to be consumed within 2 to 3 years of release. However, many of the well made examples of white Burgundy from the Côte d'Or will need at least three years in the bottle to develop enough to express the aromas and character of the wine. Hazelnut, licorice and spice are some of the flavors that can develop as these wines age.
Chardonnay was believed to be first planted in Chablis by the Cistercians at Pontigny Abbey in the 12th century. Today, the Chardonnay made in the Chablis region is one of the "purest" expression of the varietal character of the grape due to the simplistic style of winemaking favored in this region. Chablis winemakers want to emphasis the terroir of the calcareous soil and cooler climate that help maintain high acidity. The wines rarely will go through malolactic fermentation or be exposed to oak (though its use is increasing). The biting, green apple-like acidity is a trademark of Chablis and can be noticeable in the bouquet. The acidity can mellow with age and Chablis are some of the longest living examples of Chardonnay. Some examples of Chablis can have an earthy "wet stone" flavor that can get mustier as it ages before mellowing into delicate honeyed notes. The use of oak is controversial in the Chablis community with some winemakers dismissing it as counter to the "Chablis style" or terroir while other embrace its use though not to the length that would characterized a "New World" Chardonnay. The winemakers that do use oak tend to favor more neutral oak that doesn't impart the vanilla characteristic associated with American oak. The amount of "char" in the barrel is often very light which limits the amount of "toastiness" that is perceived in the wine. The advocates of oak in Chablis point to the positive benefits of allowing limited oxygenation with the wine through the permeable oak barrels. This can have the effect of softening the wine and make the generally austere and acidic Chablis more approachable at a younger age.
In the Champagne, Chardonnay is one of three major grape varieties planted in the region. It is most commonly found in the Aube and Marne départments which, combined with Chablis, accounted for more than half of all plantings of Chardonnay in France during the 20th century. In the Côte des Blancs (white slope) district of the Marne, Chardonnay thrives on the chalk soil. The three main villages around the Côte grow Chardonnay that emphasizes certain characteristics that the Champagne producers seek depending on their house style. The village of Avize grows grapes that produce the lightest wines, Cramant makes the most aromatic and Mesnil produces wines with the most acidity. The Côte des Blancs is the only district in the Champagne region that is predominately planted with Chardonnay. In the four other main districts-Aube, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne-Chardonnay lags behind Pinot noir in planting. In the outlaying region of Aisne, only Pinot Meunier has a significant presence. Despite being less planted, the Blanc de Blancs style of Champagne (made from only Chardonnay grapes) is far more commonly produced than Blanc de Noirs. This is partly because Pinot noir and Pinot Meunier produce very coarse and heavy wines that lack the finesse and balance that Chardonnay brings to the mix. Non-sparkling still wine Chardonnay is produced under the Coteaux Champenois AOC. The wine is much more acidic than that of Chablis and is normally made bone-dry.
Despite receiving the same amount of sunshine as the Chablis region, Chardonnay grapes in Champagne rarely attain full ripeness. This is due to the mean average temperature of the region being around 51 °F (10.5 °C), barely above the minimum average temperature needed to ripen grapes. Therefore the Chardonnay grapes do not fully develop its fruit flavors and the still version of Champagne can taste very "un-Chardonnay"-like because of this. However, it does lessen the premium on needing to keep yields low that other wine regions much battle with since not much flavor is going to develop in the grapes anyway. Rather the element in Chardonnay that Champagne winemakers look for is the finesse and balance of acidity that it brings to the blend. Some flavors that can emerge from, particularly with extended time on its lees, include creamy and nuttiness with some floral notes.
The first successful commercial production of California Chardonnay was from plantings in the Livermore Valley AVA. Wente Vineyards developed a Chardonnay clone that was used to introduce the grape variety in several Californian vineyards throughout the 1940s. In the 1950s James Zellerbach, one time US ambassador to Rome, started Hanzell Winery and dedicated it to making Burgundian style Chardonnay. His success would encourage other Californian winemakers to follow suit and culminated in Chateau Montelena's victory over Burgundy Chardonnay in the 1976 blind tasting event conducted by French judges known as the Judgment of Paris. In response, the demand for Californian Chardonnay increased and Californian winemaker rushed to increase plantings. In the 1980s, the popularity of Californian Chardonnay would explode so much that the number of vines planted in the state eclipse that of France by 1988. By 2005 there was nearly 100,000 acres (40,000 ha) accounting for almost 25% of the world's total Chardonnay plantings. The early trend was to imitate the great Burgundy wines but soon gave way to more rich buttery and oaked styles. Starting with the 1970s, the focus was on harvesting the grapes at more advance degrees of ripeness and at higher Brix levels. New oak barrels were used to produce wines that were big in body and mouthfeel. Frank J. Prial of the The New York Times was an early critic of this style, particularly because of the lack of "food friendliness" that was common with these massive wines. Another criticism of California Chardonnays, and one that has been levied against other Californian wines, is the very high alcohol levels which can make a wine seem out of balance. In recent years, Californian winemakers have been using process such as reverse osmosis and spinning cones to bring the alcohol levels down to between 12 and 14%.
The Californian wine regions that seem to favor producing premium quality Chardonnay are the ones that are most influenced, climatically, by coastal fogs that can slow the ripening of the grape and give it more time to develop its flavors. The regions of Alexander Valley, Los Carneros, Santa Maria Valley, Russian River Valley and other parts of Sonoma county have shown success in producing wines that reflect more Burgundian styles. Other regions often associated with Chardonnay include Napa Valley, Monterey County and Santa Barbara County. The California Central Valley is home to many mass produced Chardonnay brands as well as box and jug wine production. While the exact style of the wine will vary from producer, some of the terroir characteristics associated with California Chardonnay include "flinty" notes with the Russian River Valley and mango & guava from Monterey. A large portion of the Californian sparkling wine industry uses Chardonnay grapes from Carneros, Alexander and Russian River valleys with these areas attracting the attention of Champagne producers like Bollinger, Louis Roederer, Moët et Chandon and the Taittinger family who have opened up wineries in last few decades.
Washington Chardonnays can be very similar to Californian Chardonnays but there tends to be more emphasis on fruit than creaminess. In 2000, it was the most widely planted premium wine grape in the state. Rather than using Dijon clones, Washington vineyards are planted with clones developed at the University of California-Davis that are designed to take longer to ripen in the warmer weather of the state's wine regions. This allows winemakers to maintain the acidity levels that balances the fruity and flint earthiness that have characterized Washington Chardonnay. Apple notes are common and depending on producer and appellation can range from flavors of Golden Delicious and Fuji to Gala and Jonathan. In Oregon, the introduction of Dijon clones from Burgundy has helped to adapt the grape to the Oregon climate and soils. In New York, Chardonnay was an early Vitis vinifera planting due to its hardiness against cold weather. In recent years, there have been some success with wine production from Niagara and Long Island though there is significant plantings throughout the state, especially around Lake Erie, the Hudson River and Finger Lakes regions.
In Canada, Chardonnay has seen some success with rich, oaky styles produced in Ontario and lighter styles produced in Quebec and British Columbia. The Chardonnay vintages of the early 1990s from British Columbia helped generate international attention to the quality of Canadian wines apart from ice wine varietals. In British Columbia, Chardonnay from the Okanagan are characterized by delicate citrus fruits. They are typically light bodied but producers who use barrel fermentation and oak aging can produce more fuller bodied wines.
Like many grape varieties, Chardonnay first came to Australia in the collection of James Busby in 1832, but it only really took off in the 1950s. It is most significant in South Australia, New South Wales — especially the Hunter Valley - and Victoria. One of the first commercially successful Chardonnays was produced by Murray Tyrrell in the Hunter Valley in 1971. Tyrell's vineyard was planted with Chardonnay cuttings that he "borrowed" from Penfolds' experimental plantings by hopping over their barb-wire fence one night and pruning their vines. The export driven Australian wine industry was well situated for the Chardonnay boom of the 1980s and 1990s and Australia responded with a unique style of wine that was characterized by big fruit flavors and easy approachability. To compensate for the very warm climate, richness was enhanced by the use of oak chips and acid was added during fermentation. During this period the number of Chardonnay plants increased fivefold and by 1990 it was the most widely planted white wine grape in Australia and third most planted overall behind Shiraz and Cabernet Sauvignon. Early in the 21st century, demand outpaced supply and there was a shortage of Chardonnay grapes which prompted Australian winemakers to introduce new blending partners like Sémillon (known as "SemChard") and Colombard.
Being a rather neutral grape, Australian winemakers first approached Chardonnay in the same manner they were making wine from the similarly neutral Sultana grape. Aromatic yeast were added and maceration was extended to get more flavors from skin contact. While the style of Australian Chardonnay is mostly characterized by the mass produced products of the hot Riverland region, the cooler climates of Victoria and Tasmania has been creating more crisp, less oaked wines with lime notes. In the Cowra region, Chardonnay's citrus notes are emphasized while Hunter Valley examples have more richness and smoky notes. The Yarra Valley produces the most Burgundian style while Mount Barker in Western Australia produces Chardonnay that more closely resembles those of Chablis. A rare, isolated clone exist in the Mudgee region that local believe traces its ancestry back to some of the first vines brought to Australia in the 19th century. While the wine made from this clone is not particularly distinguished, it can still be of very good quality. Overall, there has been a shift in style since the 1980s from deep golden, oily wines with melon and butterscotch flavors to lighter, paler Chardonnays with more structure and notes of white peaches and nectarines. Sparkling wines from Chardonnay are produced in the cool regions of Geelong, Macedon Ranges and Tasmania.
Despite being more famous for its Sauvignon blanc production, Chardonnay was New Zealand's most widely planted grape variety from 1990 till 2002 when Sauvignon blanc finally surpassed it. The east coast of the North Island, in places like Hawke's Bay and Wairarapa, have seen the most success with Chardonnay wine that has noticeable acidity and leanness. As better clonal varieties are discovered and planted, the overall quality of New Zealand Chardonnay have increased, particularly from places like Canterbury, Marlborough and Nelson. Some producers in the Gisborne region have recently developed a cult following for their Chardonnay among New Zealand wine drinkers. While many New Zealand winemakers are still developing a characteristic style, the Chardonnay produced so far have emphasized the grape's affinity for oak.
Chardonnay has a long history in Italy but for a large part of it, the grape was commonly confused with Pinot blanc—often with both varieties inter planted in the same vineyard and blended together. This happened despite the fact that Chardonnay grapes get more golden yellow in color close to harvest time and can be visually distinguished from Pinot blanc. In the Trentino-Alto Adige region this confusion appeared in the synonyms for each grape with Pinot blanc being known as "Weissburgunder" (White Burgundy) and Chardonnay was known as "Gelber Weissburgunder" (Golden White Burgundy). By the late 20th century, more concentrated efforts were put into identifying Chardonnay and making pure varietal versions of the wine. In 1984, it was granted its first Denominazione di origine controllata (DOC) in the Alto Adige region. By 2000, it was Italy's fourth most widely planted white wine grape.
Though many varietal form of Chardonnay are produced, and the numbers are increasing, for most of its history in Italian winemaking Chardonnay was a blending grape. Besides Pinot bianco, Chardonnay can be found in blends with Albana, Catarratto, Cortese, Erbaluce, Favorita, Garganega, Grecanico, Incrocio Manzoni, Nuragus, Procanico, Ribolla Gialla, Verdeca, Vermentino and Viognier. It even blended into a dry White Zinfandel-style Nebbiolo wine that is made from the white juice of the red Nebbiolo grape prior to being dyed with skin contact. Most Chardonnay plantings are located in the northern wine regions, though plantings can be found throughout Italy as far south as Sicily and Apulia. In Piedmont and Tuscany, the grape is being planted in sites that are less favorable to Dolcetto and Sangiovese respectively. In Lombardy, the grape is often used for spumante and in the Veneto it is often blended with Garganega to give more weight and structure to the wine. Chardonnay is also found in the Valle d'Aosta DOC and Friuli-Venezia Giulia wine region.
Other winemaking decisions that can have a significant effect include the temperature of fermentation and what time, if any, that the wine allowed to spend aging on the lees. Burgundian winemaking tends to favor extended contact on the lees and even "stirring up" the lees within the wine while it is aging in the barrel in a process known as bâttonage. Colder fermentation temperatures produces more "tropical" fruit flavors like mango and pineapple. The "Old World" style of winemaking favors the use of wild, or ambient yeast, though some will also use specially cultivated yeast that can impart aromatic qualities to the wine. A particular style of yeast used in Champagne is the Prise de Mousse that is cultivated for use world wide in sparkling Chardonnay wines. A potential drawback of using wild yeast is that the fermentation process can go very slow with the results of the yeasts being very unpredictable and producing potentially a very different wine each year. One Burgundian winemaker that favors the use of only wild yeast is Domaine des Comtes Lafon which had the fermentation of its 1963 Chardonnay batch take 5 years to complete when the fermentation process normally only takes a matter of weeks.
The time of harvesting is a crucial decision because the grape quickly begins to lose acidity as it ripens. For sparkling wine production, the grapes will be harvested early and slightly unripe to maintain the acid levels. Sparkling Chardonnay based wines tend to exhibit more floral and steely flavors in their youth. As the wine ages, particularly if it spends significant time on lees, the wines will develop "toasty" notes. Chardonnay grapes usually have little trouble developing sugar content, even in cooler climates, which translates into high potential alcohol levels and limits the need for chaptalization. On the flip side, low acid levels can be a concern which make the wine taste "flabby" and dull. Winemakers can counteract this by adding tartaric acid in a process known as "acidification". In cooler climates, the extract and acidity of Chardonnay is magnified which has the potential of producing very concentrated wines that can develop through bottle aging. Chardonnay can blend well with other grapes and still maintain some of its unique character. The grapes most often blended with Chardonnay include Chenin blanc, Colombard and Sémillon.
Chardonnay long had a reputation as one of France's great white wines, but due to the dominance of geographical labeling, the fact that Chardonnay was the grape behind white Burgundy was not widely known by the wine-drinking public. The success of California and new world Chardonnays, partly encouraged by the Californian showing at the Judgment of Paris wine tasting, brought varietal wine labeling to more prominence and the easy to pronounce Chardonnay grape was one of the largest beneficiary. In the late 1980s, a sort of "Chardonnay-mania" developed as wine regions (particularly new and developing ones) dramatically increased their planting of the grape to meet the world wide demand. Chardonnay became very fashionable in the 1990s, as the stereotypical drink of young urban women of the Bridget Jones generation. In 2002 there were 52 British babies named Chardonnay and another 14 named Chardonay; In 2003 there were 91 Chardonnays born in the UK.
But as more vineyards responded with massive new plantings of the variety, they found that fashions were changing again. The market was drinking more red wine, and there was a backlash against heavy, oaky, New World Chardonnays in favor of lighter wines such as Pinot Grigio. There was a new fashion, "ABC" - Anything But Chardonnay, identified by Frank Prial in 1995. Another reason for the backlash was that Chardonnay was seen as a symbol of the globalization of wine, in which local grape varieties were grubbed up in favor of the big names demanded by international markets. Oz Clarke described a view of Chardonnay as "...the ruthless coloniser and destroyer of the world's vineyards and the world's palates." The criticism was centered on the habits of winemakers to pull out or give up on local varieties in order to plant more Chardonnay which offered potentially more income but lack the uniqueness and character of local varieties. Examples of this occurred in south Italy and Spain when ancient Negroamaro, Primitivo, Grenache and Mataro vineyards were ripped up in favor of new Chardonnay plantings. Despite the backlash, Chardonnay remains very popular. In 2004 Chardonnay was estimated to be the world's 6th most grown grape variety, covering .
Due to the worldwide recognition of the name of "Chardonnay", many of these synonyms have fallen out of favor as winemakers use the more marketable Chardonnay:
Arboisier, Arnaison Blanc, Arnoison, Aubain, Aubaine, Auvergnat Blanc, Auvernas, Auvernas Blanc, Auvernat Blanc, Auxeras, Auxerras Blanc, Auxerrois Blanc, Auxois, Auxois Blanc, Bargeois Blanc, Beaunois, Biela Klevanjika, Blanc de Champagne, Blanc de Cramant, Breisgauer Suessling, Breisgauer Sussling, Burgundi Feher, Chablis, Chardenai, Chardenay, Chardenet, Chardennet, Chardonay, Chardonnet, Chatenait, Chatey Petit, Chatte, Chaudenay, Chaudenet, Chaudent, Clävner, Clevner Weiss, Cravner, Epinette, Epinette Blanc, Epinette Blanche, Epinette de Champagne, Ericey Blanc, Feher Chardonnay, Feherburgundi, Feinburgunder, Gamay Blanc, Gelber Weissburgunder, Gentil Blanc, Grosse Bourgogne, Klawner, Klevanjka Biela, Klevner, Lisant, Luisant, Luizannais, Luizant, Luzannois, Maconnais, Maurillon Blanc, Melon Blanc, Melon D'Arbois, Meroué, Moreau Blanc, Morillon Blanc, Moulon, Noirien Blanc, Obaideh, Petit Chatey, Petit Sainte-Marie, Petite Sainte Marie, Pineau Blanc, Pino Sardone, Pino Shardone, Pinot Blanc à Cramant, Pinot Blanc Chardonnay, Pinot Chardonnay, Pinot de Bourgogne, Pinot Giallo, Pinot Planc, Plant de Tonnerre, Romere, Romeret, Rouci Bile, Rousseau, Roussot, Ruländer Weiß, Sainte Marie Petite, Sardone, Shardone, Shardonne, Später Weiß Burgunder, Weiß Burgunder (normally refers to Pinot Blanc), Weiß Clevner, Weiß Edler, Weiß Elder, Weiß Klewner, Weiß Silber, Weißedler, Weißer Clevner, Weißer Rulander.