Widely-grown throughout Macedonia, Chardonnay does particularly well in the central Vardar wine region. It is very easy to grow and to make into different styles of white wine.
Although it adapts well to barrique ageing, Macedonian Chardonnay can be oaked or unoaked, with the oaked styles suggesting aromas of butter and bananas. The unoaked Chardonnay is made in a very fruit forward style. It usually has tropical fruit flavours, though some examples taste more of green apples. The acidity can vary from soft and fruity to crisp and steely. Chardonnay is also used in the production of Champagne, so not surprisingly it is used in Macedonia to make excellent sparkling wines.
Macedonian winemakers occasionally blend Chardonnay with other grapes, such as Muscat. It should be served chilled at 8°C and is best drunk with fish, white meat, and anything in a creamy or buttery sauce.
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