Chardonnay Grapes and Wines

april 07 2011



Chardonnay Grapes and Wines

“Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste.”

~ John Milton (1608-74)


You’ll find Milton’s famous quote on the back label of Acacia Carneros ’98 Chardonnay bottles. For many wine lovers, a good Chardonnay is indeed the bliss of dreams.


The Chardonnay grape is a delicate, sensitive, diminutive grape. It’s expensive to produce, vulnerable to temperature variations and a veritable chameleon of flavors. It’s a fairy princess with gossamer wings—hard to pin down but easy to recognize, distinctive and special.

Chardonnay Origins and Regions

Chardonnay grapes hail from the Burgundy area of France where their vines are the most numerous of all the varieties planted. They’re the only grape permitted in the Chablis region and the Chardonnay grape is also the major varietal used in making Champagne.


The origins of Chardonnay grape vines are difficult to trace, but wine historians believe they were a product of cloning the ancient and little-known Gouais Blanc grape with some type of Pinot grape. This is not to say that Chardonnay is even a close relative of the Pinot–a mistake that’s often made in describing categories of grapes.


Chardonnay grapes are small, thin-skinned and fragile and therefore expensive to grow, harvest and age. They require warm climates with cool nights, although warmer regions have had success growing the vines as well. The temperamental grape is affected by climate and soil variations, so a wide range of flavors and aromas distinguish wines made from Chardonnay grapes.


The 1970s was a period of unprecedented growth for the industry as new plantings came to California, particularly in the Carneros district. Australia’s climate is also good for growing Chardonnay grapes. Recently, Chardonnay grapes have found a home in New Zealand, Chile, Argentina and South Africa. All of these regions produce excellent Chardonnay wines.

Chardonnay Wines

Chardonnay’s variations offer something for every palate, from the most sophisticated to the most pedestrian. A good Chardonnay is most often described as “buttery.” It derives this characteristic from aging in oak barrels. Citrus and apple flavors are typical of chardonnays, although some also carry pineapple, mango, melon, pear, apricot and banana hints. The oak barrel aging can also impart a vanilla tone.


The cooler climates in which Chardonnay grapes are grown account for the grape’s contribution to the citrus taste and fruity flavors. Those grown in warmer climates can yield flavors redolent of honey or butterscotch.


An exception to this palette of flavors is Naked Chardonnay, which is deliberately aged in stainless steel rather than oak. While these wines give up the buttery taste, they enhance the fruit aromas and yield a sharper, edgier, more acidic wine.


The broad range of methods used to produce Chardonnay wines accounts for a wide array of flavors as well as an astounding variance in price. A decent California Chardonnay comes in under $10, while the French award winners easily top $100.




Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar


This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food.  This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time.  Vegetarian dishes are a specialty here also and so are “halal” cuisines also.


Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes.  Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation.  A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.


Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.



Inquiries and reservations


(045) 599-5600




Ask for Pedro and Kiko





Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines

How to get to this fine-dining restaurant in Clark Philippines?  Once you get to Clark Freeport, go straight until you hit Mimosa.  After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left.  Just past the Yats Restaurant is the London Pub.


Yats Restaurant & Wine Bar

Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,

Angeles City Clark Freeport Zone, Pampanga, Philippines 2023



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3003C East Tower, Phil Stock Exchange Center,

Exchange Rd Ortigas Metro Manila, Philippines 1605

(632) 637-5019   0917-520-4393  Rea or Chay


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Mimosa Golf Estate, Clark Field (Clark Airbase), Clark Freeport Zone, Pampanga, Philippines
Tel: (045) 599-5600 0922-870-5194 0917-520-4401 Ask for Daniel, Lito or Cosh

Banquet, Events and Functions, Manila Sales Office 3003C East Tower, Philippines Stock Exchange Center
Exchange Road, Ortigas Center, Metro Manila, Philippines
Tel: (632) 633-1566 ask for Rea or Chay

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