A Few Chardonnay Questions

[wondersofwine]

Beaujolais is the region, not the age of the wine. You may be confused because "Nouveau Beaujolais" (released in November right after bottling) is a big deal in some quarters. (It is from the Gamay grape, a red wine varietal). Some Beaujolais Cru wines (the districts considered the best in Beaujolais) such as Moulin a Vent age nicely for four or five years or longer in a good vintage and gain complexity--so not all Beaujolais needs to be consumed quickly but the Nouveau Beaujolais is definitely not one for keeping long.
The white Beaujolais from the Chardonnay grape is not what I would call a typical French chardonnay. I tend to think more of the renowned white Burgundies such as from Meursault, Puligny-Montrachet or Chassagne-Montrachet as typical. They do have some wood aging but may not be as fat and buttery as California chardonnay can be (differences in wood used, climate and ripeness of grapes, etc.) Chablis is also a region within Burgundy and produces Chardonnay-based wines but they are usually somewhat austere or flinty--quite different from a Meursault. Corton-Charlemagne is a Grand Cru white Burgundy that has some steeliness to it. So it can vary quite a bit. Chablis and Maconnais wines are less likely to receive oak aging or malolactic fermentation and may have more tart apple or citrusy flavors. Pouilly Fuisse is another example of a white Burgundy usually not too oaky. You might find it interesting to taste a Chablis or Macon wine in comparison to a village Puligny-Montrachet or Meursault (the latter will probably be more expensive than any Macon wine and most Chablis wines).