One of the world’s most popular grapes, Chardonnay is made in a wide range of styles from lean, sparkling Blanc de Blancs to rich, creamy white wines aged in oak.
- Medium Body
- Low/None Tannin
- Medium Acidity
- 13.5–15% ABV
Keep spice and flavor intensity low while accentuating creamy, buttery flavors and textures. This is a wine worthy of lobster.
Higher-end wines from California, Burgundy, and Australia (among others)
Bolder Chardonnay wines call for crab cakes, linguini vongole (clams), halibut, or even pork tenderloin with apples. For vegetarians, lean towards rich or starchy vegetables like corn, pumpkin, or squash. Also, mushrooms are a must!
Chablis and entry-level wines from Chile, New Zealand, and other parts of France.
The lean, no oak style of Chardonnay are great with raw seafood like oysters, sushi, sautéed fish, pâté, Chicken Piccata, vegetable risotto, or moules frites! The crispness, minerality, and delicate flavors crave crisp, delicate foods.
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