Chardonnay has always been a wine that I have enjoyed. It is produced with so much variation and presents itself in many styles. When pairing this varietal with food though, it may present challenges due to these stylistic differences. I would like to look at a few different versions of this varietal and give readers the opportunity to explore some new wines.
A wine that I recently discovered is the Revelry Vintners Chardonnay from the Columbia Valley. Washington is producing great Chardonnay and this wine will not disappoint. This is a Chardonnay that presents itself as rich and crisp. You will find hints of mineral and pear flavors with a bright acidity, which makes it approachable and delicious. Pour a glass soon and try it out.
Looking for the quintessential Carneros Chardonnay? Look no further than Rombauer Carneros Chardonnay. This wine shows aromas of pear and vanilla. The creamy texture it lends to the palate is a pleasure with hints of pineapple and apricot in the flavor profile. This is a Chardonnay made in the typical Carneros style with a subtlety and elegance that will be a joy in the mouth. Try it with a Salmon Fettuccine.
We can’t possibly talk about Chardonnay without looking at France. The Nicolas Potel Pouilly Fuisse is a stunning Chardonnay from Burgundy. It has a mineral driven flavor profile with a creamy texture and you will find apple and peach in the flavors. On its own, this wine shines, but feel free to pair it with Mussels in a white wine broth.
Finally, let’s talk about a Chardonnay that never hits the barrel. The Chamisal Vineyards Stainless Chardonnay from California’s Central Coast. Not only is this wine an incredible value, it is just fun to drink. Clean and crisp, this wine shows flavors of apple, lemon and pear. Due to the fact it has never seen oak, allows this wine to broaden the spectrum of food pairing options. Explore a bottle. Maybe try a side by side comparison of this wine versus an oaked Chardonnay.
For all of the Chardonnay lovers out there, I hope this has you looking at new options. If done correctly in whatever style you prefer, this can be a great wine to enjoy.
When pairing this varietal with food though, it may present challenges due to these stylistic differences. I would like to look at a few different versions of this varietal and give readers the opportunity to explore some new wines.
Cheers until next time!
Jack suggested a fantastic pairing of Nicolas Potel Pouilly Fuisse and Mussels in White Wine. I just happen to have a great one. Follow the link :) Steamed Mussels in White Wine