The Chardonnay grape is one of the most popular white grapes in the world. This grape is extremely adaptable to different climates as well as wine making techniques.
The style of a Chardonnay when aged in stainless steel is more of a medium body. Grapes fermented in stainless steel tend to express more forward fruit aromas and flavors with crisp acidity of apples, pears, figs. Unoaked Chardonnays work well with lite seafood and vegetarian-friendly. Chardonnay aged in oak barrels will lean more towards a full bodied wine. Buttery Chardonnay’s (oaky) are created by aging the wine with oak. This process adds body and flavors that include vanilla, spice. nuts, toast even butterscotch. Oak-aged Chardonnays go well with grilled dishes as well as lightly smoked seafood and meats.
Chardonnay work well with…
- seafood, shellfish, fin fish, lobster, clams, unoaked with oysters and mussels
- lean poultry,
- butter melted cheeses, cream, cream-based pasta dishes
- recipes incorporating nuts (aged wines)
- spices- nutmeg, cinnamon, dried ginger
- avocado and squash, white beans, grits, polenta, white mushrooms (sautéed with butter)
- Smoked Gouda
- Fontina D’Aosta
- Shropshire Blue