|
Acid |
Low + to Medium + |
|
Body |
Medium to Full |
|
Tannin |
Low |
|
Sweetness |
Generally Dry |
|
Alcohol |
Medium to High |
|
|
| Food |
Style |
Pairing Characteristics |
| Chowder |
Corn or clam |
The creaminess of the wine with the creamy chowder are wonderful together. |
| White Fish |
Blackened, grilled, barbequed |
The lightness of the fish does not over power the wine and the cooking styles work well with the oak aged wine styles. |
| Corn |
In a sauce or alone |
Corn is the perfect partner for Chardonnay, the flavors have a natural affinity. |
Lobster |
In butter sauce |
The lobster flavors are subtle enough not to overpower the wine and the butter ties nicely to the butter in the wine. |
| Salmon |
Smoked or grilled |
The fattiness of the fish and the cooking style work well with Chardonnay. |
| Chicken |
Most cooking styles, except spicy version |
The lightness of chicken flavors with its fuller body make it a natural with Chardonnay. |
| Nuts |
Toasted |
The nutty and toast flavors of an oak aged wine work well with toasted nuts. |
| Butter or Cream |
In Sauces as a bridge |
This plays to the buttery character of Chardonnay |
|
|
Fruit: Apples, pears, lemon, tangerine, oranges, baked apples & pears, melon, pineapple, mango, leeches Non-Fruit: Honeycomb, toast, vanilla, caramel, baking spice, yeast, cream, nuts, white floral and butter
Region(s):Clarksburg, Contra Costa, Lodi, Mendocino, Monterey, Napa, Salinas, San Luis Obispo, Santa Barbara,
Sierra Foothills, Sonoma
Other Notes: Chardonnay in California is generally made from riper fruit, thus exhibiting more of the baked apples and pears and ripe tropical fruit. There are cooler versions that display good citrus and green apples. Wines that are aged in oak tend to develop great roundness and layers of complexity. Aged in stainless they tend more towards bright fruit and lively acidity. Chardonnay tends to produce fairly high alcohol levels. See our full varietal article at:Chardonnay. |
