Chardonnay
Chablis, Meursault and Puligny-Montrachet stand on one side of our chardonnay, and California and New York on the other.
Chardonnay questions
What wines are made from chardonnay?
Chardonnay is behind many famous whites. In Burgundy, it makes Chablis, Meursault, Puligny-Montrachet and most white Burgundy. In Champagne, it's the grape of blanc de blancs and part of most blends. It's also the most popular white in California, and important in Australia, Oregon, Argentina, Chile and South Africa.
Why does some chardonnay taste buttery?
The buttery taste comes mainly from malolactic fermentation, a process where bacteria convert sharp malic acid, like in green apples, into softer lactic acid, like in milk. It also creates diacetyl, a compound that tastes like butter. Aging in new oak barrels adds vanilla and toast. Unoaked chardonnay and Chablis skip most of this and taste crisp.
What food goes with chardonnay?
Rich, oaked chardonnay pairs well with roast chicken, lobster, crab, salmon, creamy pasta and dishes with butter or cream sauces. Lighter, unoaked chardonnay and Chablis go well with oysters, shellfish, white fish and salads. Chardonnay is also excellent with soft cheeses like brie and with Thanksgiving turkey.
What doesn't go with chardonnay?
Very spicy food can clash with oaked chardonnay, since alcohol and oak make the heat feel stronger. Red meat with heavy, tannic sauces tends to overpower it. Delicate raw fish can taste odd with big, buttery chardonnay, though Chablis works well there. Very sweet desserts make the wine taste sour.