What do you eat with your little chardonnay?
Wine is great. Even better is wine with delicious food, and if possible, food that pairs with it too. What do you eat with your chardonay? Well, this:
Chardonnay is a chameleon among grapes; it comes in many different styles. In Victoria Moore’s Wine-Spice Bible, every type of chardonnay is discussed in detail. Here, as briefly and concisely as possible, is what pairs with pretty much every chardonnay.
Wine regions
French Burgundy is the region with the most popular chardonnays, but good chardonnays can also be found in other parts of France and all over the world. Chardonnay from New Zealand, for example, has a lemony flavor. Chardonnay from Australia contains a lower percentage of alcohol, while Californian chardonnay is often high in alcohol. They are all so different, yet they all pair with the food below.
Best match
Chicken and chardonnay are a match made in heaven. If the chicken is roasted with butter, any chardonnay should pair with it, and it doesn’t matter where it comes from. Creamy dishes of any kind go well with chardonnay. With pasta without cream, you might not choose every chardonnay, but add a little crème fraîche or cream and they will all work.
Corn and chardonnay are also always a good combination. Seafood pairs well too, especially when dairy is involved. Think, for example, of lobster grilled with butter. Thanks to its round character, chardonnay also goes well with pumpkin and sweet potatoes.
Fun fact: very good chardonnay is made in Belgium, close to the border with the Netherlands. The wine from Kitsberg Wijndomein has a round, smooth flavor with hints of honey, pear and butter. This wine also pairs well with dishes containing lots of cream or fats.
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