The new Chardonnay—finally, a good food wine

Without layers of new oak, gobs of butter, and cloying butterscotch flavors, the new, balanced Chards are great partners for some of our favorite dishes of the season

Oysters on the Half-Shell with Tangerine-Chili Mignonette

Photo by James Carrier

Oysters on the Half-Shell with Tangerine-Chili Mignonette

The wine’s bright acidity and wet-stone minerality love oysters’ brininess; the tangerine echoes Chardonnay’s pretty citrus flavors.

Recipe: Oysters on the Half-Shell with Tangerine-Chili Mignonette

Cracked Crab with Herbed Avocado Sauce

Photo by Dan Goldberg

Cracked Crab with Herbed Avocado Sauce

Sweet crab and rich Chardonnay are longtime consorts, but the crispness and minerality of well-balanced Chard can handle the challenging herbs and avocado in this sauce.

Recipe: Cracked Crab with Herbed Avocado Sauce

Seafood Salad with Creamy Tarragon Dressing

Photo by Thomas J. Story

Seafood Salad with Creamy Tarragon Dressing

The lemony mayo, briny capers, and peppery watercress would all kill a big oaky, buttery Chardonnay, but a bright, crisp one can stand up to all of this—and offer up its sweet core of fruit to the shellfish.

Recipe: Seafood Salad with Creamy Tarragon Dressing

Halibut Tostadas with Yogurt-Lime Sauce

Photo by James Carrier

Halibut Tostadas with Yogurt-Lime Sauce

Both the corn in the tortilla and the fish call for a mouth-filling wine, but the tangy yogurt-lime sauce here needs the Chard to be lively and crisp.

Recipe: Halibut Tostadas with Yogurt-Lime Sauce

Beer-Battered Cod and Onion Rings

Photo by Annabelle Breakey

Beer-Battered Cod and Onion Rings

The slight toastiness of Chardonnay that’s been stirred on its lees (spent yeast cells) makes battered fish a great idea, and Chard’s core sweet fruit cozies up to onions easily.

Recipe: Beer-Battered Cod and Onion Rings

Roast Chicken with Meyer Lemon Shallot Sauce

Photo by Annabelle Breakey

Roast Chicken with Meyer Lemon Shallot Sauce

Pungent shallots and Meyer lemon zest (more orangey than regular lemon) pull out all sorts of interesting character in a good Chard, which always loves a roast chicken.

Recipe: Roast Chicken with Meyer Lemon Shallot Sauce

Pork Chops with Mustard, Rosemary, and Capers

Photo by James Baigrie

Pork Chops with Mustard, Rosemary, and Capers

The briny capers make the underlying minerality of the wine pop, while the resiny herbs create buzz with the lean, crisp wine.

Recipe: Pork Chops with Mustard, Rosemary, and Capers

Prosciutto and Asparagus Pasta

Photo by Annabelle Breakey

Prosciutto and Asparagus Pasta

This is a rich, creamy pasta, but crisp, minerally Chardonnay cuts through that and, at the same time, handles the challenge of the asparagus and matches the sweet richness of the prosciutto.

Recipe: Prosciutto and Asparagus Pasta

Chanterelle Mushroom Risotto

Photo by James Carrier

Chanterelle Mushroom Risotto

The texture of Chardonnay is a good foil for rice, and an earthy version loves the lighter family of wild mushrooms; here, some smoky bacon links to the toastiness as well as sweet fruit in the wine.

Recipe: Chanterelle Mushroom Risotto

Ultimate Mac 'n' Cheese

Photo by Jim Franco

Ultimate Mac 'n' Cheese

A crisp, balanced Chardonnay is a much better partner for cheese than its diva counterpart, and since the wine offers a texture bridge to pasta as well, this might be the ultimate comfort match.

Recipe: Ultimate Mac 'n' Cheese

White Truffle Egg Salad

Photo by Laurie Smith

White Truffle Egg Salad

Find an earthy, minerally Chard for this one, and you’ll have one of those made-in-heaven marriages.

Recipe: White Truffle Egg Salad

Bacon Deviled Eggs

Photo by James Carrier

Bacon Deviled Eggs

The tang of mustard, the sweet smokiness of the bacon—a lean and balanced Chard will take it all on for one of the most fun pairings ever.

Recipe: Bacon Deviled Eggs

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/wine-pairing-00418000081635/