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
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.
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.
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.
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.
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
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
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