Chardonnay: rich and complex white
Swirl and taste: Green apple, pear, melon, creamy lemon, and sometimes pineapple, rounded out with butterscotch and vanilla.
• Sweet shellfish
• White-fleshed fish ― halibut, black cod (sablefish), sturgeon, mahimahi, tilapia
• Chicken and turkey
• Winter squash
• Risotto and pasta
• Cream and butter sauces
• Mild Caribbean dishes with tropical fruit flavorsFind your style: California winemakers have traditionally made Chardonnay in a rich, buttery style by fermenting and aging it in oak barrels. Too much oak can cover up the fruit, so some winemakers are starting to substitute stainless-steel tanks for a leaner, crisper style.