Saturday, June 12, 2010

Chardonnay - Affinities and Conflicts

Profile: The best Chardonnay for food pairing will be a full-bodied one, that has gone through some malolactic-fermentation with good acid and fruit flavors like apple, pineapple, melon and mango.  A full-bodied Chardonnay will have a buttery or honey finish.  It will feel full in your mouth, almost fatty or chewy.
Some Chardonnay is put in oak barrels for long periods of time, imparting a deep wood flavor.  These wines are not the best to pair with food as the wood is likely to overpower the flavor of the dish being served.
Preparation: Chardonnay goes best with simple presentations such as grilling, roasting or sauteing in butter or olive oil.
Works well with Chardonnay

Likes (Meats and Proteins)

Crab, lobster, shrimp, scallops

Salmon, sea bass, Monkfish

Chicken, Turkey

Pork, Veal, Rabbit


Anchovies, sole, tuna


A salad of mango, papaya and avocado is very Chardonnay friendly

Likes (Vegetables,and fruits)


corn/polenta, sweet potatoes,  fennel, summer squash, spinach

green olives,  mushrooms



artichokes, asparagus, green beans


Sometimes you feel like a nut, and this is nuts. I needed a Chardonnay!

Likes (Nuts)

Almonds, pine-nuts, pecans


Doesn’t really dislike any nuts, must be from California :)


Likes (Herbs and Spices and other flavorings)

Basil, chives, garlic

nutmeg, saffron, tarragon

butter, cream, mayonnaise


Cilantro, dill


barbeque sauce

Making cheese fondue

Likes (Cheeses)

Asiago, Jack, mozzarella


Blue, Camembert

LindySez: But remember, there are thousands of foods, and almost as many presentations, so I can’t mention them all.  I am choosing the most common foods and flavors, if you seen one, like sweet potato, you can pretty safely bet that other foods within the same family will work with, or against that wine.
If something is not specifically mentioned in Like or Dislike; think of it as being neutral.
Cheers to happy food and wine pairing.

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