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.
Likes (Meats and Proteins)
Crab, lobster, shrimp, scallops
Salmon, sea bass, Monkfish
Pork, Veal, Rabbit
Anchovies, sole, tuna
Likes (Vegetables,and fruits)
corn/polenta, sweet potatoes, fennel, summer squash, spinach
green olives, mushrooms
artichokes, asparagus, green beans
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
Asiago, Jack, mozzarella
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.