Chardonnay has a bit of a reputation — sometimes unfairly tagged as the wine for “old guys” or only those who like oaky butter bombs. But let me flip the script: Chardonnay is phenomenally versatile, and unfairly boxed-in by stereotype.
If you’ve tossed it aside, thinking it’s just over-the-top oak and fat, rich flavors, give it another go. Chardonnay is actually a diverse grape that can produce many styles. From crisp, mineral-driven wines in Chablis to rich, creamy versions aged in oak, there’s a Chardonnay for every palate.
That blockbuster Chardonnay style is just one story, not the whole novel. So maybe try an unoaked or lightly oaked expression -- something that's less theatrical and more subtle. Seek out producers in Burgundy’s cooler corners, the Sonoma Coast, or New Zealand. You might find a side of Chardonnay that’s elegant, crisp, and downright charming.
One of my favorite pairings is Chardonnay with roast chicken or creamy pasta dishes — it’s a classic for a reason.
Want to explore Chardonnay beyond the clichés? Check out my video "Chardonnay: The Love-Hate Grape."
Here’s your invitation to raise a glass, meet the real Chardonnay, and discover a world of flavor.