“Consuming wine in moderation daily will help people to die young as late as possible.” - Dr. Philip Norrie
I like to think of wines as great girlfriends. They all have enduring qualities that draw you to them, but each one is unique. For instance, the old vine Zinfandel is your super outgoing, don’t-take-crap-from anyone girlfriend. She’s someone you can always count on, but sometimes you have to prepare yourself for her boldness. Meanwhile, the Pinot Noir is the kind of friend that you love to be around. She is the ultimate cool kid, but while you almost always have a fabulous night with her, she can sometimes flake out and let you down. Out of all of your gal pals out there, your most loyal, happy and optimistic friend is the Chardonnay. She contains depth and intelligence, but is light and easy to be with – she is the essence of happiness. Through good times or bad, she is the girl you want by your side.
Not surprisingly, you are not alone in your love for Chardonnay. Chardonnay is the most popular of all wines produced. The wine is produced by the Chardonnay grape; a fruit originally native to the Burgundy region of France, but has since been transported all over the world. Ranging widely in its taste profile, the Chardonnay can unfortunately be difficult to pair with food. In order to properly pair a Chardonnay with food, it is important to understand the type of flavor profile your Chardonnay has. The Burgundy style of Chardonnay wines tend to be less oaky, with a light mineral presence. New world and particularly Californian wines have cultivated different techniques to impart more oaky, buttery notes than the original Burgundy Chardonnays. Of the different types of Chardonnay wines, most wine makers separate them into three categories: unoaked, moderately oaked, and lavishly oaked. The less oak influence on the wine the more fruity the wine is. As the oak influence is increased more buttery; creamy qualities take precedence in the wine.
PR’s favorite bargain Chardonnay pick is Santa Barbara County’s Meredian’s Chardonnay. This wine has tons of fruitiness –it is brimming with pineapple and citrus flavors. It is very lightly oaked (just to give the wine some balance) but the standout flavor of this wine is definitely the fruit. If you are looking to up the creaminess factor, Francis Ford Coppola offers the Diamond collection gold label Chardonnay which undergoes both oak and stainless steel fermentation. The result is a creamier wine that retains much of its apple and guava fruitiness but has a caramelized sugar finish. Still craving a bigger oak taste? Consider Robert Mondavi’s Private Reserve Chardonnay. This wine is aged 10 months sur lie in French oak barrels. The result is a big, bold wine with a huge buttery finish. Ultimately, Chardonnay grapes develop the most complex flavors when they are cooled by evening fog. Look for Chardonnay wines from the Santa Barbara or Russian River Valley area for the most sophisticated American Chardonnay flavors. For more Chardonnay options, check out Food and Wine Magazine contributor Ray Isle’s delicious list of great American bargain Chardonnay wines.
Once you have characterized your Chardonnay, you can start pairing it with foods for the ultimate tasting experience. Consider pineapple and goat cheese for unoaked, fruity chardonnays. A moderately oaked Chardonnay pairs well with Cheddar or Colby cheese, and also is recommended with Marcia Kiesel’s Fresh Corn Soufflé with Bacon and Comte’. A lavishly oaked Chardonnay should be paired with a stronger flavor such as a buttery salmon and caper dish or a smoky corn chowder.
Chardonnays are perfectly refreshing in the summer time and are great for pairing with the creamier dishes that start sprouting up over the fall and holiday season. Try exploring the different types of Chardonnays out there and let us know which type you heart the most. Whether you prefer the fruity or the buttery Chardonnay, this gal is ultimately a friend for life.
image source: soundsplanb.blogspot.com, foodandwine.com, realsimple.com
-RW
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