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Chardonnay Wine with Food
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Thank you for visiting Chardonnay wine with food. We try to provide you with the most complete information we can about how to use wine with food.
Food to Eat with A Charconnay
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Chardonnay is an extremely versatile food wine and is best taken with seafood and poultry dishes, particularly those with distinctive flavors like Chicken, Pork, Veal, Turkey, Wild Turkey, Quail, Partridges of all kinds, lobster, crab, tuna, red snapper and also with light mild cheexes.
History and Characteristics
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Chardonnay is the world's most popular white wine grape, with over 300,000 acres planted, 100,000 in California alone. It ia the green-skinned European vinifera grape that French winemakers transform into the great White Burgundy wines and it also flourishes in California, Australia, New Zealand, Chile, Argentina and South Africa.
It is one of the few grapes in the world that is almost never blended with others. It is a highly complex, aromatic grape, complete and balanced enough in flavor to stand beautifully on its own. The artistry of the winemaker's fermentation and aging process brings forth an intriguing variety of delicate aromas and flavors in Chardonnay wines.
Chardonnay made as a pure white wine conjures up visions of green apple, lemon or citrus, all pointing to fruity flavor and acidity. Wines made from extremely ripe grapes bear the distinctly softer Chardonnay flavors of figs, pineapples, ripe apples, melons and honey. The best, most complex Chardonnay, as in Burgundy, are fermented in small oak barrels and put through a secondary, malolactic fermentation, which imparts toasty, buttery characteristics to both the wine's aroma and flavor
Chardonnay is always dry and no other wine benefits more f7rom the oak aging process. Earthy, toasty, vanilla, caramel, buttery flavors are all descriptive of a Chardonnay aged in oak.
It is also the grape used to make champagne. Need I say more. Chardonnay & Oak Aging his dry white wine, made from the Chardonnay grape, is the most popular of its variety. Chardonnay ranges in style, with some oakier versions contributing to taste. The purpose of Chardonnay aged in oak is to add some of the oaks characters, along with helping the wine develop its texture. Winemakers may lightly toast the inner surface of barrels, allowing the smoky oak or toasty characters to be detected in the final product. Oak gives the taste a dimension of spiciness and adds a hint of vanilla or coconut to the grape's aroma. The oak and Chardonnay combination is a favorite that is sure to last.
These white Burgundy wines were well enjoyed, and the grape is also used in sparkling wines and Champagne.
Chardonnay really hit its prime when it was grown in California, however. Its popularity has grown immensely in the past forty years, to where it is now the most popular white wine in the world. Winemakers love Chardonnay because the vines are easy to grow, and have a high yield. Wine drinkers love Chardonnay because of the wide variety of flavors it can take on. Also, Chardonnay is not a "rich man's drink". A surprisingly good chardonnay can cost under $10.
In addition to California and Burgundy, Chardonnay are also grown in quantity in Chile, Australia, New Zealand, and South Africa. Cool-climate Chardonnay get longer growing times, and end up with subtle overtones. Warm-climate Chardonnay, on the other hand, become more flavorful and full tasting.
