|319||Cakebread Cellars, Napa Valley, California, 2012||69.00|
|407||Kendall-Jackson, “Grand Reserve”, California, 2011||43.00||11.25|
|224||Toasted Head, California, 2013||35.00|
|327||Starmont, Napa Valley, Australia, 2012||49.00|
|322||Charles and Charles, Washington, 2011||32.00|
|315||14 Hands, Washington, 2013||27.00||7.50|
Chardonnay is a green-skinned grape variety used to make white wine. It is believed to have originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand.
The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the elegant, "flinty" wines of Chablis to rich, buttery Meursaults and New World wines with tropical fruit flavors.
Due to the wide range of styles, Chardonnay has the potential to be paired with a diverse spectrum of food types. It is most commonly paired with roast chicken and other white meats such as turkey. Heavily oak influenced Chardonnays do not pair well with more delicate fish and seafood dish. Instead, those wines tend to go better with smoked fish, spicy southeast Asian cuisine, garlic and guacamole dips. The regional influences of Chardonnay can help it pair with different food styles. Chardonnays from Washington, which is characterized by maintaining more acidity, tend to pair well with tomato-based dishes and items featuring sweet onions. Older, more mellow Chardonnays are often paired with more "earthy" dishes like mushroom soup and aged cheese.