Every time I hear someone order a Chardonnay at a restaurant, I think of that old Alanis Morissette song, “Ironic.”
*Sings to self* It’s a black flyyyyy, in your Chardonnay… But that is beside the point – we aren’t here to relive the 90’s. Let me spare you my singing – there is a reason I hide behind my keyboard instead of belting out tunes on a stage…Besides, we aren’t here to relive the 90’s!
Chardonnay is a green grape variety used in sparkling wines and can be found in almost any bar or pub in America. The variety originated in France but is grown almost everywhere wine is produced as it is very easy to grow. A white wine, it can vary between sweet and dry, pairs well with a variety of dishes.
*Pro Tip* Serve Chardonnay at around 48 to 55 degrees Farenheight – if it is too cold you will miss the tastes and fragrances this wine has to offer. If it has been in the fridge for a while, let it sit out for 15 to 20 minutes before opening the bottle!
Cheeses That Go With Chardonnay
Fresh, creamy goat cheeses such as Garrotxa,
Some blue cheeses like Stilton or Shropshire,
Tete De Moine (slice thinly so it melts in your mouth),
Foods That Go With Chardonnay
Raw and lightly cooked shellfish such as crab, shrimp, scallops,
Mild, buttery, and/or creamy dishes,
Steamed or grilled fish
Fish pate, lobster, scallops,
Creamy pastas and risottos with veggies,
Creamy soups such as squash, tomato or pumpkin soup,
Sweet potato dishes such as sweet potato fries or baked sweet potatoes.
Macaroni and cheese,
Creamy shrimp dip with toast points.
Desserts which go with Chardonnay include vanilla cake, mango upside down cake, pineapple and or honeydew melons. Be sure to avoid tomato-based dishes with Chardonnay, but Caribbean-style dishes bode well with this drink.