Chardonnay
Quick answer
Chardonnay spans lean unoaked styles to rich, buttery oaked examples. Match weight to the dish: oaked Chardonnay for cream sauces and salmon; unoaked for roast chicken and lighter fare.
White pairing tracks body and oak — richer dishes need fuller, often barrel-aged Chardonnay.
Structural Profile
| Body | 4 / 5 |
| Tannin | 1 / 5 |
| Acidity | 3 / 5 |
| Alcohol | 4 / 5 |
| Sweetness | 0 / 5 (Dry) |
Typical profile
Earth & mineral
Spice & oak
Body
Tannin
Acidity
Top pairings
Key Regions
Burgundy (France), California, Australia, Chile.
Price Expectations
$12–$25 entry. $30–$80 premium white Burgundy.
Similar Wines
Viognier, oaked Sauvignon Blanc (Fumé Blanc), white Rioja.
FAQ
What's the difference between oaked and unoaked Chardonnay?
Oaked has vanilla, butter, and weight from barrel aging; unoaked is leaner, with more fruit and acidity.
Is Chardonnay good with fish?
Yes. Oaked Chardonnay pairs well with salmon and richer fish; unoaked with lighter preparations.
Should Chardonnay be chilled?
Yes. Serve at 50–55°F; too cold mutes flavor.