Chardonnay
Chardonnay ranges from lean and mineral (unoaked) to full-bodied and creamy (oaked). It pairs with roast chicken, salmon in butter sauce, cream pasta, and Thanksgiving turkey. Style dictates the dish—unoaked for lighter fare, oaked for richness.
Structural Profile
| Body | 3–4 / 5 (unoaked to oaked) |
| Tannin | 0 / 5 |
| Acidity | 2–3 / 5 |
| Alcohol | 3 / 5 |
| Sweetness | 0 / 5 |
Flavor Profile
Unoaked: green apple, citrus, mineral. Oaked: butter, vanilla, baked apple, toast.
Best Food Pairings
- Chicken (oaked for cream sauces, unoaked for roast)
- Salmon (oaked for buttery preparations)
- Thanksgiving Turkey
- Cream pasta, soft cheeses
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.
Frequently Asked Questions
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.