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The Do’s & Don’ts of Pairing Chardonnay with Food

The Do’s & Don’ts of Pairing Chardonnay with Food

For Chardonnay lovers, it would be annoying if we paired our favorite wine with the wrong foods. Without even noticing it, our table may be full of the inappropriate dishes that may upset your stomach and ruin the meal. 

Pairing Chardonnay is not just about the quality of the wine, how it tastes or the fine texture. The pairing should also be based on four different factors: where it is made, is it oaked or unoaked, and how mature it is. Consider these helpful pairing tips based on four different styles of Chardonnay. 

Young, Un-oaked, and Cool Climate Chardonnay

Chardonnay is often influenced by the climate. A cool climate and unoaked Chardonnay are considered to be young, which is perfect for delicate and light raw foods. It also a great companion for lightly cooked shellfish like crab and prawns. For those who also want to be grilled or steamed fish, fish pâtes, chicken or vegetable terrines, choose those un-oaked Chardonnays.

Fruitier, Un-oaked Chardonnay

Chardonnay is also known for its fruitiness. Those fruitier Chardonnays are usually from slightly warmer areas like Chile, France, and South Africa. Fruitier and un-oaked Chardonnay is the best match for slightly richer dishes such as fish pie and fish cakes, chicken, pasta, or pork. You can also add creamy sauce to these type of dishes. It also goes well with ham or cheese-based salads that include peach mango, mild curries with a buttery sauce. 

Full-bodied, oaked-aged Chardonnay

This is a type of Chardonnay that also goes well with the same dishes mentioned above with a little difference. Full-bodied wines need dishes with an extra degree of richness like eggs benedict and steak bèarnaise. It also works well with particular fish and vegetables such as grilled veal chops with mushrooms, turbot, corn, and red peppers. 

Mature Chardonnay

Wines that age for about three to eight years have a nutty taste and creamy texture and needs finer dishes. Aged Chardonnay pairs well with the umami-rich dishes like grilled or roasted shellfish, and simply guinea fowl with mushrooms. This is also the best partner for hazelnut-crusted chicken or fish. 

Since you already know the basic Chardonnay food pairing, let’s proceed to the do’s and don’ts in Chardonnay.

The Do’s

As you may have noticed about the basic foods above, Chardonnay is best served with mild, creamy, or buttery dishes. Meaty fish and shellfish are some of the more known food pairings with Chardonnay.

The most important thing you should do when you are holding a bottle of Chardonnay is to enjoy it wholeheartedly. No matter how expensive it is, if you are not enjoying the experience, it will be a waste of money. Go and pour a glass during a meal together with your friends, family, or special someone. 

The Don’ts

You cannot just pair everything you want to pair with this particular bottle. Everything must be in order and preparation. Pairing mistakes often happen to beginners, but with experience and knowledge, proper pairing can be learned. Check out these foods you should not pair with Chardonnay as well as things you should avoid when serving the wine. 

Pairing with aggressively seasoned foods is a big “no-no” for Chardonnay wines. If you’re thinking to prepare some fresh or dried chilies and super spicy dishes, better not to. Spicy dishes like Chinese, Indian, and Southeast Asian fare will just ruin the entire texture of the Chardonnay. 

Usually, Chardonnay has a bitter aftertaste. Therefore, do not pair it with bitter foods, vegetables, spices such as turmeric. These type of dishes will just make the wine taste sour. 

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Never pair the wine with too acidic foods and cheeses. Acidic dishes like raw tomatoes, olives, and tangy vinaigrettes will never match the whole taste of Chardonnay. Always exclude acidic cheeses like aged goat and sheep’s cheese.

Do not put the Chardonnay on the table or serve it too cold. You can always remove the bottle inside the refrigerator or bucket 15 to 20 minutes before pouring into your glass. It should warm up to about 48 degrees. 

Takeaway

Chardonnay is one of the best wines ever produced in Sokolin White wine’s history and it should be paired with the right dishes. Purchasing a bottle of wine is like giving yourself a great experience and it should not be ruined. 

Pairing manner is essential not just for Chardonnay, but for all wines out there. To get your desired meal or date, consider the paring tips already mentioned above. It may require your time and effort, but after considering those, you will be considered as wine and food pairing expert. 

About Allison:

Allison Lewis is a freelance creative writer who collaborates with various healthy lifestyle enthusiasts to share her experiences through the written word. She especially loves writing about health and the various ways to become healthy. Allison worked as a content marketing specialist in her former life but recently left to pursue a full-time freelance career.

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