Food & Wine has declared October Chardonnay Month!

About Chardonnay

The world's most popular white wine originally came from the Burgundy region of eastern France, but it's now made successfully in just about every wine-growing country in the world, in an enormous range of styles and flavors.

In France, the best white Burgundies are elegant, complex and rich, with flavors of earth, nuts and minerals; the simpler wines from Mâcon and Rully suggest green apples and lemons. Californian and Australian versions are often higher in alcohol and lush with tropical fruit flavors.

Most Chardonnays (Chablis is generally an exception) are aged in oak barrels, which tend to give them a buttery richness and toasty vanilla aromas and flavors. The biggest and oakiest Chardonnays can be tricky to match with food, but they are marvelous partners for sweet corn, rich fish and poultry dishes made with cream, butter, cheese or coconut.

From our Chardonnay Pairings Guide

Articles

• Chardonnay Crusader
• Cult Chardonnay's Newest Star
• Fact Sheet: Chardonnay
• Holiday Wine: The Chardonnay Advantage
• In Search of Amazing Chardonnays
• Lessons in Chardonnay
• On the Chardonnay Trail

WHAT ARE YOUR FAVORITES?

The critics rave about Aubert Chardonnays, but we'd like to know which Chardonnays you adore. Please tell us about your favorites and why you think they're so great.