Wine 101: Chardonnay & White Burgundy
Chardonnay—grown in almost every wine-producing country in the world—is a ubiquitous grape that creates widely varied wines.
Chardonnay is originally from France’s Burgundy region, where the best white Burgundies are powerful and rich, with complex fruit flavors and notes of earth and minerals. More affordable Chardonnays from Burgundy—for instance, those simply labeled Bourgogne Blanc—are crisp and lively, with apple and lemon flavors.
Chardonnays from America, Australia and Chile tend to be ripe and full-bodied, even buttery, with higher alcohol levels and vanilla notes from oak aging. Recently, however, more and more wine regions have been experimenting with fruity, fresh Chardonnays produced with very little or even no oak aging.
Pair Chardonnays in the leaner Burgundian style with roasted chicken or seafood; the more voluptuous New World Chardonnays pair well with pasta dishes made with cream or cheese, with lobster or other rich seafood and with Asian dishes that include coconut milk.
Rich, Complex White Burgundy
Top Bottles
- Olivier Leflaive Meursault-Charmes 1er Cru (France)
- Leroy Bourgogne Blanc (France)
- Deux Montille Meursault (France)
Recipe Pairings
Light, Crisp White Burgundy
Top Bottles
- Oliver Merlin Mâcon La Roche Vineuse (France)
- Dominique Cornin Domaine de Lalande ?Mâcon Chaintré (France)
- Domaine William Fèvre Chablis (France)
Recipe Pairings
Ripe, Luxurious Chardonnay
Top Bottles
- Ramey Carneros (California)
- Penfolds Thomas Hyland (Australia)
- Shingleback (Australia)
- Kumeu River Maté’s Vineyard (New Zealand)
Recipe Pairings
Fruity, Low-Oak Chardonnay
Top Bottles
- Nozzole Le Bruniche (Italy)
- Yalumba Y Series Unwooded (Australia)
Recipe Pairings
- Braised Pork with Pearl Onions and Grapes
- Chive Salmon with Remoulade
- Crab Salad with Caesar Vinaigrette
- Grant Achatz’s Mac and Cheese »
- Pan-Fried Flounder with Poblano Corn Relish
- Pan-Fried River Trout with Corn Cakes and Red Pepper Coulis
- Pan-Fried Snapper with Buttery Parsnip Puree
- Roasted Chicken with Herb Jus
- Scallops with Summer Squash
- Whole Wheat Spaghetti with Pancetta, Chestnuts and Vin Santo
- Wine-Baked Chicken Legs with Marjoram