{"id":9557,"date":"2019-08-21T15:35:53","date_gmt":"2019-08-21T15:35:53","guid":{"rendered":"https:\/\/divinonyc.com\/blog\/?p=9557"},"modified":"2021-04-19T20:15:35","modified_gmt":"2021-04-20T00:15:35","slug":"chardonnay-food-pairings-essential-tips-and-recipes","status":"publish","type":"post","link":"https:\/\/divino.wine\/chardonnay-food-pairings-essential-tips-and-recipes\/","title":{"rendered":"Chardonnay Food Pairings: Essential Tips and Recipes"},"content":{"rendered":"\n
DiVino may earn commissions from qualifying purchases.<\/em><\/p>\n\n\n\n\n\n What should I eat with Chardonnay? If I had a nickel for every time someone asked me that question, I\u2019d be a gazillionaire by now! And guess what? \u201cChicken and fish\u201d is not a good answer.<\/p>\n\n\n\n Chardonnay is the Emperor of all white wines. It is undoubtedly the world\u2019s most famous white wine and the most-planted grape variety. It has something to offer every kind of wine lover. The sommelier in me considers it a cardinal sin to ruin a good bottle of chardonnay with the wrong kind of food.<\/p>\n\n\n\n What I love most about Chardonnay is its versatility! It can grow in different climates and soil conditions. The taste varies vastly by region. Chardonnay varieties can range from unoaked to heavily oaked. To create a harmonious chardonnay food pairing, you must consider its \u201coakiness\u201d, alcohol content, body, and acidity. <\/p>\n\n\n\n We are here to provide a few essential tips on how to make every bite of your food and every sip of your chardonnay taste delightful together. For food and wine pairing tips in general, definitely check out our guide: How to Pair Food and Wine.<\/strong><\/a><\/p>\n\n\n\n\n\n Let\u2019s start with some important \u201cChardonnay Rules\u201d. <\/p>\n\n\n\n Generally, unoaked and lightly oaked varieties are easier to pair than their heavily oaked companions. Here are some dos and don\u2019ts to keep in mind while pairing a bottle of Chardonnay.<\/p>\n\n\n\n Ideal serving temperature for Chardonnay is around 48 to 50 F, or 10 to 12 C. For more complex or older and valuable bottles, like a Chablis, don\u2019t be afraid to serve them a little warmer to allow the flavors to emerge. <\/strong><\/p><\/blockquote>\n\n\n\n Let\u2019s fast forward to the good stuff. I have put together a list of Chardonnay food recipes that are guaranteed to level up your hosting skills whether you\u2019re preparing for a casual movie night or a fancy backyard soiree with your friends. \u00a0<\/p>\n\n\n\n\n\n Lightly Spiced Ricotta Pastry Cups with Green Apple and Mint<\/em><\/p>\n\n\n\n This dish is guaranteed to be a raging success with your vegetarian friends. The light, fluffy texture of the pastry coupled with the creamy, soft texture of the ricotta cheese and the mildness of the spices makes it the perfect homemade appetizer to go with practically any style of Chardonnay. <\/p>\n\n\n\n Wine Pairing:<\/strong> As seen in my video, Chardonnay Pairing Tips<\/a><\/strong> I paired this recipe with a bottle of America\u2019s own Bogle Vineyards Chardonnay<\/a><\/strong> fermented in new American oak barrels for 9 months. This wine is certified sustainable and produced in the Bogle Vineyards of Northern California. For Bogle Chardonnay, half of the grapes are fermented in oak barrels which imparts a classic buttery quality along with a finish of fresh-baked pie. There is some stainless-steel fermented juice in the mix as well, for balance, which offers lovely zesty acidity and distinctive notes of green apple.<\/p>\n\n\n\n As long they aren\u2019t the central citrus flavors pair well with Chardonnay, and will accentuate the tropical fruit notes of the wine in a beautiful way. <\/strong><\/p>\n\n\n\n This delicious appetizer pairs really well with oaked Chardonnay\nwines thanks to the moist, silky texture and smokiness of the salmon. As\ncold-smoked salmon is thinly sliced not cooked, the taste does not overpower\nthe flavors of the wine nor vice-versa, and the sweet spice notes from the oak\ntemper the smoke in the salmon. <\/p>\n\n\n\n Wine Pairing:<\/strong> I paired this appetizer with a Catena Chardonnay<\/strong><\/a> which is made with grapes from four different vineyards each with different soil types, including some alluvial, volcanic soil that imparts a smoky mineral note. A lovely suggestion of smoked salmon without taking it over the top.<\/p>\n\n\n\n Mendoza is a mountainous region that gets a lot of sun, not a lot of rain and experiences great temperature fluctuations. That means big, juicy grapes and a lot of round fruity flavors as well as those flinty mineral notes. Part of this wine is also aged in oak, so you have a full spectrum of sumptuous Chardonnay to play with.<\/p>\n\n\n\n Who doesn\u2019t like roasted chicken? It is a simple and easy to\nmake dish which has many variations and pairs well with a number of wines. I\ndon\u2019t know about you, but this roasted chicken could even be an appetizer. Our\nsucculent and moist roasted chicken recipe goes really well with both oaked and\nunoaked Chardonnay, but I tend to lean towards something with very little oak\nfor this recipe. <\/p>\n\n\n\n Wine Pairing:<\/strong> This recipe makes a lovely pairing with Chablis Premier Cru \u201cVaillons,\u201d Defaix 2005<\/strong><\/a>. It is priced above $50 but well worth every penny. This Chablis has an extraordinary nose, complete with the distinctive mineral notes that make Chablis famous, along with evolved ripe fruit qualities. <\/p>\n\n\n\n The crispy chicken skin strikes a perfect balance with the energy and verve of acidity present in the wine, while the super-long finish and mouth-watering palate exalts the luminous flavors of lemon and thyme.<\/p>\n\n\n\n Can anyone possibly say no to a well-prepared plate of halibut paired with a great glass of Chardonnay? This Herb-Crusted Halibut Recipe<\/a> has a flaky, tender and moist yet firm texture. You should be extremely careful not to overcook it as overcooked halibut tends to be dry. The herbs and lemon zest perfectly complement the rich, buttery flavors of oaky wine. <\/p>\n\n\n\n Wine Pairing:<\/strong> This recipe goes well with rich and oaked Chardonnays. You should be able to find something like Beringer 2012 Private Reserve Chardonnay<\/strong><\/a> from Napa Valley. It is a full-bodied white wine with peachy and fruity undertones as well as butterscotch flavors thanks to the use of new French oak. <\/p>\n\n\n\n It is often said that white wine should not be paired with red meat. Now this is true in some cases not all. Pork is the middle way, and this roasted pork tenderloin recipe<\/strong><\/a> pairs beautifully with Chardonnay. The tenderness of the meat and the delicious pork juices mingle incredibly well with both light and full-bodied Chardonnays although the latter will really stand up to the natural flavors of the meat. And what more? You can make this dish in just 30 minutes! What are you waiting for?<\/p>\n\n\n\n Wine pairing: <\/strong>Chardonnay R\u00e9serve Le Vin Vivant 2009, 14%! This is an alpine wine from the canton of Vaud on the stunning Swiss Alps. It is an elegant, rich and full-bodied wine with undertones of pineapple, lemon, vanilla and butter. You can also pair it with Swiss cheese. <\/p>\n\n\n\n This is one of my top picks for pairing Chardonnay with a sweet treat. Although Chardonnay is not a dessert wine, you can successfully serve it with simple and light desserts. Vanilla cake<\/strong><\/a> is a great example! It is a soft yet rich dessert that makes for an elegant combo with dear old Chardonnay. I would go for a light, unoaked bottle to complement fluffiness of the cake and the silky texture of the frosting<\/p>\n\n\n\nThe Dos and Don\u2019ts of Chardonnay Food Pairings<\/h2>\n\n\n\n
What You Can Do With Chardonnay <\/h3>\n\n\n\n
What You SHOULD NOT DO With Chardonnay<\/h3>\n\n\n\n
What Food Should You Pair with Chardonnay?<\/h3>\n\n\n\n
Appetizers and Snacks<\/h3>\n\n\n\n
Cold-Smoked Salmon with Dill and Cr\u00e8me Fraiche on Sesame Crisp<\/em><\/strong><\/h4>\n\n\n\n
Roasted Chicken Legs with Lemon and Thyme<\/em><\/strong><\/h4>\n\n\n\n
Main Course<\/h3>\n\n\n\n
Herb-Crusted Halibut<\/em><\/strong><\/h4>\n\n\n\n
Roasted Pork Tenderloin<\/h4>\n\n\n\n
Desserts<\/h3>\n\n\n\n
Simple Vanilla Cake with Buttercream Frosting<\/h4>\n\n\n\n