Wine Style
Chardonnay
White Wine
Chardonnay spans lean unoaked styles to rich, buttery oaked examples from barrel fermentation and malolactic conversion. Match weight to the dish: oaked Chardonnay for cream sauces and salmon; unoaked for roast chicken and lighter fare. White Burgundy remains the global benchmark.
Pronunciation: shar-doh-nay
Wine structure
Typical descriptors
Typical grapes
Typical regions
Food pairings
Primary
Secondary
Foods to avoid
- Very spicy food without dairy balance
- Light citrus-only dishes with heavy oak versions
Substitutions
If you cannot find Chardonnay, try:
Serving
- Temperature: 50–55°F (10–13°C)
- Glassware: Standard white wine glass
- Decanting: Rarely needed; allow 10 minutes in glass for premium white Burgundy
- Cellaring / aging: Entry 1–3 years; top Burgundy 5–15 years
Beginner guide
Try both unoaked and oaked — they can feel like different wines. Oak = cream and toast; unoaked = crisp apple.
FAQ
- Oaked vs unoaked Chardonnay?
- Oaked shows vanilla, butter, and weight; unoaked is leaner with brighter fruit and acidity.