March 16, 2023
Chardonnay has conquered major wine regions globally and is one of the most widely planted grape varieties. From Burgundy and Champagne in France, to Italy, Austria, the United States and beyond, there are exceptional bottles produced all over the world.
But, it can be a polarizing grape. Just ask members of the Anything-But-Chardonnay (ABC) club. But we don’t think that sentiment is always fair. After all, with such a wide array of styles and plantings throughout the world, no two bottles are alike.
To help you get started on your Chardonnay journey (or change some ABCers’ minds) we pulled together the best selections for every palate.
Best Unoaked
Not an oak fan? No problem. There are plenty of unoaked Chardonnays to choose from–give these bottles a try.
Morgan 2021 Metallico Unoaked Chardonnay
(Santa Lucia Highlands)
91 Points Wine Enthusiast
Tightly woven aromas of lime pith, Meyer lemon, chalk and jicama draw the nose into this unoaked bottling. There’s a firmly stony expression on the palate, giving a mineral edge to the honeysuckle and riper apple flavors. —M.K
What Is the Best Chardonnay?
Whichever you prefer! Chardonnay is a versatile grape, with flavors and aromas ranging from apple, pear and citrus if it’s from a cool climate region, to banana and melon if it’s from a warmer climate area. It lends itself exceptionally well to oak aging but can also be enjoyed without time in a wooden barrel.
The best way to find the Chardonnay you like the most is to sample as many as you can in different styles. This grape is a chameleon because it lacks a strong flavor expression of its own.
Is Chardonnay Best Served Cold?
Chardonnays should be served around 50–55°F. If it’s not oaked, then serve it closer to 50°F.
What Cheese Goes Best with Chardonnay?
The best cheese to serve with Chardonnay depends on a few things. If you have a light, crisp bottle, serve Chardonnay with feta or mozzarella. If it’s a light-bodied, dry, unoaked Chardonnay (think Chablis) serve it with a ripe, pungent cheese, like Camembert or Brie. Lastly, for a lightly oaked Chardonnay, reach for Gruyère, Gouda or other semi-soft cheeses.
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