Chardonnay

Chardonnay originated in the Burgundy region of France, namely from a small town in the Maconnais. This area in southern Burgundy has been known to make relatively inexpensive, high-value chardonnays for centuries. However, Chardonnay's popularity peaked in the late 1980s, and it is now one of the most widely planted grape varieties. Chardonnay is also an important component of many sparkling wines around the world, including Champagne and the Italian Franciacorta.

Depending on the style, Chardonnay can exhibit buttery aromas, with hints of toasty, creamy vanilla, or on the drier side with hints of apples and tropical richness. This wine tends to be lean and crisp, with high acidity. Chardonnay is strongly influenced byterroir, to the point that making it is considered a "right of passage" in the international wine market. Chardonnay wine is very neutral, but white wines from cooler climates such as Chablis wine or from spots like Carneros, California tend to be light- or medium-bodied, notably acidic, and contain flavors of plum, pear, and apple. Chardonnays from warmer climates like Australia and New Zealand exhibit citrusy flavors and notes of tropical fruits such as mango, or even banana. Regardless of where it's grown and how it's produced, Chardonnay always has a wonderful sugar-to-acid balance and a 'thickness' on the palate that is unique to Chardonnay. We have some of the best varieties of Chardonnay New York has to offer - visit our shop any time to purchase from our fine selection. From everyday table wine to exclusive bottles of aged fine Chardonnay varieties, you will find something to suit your particular palate and occasion. 

Chardonnay tends to pair really well with buttery and nutty flavors. They’re also perfect with light and delicate food such as raw and lightly cooked shellfish such as crab, prawns and steamed or grilled fish. The best appetizers served with Chardonnay are pâtés, fish, chicken or vegetable terrines. They also go well with pasta, risotto, spring vegetables, and creamy soups. Richer bottles of Chardonnay can pair greatly with raw fish such as sashimi or delicately spiced fish or salads. For example, Chablis is particularly good with oysters. When it comes to seafood it will pair well with a variety of shellfish like crab, lobster, shrimp, and mussels. You'll also find that it pairs very well with flaky white fish like halibut.

Be sure to browse our fine selection of Chardonnay online or in our store. Purchase your favorites from our huge selection, as we have some of the best Chardonnay New York has to offer!