5 Top Pairings for Chardonnay

Recipes that make perfect partners for a wine with sass


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Cool Climate Chardonnay

Pairs beautifully with:

Grilled Trout Fillets with Crunchy Pine Nut Lemon Topping

I had Trout Amandine in mind when I went searching for recipes, but happened upon this light riff on that style of preparation. Gone is the brown butter (boo), but in it’s place there is the depth of smoke from grilling with a fine blend of gentle nuttiness and bright citrus flavors. Perfect for the wine I had in mind.

That wine is a cool climate Chardonnay with just a touch of oak. I love examples from all over the world since this is the way I dig my Chard, bright with some rounded edges and a light dollop of nuttiness coming from the oak. You can find wines from New Zealand to Oregon, South Africa to Burgundy that would foot this bill.

Try it with these:

2009 Lange Estate Winery "Three Hills Cuvee" Chardonnay

2010 Rustenberg Chardonnay

Get the recipe!

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Comments

  • Snooth User: lanberg
    36063 0

    Hey Greg, nice article... but how come you're not talking about Port today? Cheers, Luiz

    Jan 27, 2012 at 11:39 AM


  • Snooth User: cosmoscaf
    256062 54

    Thank you for a more progressive approach to good Chardonnay. Yes, so very much of it is made in a way that just wastes the grape for people like me, and apparently you, too. C'est la vie. I'm glad they are getting what they want. But it's nice to see the more traditional styling celebrated here. And while the new world(s) is making really great Chard now, too, there is still a good deal of quality coming from Burgundy at affordable prices. See Olivier Leflaive's Les Sétilles (50/50 Montrachet / Mersault) or Les Deux Rives (Chablis). Seeing this article, I changed my mind about what we'll have with dinner tonight. Kung Fu Girl will forgive us this time, I'm sure.

    Jan 27, 2012 at 6:24 PM


  • My only question is about the '09 White burgundies. I haven't had much luck with near time vintages on Montrachets - on several tries I felt they were a little crispy and maybe needed a couple more years to settle down.
    Sedrick

    Jan 29, 2012 at 12:02 PM


  • Snooth User: cosmoscaf
    256062 54

    Sedrick: I agree with you but also enjoy that edgy flavor. The Chablis, of course, are kind of defined by their crispness. What I have in the cellar cum laundry room are a couple '08's and a few earlier ones. I do not buy anything higher than about $30, and then only occasionally. But almost all of them get nearer five years before I pull the cork. It gets smoother and seems to gain some sophistication.

    Jan 29, 2012 at 9:49 PM


  • Dear Streetperson Sedrick
    I agree with you about keeping Montrachets a couple of years. I have noticed that the nervy citric boondoggle / future wonder that is our investment in 2007 Chassagne Montrachet is only now beginning to develop the requisite fullness. It'll probably be a further two years for the honeyed Meursault type flavours to show.

    Jan 30, 2012 at 10:06 AM


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