5 Top Pairings for Chardonnay

Recipes that make perfect partners for a wine with sass


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Lightly Oaked or Naked Chardonnay

Pairs beautifully with:

Turkey Thighs Stuffed with Porcini, Sausage and Artichoke Hearts

Naked Chardonnay, or Chards that are lightly oaked and do not undergo full malolactic fermentation, are becoming increasingly popular due to their intense fruitiness and lack of creamy, buttery, nutty aromas and flavors. There’s a ready-built market willing to try these wines among the “I hate Chardonnay” people. They must think they’re missing something right?

Well, they are missing something, and with these wines that’s obviously the oak. This makes naked Chardonnay perfect for dishes that are both light and intense at the same time, particularly if things get a little spicy! Something that combines turkey and sausage for example might work wonders with an unoaked Chardonnay! I was thinking of a nice turkey breast with some sausage stuffing, but seeing as I prefer dark meat, this delicious looking recipe totally caught my eye. I can’t wait to make it!

Try it with these:

2010 Four Vines Naked Chardonnay

2009 Adelsheim Chardonnay

Get the recipe!

Mentioned in this article


  • 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.

    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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