5 Top Pairings for Chardonnay

Recipes that make perfect partners for a wine with sass

 


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Full Blown Chardonnay

Pairs beautifully with:

Lobster Thermador

There’s not a lot that marries well with rich, intensely buttery Chardonnay. If you are going to try, you should be on the prowl for something rich, buttery and intense. Then again what rich, buttery thing isn’t going to be intense and hard to keep up with?

Chardonnay is a classic pairing for simple lobster with drawn butter or with my favorite, freshly made tarragon mayonnaise. But if we’re going to go for extravagant opulence, I’d have to vote for some classic Lobster Thermidor! It’s killer over pasta by the way, and any good Lobster mac ‘n cheese recipe would also be a worthy companion for this luxurious wine.

Try it with these:

2010 Freemark Abbey Chardonnay

2008 Beringer Private Reserve 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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