Chardonnay White Wine

Chardonnay white wine has many applications in both sipping and cooking. Its flavors can vary greatly depending on the production method. Oak-aged Chardonnays tend to have a buttery, creamy texture with notes of vanilla, while unoaked Chardonnays are often more fruit-forward, crisp, and bright - ideal for enhancing the flavors of your dishes not masking them. Using Chardonnay in cooking can add a depth of flavor that other ingredients simply can't supply and it can tenderize meats quite well due to its acidity. Where people often go wrong with Chardonnay, especially in cooking, is using an overly oaky Chardonnay. This can overpower and potentially ruin a dish. For cooking, it's advised to use a crisp, unoaked, and generally less expensive variety. Remember, if you wouldn’t drink it, don’t cook with it. How to get the most out of Chardonnay? For cooking, add it at the right time. When making sauces, soups or stews, add the wine at the start of cooking so it can simmer and reduce, this allows the flavors to concentrate and the alcohol to cook off. You wouldn't want an alcohol-forward taste in your dish. As for drinking, serve it chilled but not too cold, to appreciate its depth of flavor. If it's too cold, you might miss its subtle hints. Pair it with foods that compliment its flavor - cream sauces, seafood, poultry, and even some types of cheese.