Chardonnay remains the most popular white wine grape in the United States and one of the most widely planted grape varieties in the world. Chardonnay lends itself to almost any style of winemaking; from dry still wines, to sparkling wines, to sweet late harvest. Depending on the amount of charring that the oak was treated with, this can introduce a "toastiness" and flavors that can include caramel, cream, smoke, spice, coconut, cinnamon, cloves and vanilla.
Due to the wide range of styles, Chardonnay has the potential to be paired with a diverse spectrum of foods and is most commonly paired with roast chicken and other white meats such as turkey. The regional influences of Chardonnay help it pair with diverse food styles… Heavily oaked Chardonnays tend to go better with smoked fish, spicy Asian cuisine, garlic and avocado dishes. Chardonnays containing more acidity, tend to pair well with tomato-based dishes and items featuring onions. Older, more mellow Chardonnays are often paired with more "earthy" dishes like mushroom soup and aged cheeses. One rule of thumb… in general, foods that you might put butter on often pair well with a medium to full-bodied chardonnay.