06/08/06 Chardonnay with Food

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. Since we have been talking about Chardonnay all week, let's continue the theme. Different styles of Chardonnay beg for different types of foods and different preparations of the same foods. I want to make some suggestions for you as to the best foods to serve with the three most common styles of Chardonnay. That lighter bodied crisper tasting Chardonnay really is well suited to appetizers, soups and shrimp salads. They are also quite pleasant with simple roasted chicken. Now when you get into the medium bodied slightly more oak influenced Chards you can add some Dijon mustard to that roasted chicken. It will also be lovely with fish that is served with a slightly rich sauce. Now, when it comes to those big full-bodied intensely oaked Chardonnays; I really must admit that they are stunning with steamed lobster. However, most seafood with cream sauces are a very good compliment to the wine. It also works with softer or riper cheeses. If you're grilling fish that nice chard flavor from the grill seems to work well with the medium and full Chardonnays. If you grill it with a pesto glaze, or add a pesto sauce on top, go with the lighter crisper style of Chardonnay with little or no oak. A good rule of thumb is probably to say that the richer and more intensely flavored the food is so should the Chardonnay be richer and more intensely flavored. If you're having friends over open a few different styles and see how compatible they are with the different foods that you are serving. Have fun! And thanks for joining me on today's Vine to Wine.