05/24/07 Chardonnay with Food

Welcome to Vine to Wine this is your host Linda Moran. Different styles of Chardonnay beg for different types of food, and varying preparations of the same foods. I want to offer suggestions for foods to serve with the three most common styles of Chardonnay. When selecting a chardonnay the lighter bodied crisper tasting Chardonnays' are well suited to appetizers, soups and seafood salads. And many of us find them delicious with simple roasted chicken. Now when you get into the medium bodied slightly more oak influenced Chardonnay you might want to add some Dijon mustard to that roasted chicken. It will also be lovely with fish topped by a slightly rich sauce. Now, when it comes to those big full-bodied richly oaked Chardonnays'; I really must admit they are stunning with steamed lobster. However, for most of us lobster is a bit of a special occasion meal so seafood with cream sauce is a very good compliment to the wine. It also works with cheesy pasta dishes and some softer or riper cheeses served by themselves. If you're grilling fish that nice chard flavor seems to work with the medium and full bodied Chardonnays. If you grill fish 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 more intensely flavored food is nice with the richer and more intensely flavored Chardonnay. If you're having friends over open a few different styles and see how compatible they are with the different foods. Have fun with it! And thanks for joining me on today's Vine to Wine.