Hosting a Chardonnay Wine Tasting
Food Pairings for a Wine Club
Chardonnay is perhaps the most recognizable white wine in this country, yet for all its popularity, it’s a surprisingly hard wine to pair with food. Host a wine club to learn the differences between an oaked and unoaked Chardonnay and the perfect foods to pair with each.
Choosing Chardonnay for Wine Club Tasting
Chardonnay can be a tricky wine to learn about because there can be such a difference depending on where the grape is grown and how it is fermented. A California Chardonnay tends to be heavier and more butter flavored than one from France, which tends to be crisper. Also, a Chardonnay fermented in oak barrels will have more vanilla and butter flavors while one fermented in stainless steel will be more fruit forward.
Choose wine from a variety of regions to compare the differences and see what you like best. Recommended varieties include two from California, including an oaked and unoaked bottle, one from Australia and one from Argentina. Other regions to try include Chile, South Africa, New Zealand, Brazil, Oregon and Washington State.
Also choose one from France which will not be under the name Chardonnay. In France they label the wine based on the region the wine is from rather than the grape it’s made from. So when choosing a Chardonnay from France you will look for Chablis. If possible, choose one that is labeled Premier Cru or Grand Cru to get a high quality Chablis.
Food Pairings for Chardonnay
Because you are going to taste both lighter and heavier Chardonnays, choose a menu that includes some foods that go with each of them. This way you can see how either or a lighter or heavier Chardonnay goes with certain foods. For oaked varieties of Chardonnay, think creamy, buttery dishes which will complement the vanilla and butter flavors. Try lighter versions of similar recipes for unoaked varieties.
- Appetizers: milder cheeses like provolone, brie, Gouda and mozzarella, vegetables with creamy dips, cashews, avocado and light fruits such as pears, mangos and melons.
- Main Course: Chicken, pork, fish, lobster or shrimp with butter or cream sauce, pasta with Alfredo sauce or lighter versions of these meats for unoaked Chardonnays.
- Desserts: apple pie, strawberry, peach or pear desserts, whipped cream
Chardonnay will not stand up to spicy foods or acidic foods. Red meat will overpower the wine as well. Also avoid tomato based dishes and citrus fruits. Use the ingredients guideline above to plan your own menu or check out allrecipes.com for specific recipes designed to pair with Chardonnay.
Tasting Chardonnay
Do a blind taste test for wine club by covering the bottles with bags or aluminum foil. Again, depending on what region the wine is from and how it’s fermented, you’ll taste different flavors. Most common are vanilla and butter. You may also notice a toasty or nutty flavor. Chardonnay is known for its big fruit flavor and you might taste apple, pear, peach or mango.
Try each wine with each of the foods. Notice how an unoaked wine tastes with creamy foods compared to an oaked variety. What flavors are enhanced or over powered in the food? How about in the wine? Take notes on everything, even if you never look at them again. And remember, there is no right or wrong answer. It’s simply whatever you prefer.
By trying many different Chardonnays at one tasting you’ll be able to discern what you like or don’t like in this wine. After you know what flavors you like or dislike, you can simply read the wine label. The label will tell you where the wine came from, whether it’s oaked or unoaked and sometimes describe its predominant flavors. Choosing a wine you’re sure to like couldn’t be easier.
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