A few years back a clutch of dastardly style mongers started the Anything But Chardonnay (ABC) movement and almost overnight Chardonnay lost its cool.
In our view this remains the most serious wine crime in recent memory. If we could track those ABC instigators down we would lock them in a dark, windowless room with The Spice Girls first album on repeat and a constant trickle of cheap Chilean Sauvignon Blanc dripping on their foreheads.
And they’d deserve it. Chardonnay may not be everyone’s cup of tea, but there is no doubt it is the king of dry white wines. Not drinking it is fine. But disrespecting the King is treason.
Now, we fully understand that wine fashions come and go, but to ignore Chardonnay on the basis that it’s no longer trendy is like ignoring the beauty of a classic leather jacket just because your kids think you look younger in a hoodie. It’s just not right.
The good news is that Chardonnay is slowly clawing back market share. This is especially relevant to food lovers as Chardonnay is hands down the most food friendly of white wines – partly because there are so many styles to choose from, and partly because it’s soft, low acid flavours don’t clash with many foods.
Full bodied, robust Chardonnay simply cries out for roast chicken or pork but goes equally well with salmon or tuna. It goes well with creamy pasta dishes and will make your next spaghetti carbonara come alive. Lighter, unoaked styles go well with salads and fish – and are just magic with fresh pipi steamed in garlic and butter.
The trick is to try some different examples so you can find the styles that suit you best. Just remember: The King is not dead. Long live the King.
View Advintage's Chardonnay deals here.
