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Pairings | Buttery sauce

The best food to pair with Chardonnay

The best food to pair with Chardonnay

Posted on September 11 2015 at 08:31

Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.

Tags: Chardonnay drink:white wine fennel purée sea bass white truffle tomatoes wild mushrooms hazelnut crust hazelnuts guinea fowl poulet de Bresse roast chicken scallops lobster seared foie gras foie gras corn cheddar red peppers mushrooms butternut squash veal chops veal turbot steak béarnaise food:beef & lamb pumpkin risotto eggs benedict cheese mango peach mild curries curries chicken makhani chicken salad caesar salad ham pork food:pork creamy sauce buttery sauce salmon fish cakes California Australia Languedoc southern France South Africa New Zealand Chile Chablis Puligny-Montrachet white burgundy burgundy fish pie oysters salads sashimi sushi creamy vegetable soup spring vegetables vegetable risotto risotto pasta fish terrine chicken terrine vegetable terrine terrine fish pâté grilled fish steamed fish prawns crab food:veg & salads food:soups & starters food:chicken & poultry food:fish & shellfish
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Dartmouth looks gorgeous even on a stormy day. Here talking about wine and hanging out with good friends for @dartmouthfoodfestival, one of my favourite events of the year. Come down if you’re nearby! . . . #dartmouth #river #boats #coast #devon #dartmouthfoodfestival #clouds #skyVery pretty plate of cured salmon @gezelliglnd last night, topped with burnt apple and Jerusalem artichoke chips. Why has no-one thought of giving cured - or smoked - salmon a crunchy topping before? . . . #salmon #curedsalmon #jerusalemartichoke #starter #gezellig #holbornstudiosIncredible meal at @ikoyi_london last night full of brilliant colours and African-inspired flavours I’ve never tasted before - a bit like when we first encountered New Nordic. It was hard to keep up with exactly what was going on on the plate but the vivid orange and black pumpkin dish (top R) used the flesh, seeds and skins - and a spoonful of Danish caviar on top. There is no menu - you just tell them if there’s anything you can’t eat and the 7 course menu costs £75. There’s a shorter cheaper menu at lunchtime when it’s also easier to get in. Extraordinary. Go! #guest. . . . #africanfood #finedining #londonrestaurants #ikoyipropertiesforsalePickle heaven @thepig_hotel. . . . #pickles #preserves #larder #pantry #instafood #foodstagram Follow on Instagram

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