The best food to pair with Chardonnay

If you’re looking for food pairings for chardonnay, you’re in luck! Whatever the style it’s a fantastic food wine. Which makes it all the more remarkable that many people still say they don’t like chardonnay. 

I always think saying you’re bored with chardonnay is a bit like saying you’re bored with chicken. There are so many different styles including some of the world’s greatest white wines.

The key to pairing chardonnay is appreciating that it’s not just one wine - it depends where it’s made, whether or not it’s oaked and how mature it is when you drink it. I’m sharing my favourite food pairings for every style of Chardonnay—whether you’re sipping a steely Chablis, a rich Californian, or something in between. We’ll dive into the best dishes to bring out the vibrant fruit, balance the acidity, and complement those creamy textures. Here are some food pairings to suit different styles:

Top food pairings for four different styles of chardonnay

• Young, unoaked, cool climate chardonnay
  
  
  Such as: The classic and most austere example of this is Chablis but other young white burgundies would fall into this category.
  Good matches:
• They’re perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns and steamed or grilled fish. 
• If you want to serve chardonnay with appetizers think fish pâtés, fish, chicken or vegetable terrines.
• This style also goes well with pasta or risotto with spring vegetables and creamy vegetable soups.
• Finer, more intense examples such as Puligny-Montrachet can take on raw fish such as sashimi or delicately spiced fish or salads.
• Chablis is particularly good with oysters.

For more suggestions see this post on pairing food and Chablis

• Fruitier, unoaked or lightly oaked chardonnays
  
  
  Such as: Chardonnays from slightly warmer areas to the above but made in a more contemporary style - smooth, sometimes buttery with melon and peach flavours. Examples would be inexpensive chardonnays from the south of France, Chile, New Zealand and South Africa.
  Good matches:
• Slightly richer dishes than those listed above but ones where a degree of freshness in the wine is still welcome.
• Fish pie and fish cakes (especially salmon fish cakes)
• other simple salmon preparations (simply poached or with a buttery sauce)
• chicken, pork or pasta in a creamy sauce (including in vol-au-vents!)
• chicken, ham or cheese-based salads such as caesar salad or chicken salads that include peach, mango or macadamia nuts
• mild curries with buttery sauces (such as chicken makhani)
  
  
• Buttery, oaked Chardonnay
  
  
  Such as: barrel-fermented, barrel aged or ‘reserve’ chardonnays, particularly top end Australian, New Zealand and Calfornian Chardonnay and top white burgundy, served within 1-3 years of purchase
  Good matches:
• Similar dishes to the above but can take an extra degree of richness. Dishes like eggs benedict for example or even a steak béarnaise.
• Fine rich fish such as turbot, grilled veal chops with mushrooms
•  Late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good)
•  Cheddar cheese, if you’re looking for a chardonnay cheese pairing. 
• You can even drink a rich chardonnay with seared foie gras (and indeed many prefer it to Sauternes at the start of a meal)
  
  
• Mature barrel-fermented Chardonnays
  
  
  Such as: Wines that are about 3-8 years old. With age Chardonnay acquires a creamy, sometimes nutty taste and creamy texture that calls for a return to finer, more delicate dishes
  Good matches:
• Umami-rich (savoury) dishes such as grilled, seared or roast shellfish like lobster and scallops
• simply roast chicken such as the poulet de Bresse above
• guinea fowl
• dishes that include wild mushrooms and slow roast tomatoes
• white truffles
• Hazelnut-crusted chicken or fish
• Sea bass with fennel purée

See also

The Best Food Pairings with White Burgundy

What chardonnay doesn’t pair well with
* Chinese food (better with German riesling)
* Light fresh cheeses such as goat or sheep cheeses (better with sauvignon blanc or an aged red, respectively)
* Seared salmon or tuna (better with a light red like pinot noir)
* Tomato-based dishes (better with dry Italian whites or Italian reds)
* Thai flavours (better with Alsace pinot gris or New World sauvignon blanc)

Top image © Philip Wise at shutterstock.com

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