Give chardonnay another try.
On my wine tours, I meet many different people with varying tastes — including those who are what we call “ABC” (anything but chardonnay) drinkers.
Many people don’t like it, but I think it’s a real shame. I love chardonnay so much that I named my dog after it.
The grapes grow worldwide, but their reputation can’t seem to shake the overly oaked, buttery California chardonnays of the ’80s and ’90s.
Those styles still exist, but that’s not all there is to the wine. When made well, it can be complex, with notes of lemon, apples, tropical fruits, stone fruits, cherry blossom, orange zest, flint, jasmine, and nuts. There’s something for everyone.
Because chardonnay isn’t particularly acidic, it can be enjoyed on its own without the need to be tamed by food. However, it also pairs well with soft cheeses, vegetarian cuisine, mushrooms, and fresh herbs.
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