If Cabernet Sauvignon is the king of the modern wine world, then Chardonnay is the queen. The Chardonnay is one of the prominent grapes in the white burgundy of the Burgundy region in France. The grapes are also widely grown in the US and Australia. In Champagne, France Chardonnay is the grape grown for that effervescent wine.

There are some specific styles of Chardonnay—

Adelaide Hills of Australia: High natural acidity, ripe fruit make a Chardonnay that ages well.

Carneros, San Francisco: Well-structured from a mild climate, still generous with fruit.

Chablis: Steely and firmly acidic, with very long life.

Hunter Valley, Australia: Big Chardonnays with ‘peaches and cream’ character.

Languedoc: Less structure with melon and butter character.

Marlborough, New Zealand: Acidic ripe fruit with Australian characteristics.

This Chardonnay is of medium body from ripe grapes with aromas of vanilla, apple and pear. The wine has a medium oak French and American toast that is readily recognized. After the ever so slightly crisp first sip, the finish is silky.

This is an excellent dinner wine with grilled fish, seafood with cream sauce, poultry, and pork. If pairing with cheese, use a strong cheese. Perfect with oysters—consider them for one of your appetizers and serve Chardonnay.