How is chardonnay served

Served above its ideal temperature, aromas are stripped of their youthfulness and hidden by the sensation of alcohol. Guide to serving temperatures There is a common perception that white wines should be served chilled and red wines at room temperature. Nothing spoils a wine more than serving it at the wrong temperature.

Here are some go-to pairings for Chardonnays at either end of the style spectrum. Chardonnay pairing is a fun and delicious skill to learn and this infographic is a great way to get your tastebuds started. Share this with all of the Chardonnay lovers in your life:. Download this infographic. Mary G. Burnham is a writer, oenophile and East Coast native who followed the lure of the grape to California. She has spent over a decade in the wine industry, soaking up both knowledge and wine and then writing about it.

Snacks, Salads and Appetizers Greek Sweet Potato Fries Roasting sweet potatoes concentrates their sweetness and caramelizes their natural sugars, making these a fantastic match for a toasty, ripe Chardonnay. Wine match: La Crema Russian River Chardonnay Winter White Salad A creamy dressing, enriched with buttermilk and yogurt, gives this hearty salad the richness needed to stand up to Chardonnay.

Wine match: La Crema Monterey Chardonnay Grilled Pumpkin Salad Light, very dry whites would taste bitter with this sweet, smoky salad, but smoky Chardonnay makes a perfect partner. Mary Burnham. Comments comments. Cool Climate Chardonnay: Cooler regions can be found in both the old and new world.

Cooler climate Chardonnay typically has more acidity, citrus flavors and mineral character, and is lighter-bodied, lighter in alcohol and elegant.

Warm Climate Chardonnay: Most warm climate Chardonnay regions fall within the new world. Warm-climate Chardonnay typically has less acidity, with opulent, ripe fruit flavors from yellow peach to papaya and pineapple.

Wines are usually fuller-bodied with higher alcohol. Chardonnay is usually made in a dry style. This means that after the grapes are pressed, the sugar from the grape must is converted into alcohol by yeast. When all of the sugar is converted, it creates a fully dry wine. Sometimes, a little sugar called residual sugar RS , is left behind. A few grams per liter of RS is still considered a dry wine, however.

Alcohol has calories. If a Chardonnay has a touch of residual sugar, the wine will have carbohydrates or carbs, but only a small amount. Dry wines usually range between zero and 4 grams of carbohydrates.

Like all whites, Chardonnay should be served chilled. If the wine is too warm, the alcohol tastes hot while the flavors are muddled. Too cold, and the aromas and flavors are muted. The flavors will stay fresh for 2—4 days. Beyond that, the wine will start to oxidize. One reason that people love Chardonnay is its versatility, thanks to the range of styles on the market.