I was at a dinner party a couple of weeks ago and the subject of Napa Valley wine came up. Not shocking—but this time the focus was Chardonnay. Maybe it was the season, maybe the company, or maybe the wine I brought. :contentReference[oaicite:0]{index=0}
Years ago, I attended an “Anything But Chardonnay” dinner. Critics called it “too oaky,” “manipulated,” even claiming it pairs with nothing. Simply put—they were wrong.
As we approach Veteran’s Day, perhaps wine lovers should reflect on Chardonnay as one of Napa Valley’s true heroes. After all, it was a California Chardonnay that won the 1976 Paris Tasting, bringing global recognition to Napa Valley.
Chardonnay is the most widely planted white grape in the world. Its styles range from buttery and oaky to crisp and mineral-driven. Modern winemakers now use oak and malolactic fermentation more selectively, allowing for diverse expressions.
While preferences evolve, it’s important to stay open-minded—and sometimes defend the classics that helped shape the industry.
Chardonnay is often aged sur lie (on the lees), which softens texture and enhances flavor. Oak aging adds depth and complexity, making it one of the few white wines that can benefit from bottle aging.
The 2007 Napa Valley Chardonnay has developed notes of golden apple, pear, and toasted brûlée—perfect for Thanksgiving with harvest salads, candied pecans, and feta.
The 2008 Bien Nacido Chardonnay is stunning—layered with vanilla, spice, and bright fruit that remains vivid even with age.
While not traditional, Chardonnay pairs beautifully with ahi and avocado salad. The wine’s creamy texture complements the richness of avocado, creating a luxurious pairing.
Ahi and Avocado Salad with Ponzu
- ½ cup ponzu or soy sauce
- 3 tbsp water
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 1 thinly sliced green onion
- 1½ tsp lime juice with zest
- Mix well and pour over cubed ahi and avocado
