In the Cape, Sauvignon Blancs from the coastal appellations of Elgin, Elim and Cape Agulhas will have the desired crisp acidity and minerality. In the New World, a Clare Valley Riesling, is usefully limey and zingy. From Italy you might also try a Langhe Arneis. Alto Adige Sauvignon Blanc can be successful, along with generic and Premier Cru Chablis. Another classic Spanish partner for most seafood would be a Manzanilla or a Fino Sherry. For shellfish dishes featuring herbs, or possibly seaweed and sea grasses, a Treixadura-based white from the neighboring Ribeiro often has a slightly greener citrus character.
Txakoli from the Basque country and the Albarino wines of the Rias Baixas region in Galicia are both "Atlantic wines" the stonefruit flavors of the latter work especially well with fruit-based sauces. Assyrtiko from the Greek island of Santorini is another mineral-laden wine from a maritime culture. Picpoul de Pinet, from the Languedoc coast is grown in an area of shellfish cultivation, while Muscadet, grown near the Atlantic around Nantes, is strongly associated with oysters and moules marinières, as are white Sancerre and other Loire Sauvignon Blancs. Many of the wines served with shellfish reflect local ties and tradition. Anything $15 or less will probably be fake, artificial and not worth drinking.With shellfish, you can think of the wine as a squeeze of lemon – tangy, crisp, minerally wines tend to be particularly successful with salty, metallic, raw shellfish. My recommendation is to pay about $25 for a good bottle of Chardonnay until you figure out what you enjoy the most. These methods could include bathing the wine in oak chips or adding artificial flavourings of vanilla or butter.
As oaked Chardonnay is popular and oak barrels are expensive, many mass-produced Chardonnay brands often experiment with cheaper wine-producing methods to deliver a less superior wine. There are many fantastic Chardonnay bottles on the market, and there is also a lot of crap. I will expand upon White Burgundy further on in other blogs as I feel it requires very different pairings than your typical California or Australian Chardonnay. In France, you’ll also find White Burgundy, which are rated as some of the greatest Chardonnays ever. For unoaked Chardonnay pairing recommendations refer to my blog on Chablis. Chablis is crisp, chalky and tart with notes of green apple. Yes, Chablis is a Chardonnay, except it is typically unoaked and it is made in a specific region of France. The majority of oaked Chardonnay comes from California and Australia, although you’ll find Chardonnay produced all over the world. Here the buttery, vanilla, caramel and nutty flavours will be in balance with the fruit flavours. With my blog pairings, I’m looking at Chardonnay that falls somewhere in the middle as it is the most popular style of Chardonnay that you’ll see on shelves. With Chardonnay, the level of oak and butteriness can range from zero to intolerable and fake. Meanwhile, Chardonnay has plenty of refreshing flavours of apple, lemon, peach, and pineapple that add a little zest to the meal. The vanilla and toast notes complement anything grilled, while the buttery flavours are perfect with dishes containing butter, such as Popcorn, Egg Dishes, Escargot, Lobster, and anything in a Cream sauce. Oaked Chardonnay pairs best with lighter meats and buttery dishes such as Crab Legs, Corn on the Cob, Chicken Alfredo, Grilled Shrimp, Seafood, Fish and Pork Tenderloin.Īn oaked Chardonnay is a full-bodied white wine with lots of delicious flavours of butter, coconut, vanilla, and toast.
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