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It also makes the best white wines in California; they are fruity and sometimes syrupy, high in alcohol, and often frames on oak. Chardonnay can even accommodate a dose of noble rot and yield a gloriously rich and sweet dessert wine. Finally, Chardonnay blends well with other grapes, especially with Semillon, as commonly blended in Australia. What makes Chardonnay so versatile? Perhaps Chardonnay has little indigenous character of its own and instead displays the best characteristics of the soil and climate in which it is grown. However, in all of its incarnations, Chardonnay does display a propensity for both glycerin and acid, whose interplay results in the most velvety, sensually delightful texture of all white wines. So, under all its trappings, Chardonnay is mostly about texture. That is what one looks for in even simple Chardonnays. Unlike the red wine kingpin Cabernet Sauvignon, Chardonnays can be of high quality in the $8-$10 price range.

So what does Chardonnay taste like? It depends on whom you ask. It is difficult to define a standard of varietal correctness in a grape variety with so many personalities. However, some generalizations about Chardonnay can be made. The astringent flavor imparted by oak barrels marries well with Chardonnay in different regions. So well, in fact, that it can be difficult to separate in one’s mind the flavor of the grape and the flavor of the oak.

The Burgundy sub region of France tend to produce beautifully structured Chardonnays that are brilliant and clean, with acidity, mouth-filling body, and aromas of toast, nuts, butter and a variety of subtle fruits.

The grape-growing climate in Australia is unique to wine producing countries. The Hunter Valley in Southeastern Australia experiences intense sunshine. This would normally over ripen wine grapes, but the ripening effect of the sun in this region is greatly tempered by cool breezes. This combination of plentiful sunlight and refreshing air brings grapes to a full ripeness slowly, so as to develop the most intense flavors imaginable in Chardonnay.

Chardonnay has such a range of styles that one needs to consider the type of Chardonnay when trying to find the right wine for a particular meal. Chablis is the driest, most acidic interpretation, and belongs with seafood. The rounder white Burgundies are also seafood wines but can accompany meats such as chicken and veal. Seafood does not match so well with fruitier Chardonnays such as those from California and Australia.

If you insist on a fruity Chardonnay with your fish, California cuisine comes into play. The flavorful ingredients used in California cuisine – generous additions of fresh herbs and various chili peppers, and wood grilling – can transform a delicate piece of fish into a jam session of loud flavors. A big wine is called for; California Chardonnay is ideal. In fact, big Chardonnays like these can stand up to many dishes not normally paired with white wine – even grilled meats! Finally, if you want to drink Chardonnay without food, the Australian versions, with their generous fruit and mild acidity, are an excellent choice.