Exploring the Delightful Harmony of Chardonnay: A Perfect Pairing Guide

Chardonnay pairs well with lighter dishes such as corn on the cob, creamy chicken pastas, grilled prawns, seafood, fish, and pork.

An oaked Chardonnay is a full-bodied white wine with lots of delicious flavours of butter, coconut, vanilla, and toast. 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 or cheese sauce, like mac and cheese. In addition, Chardonnay has plenty of refreshing flavours of apple, lemon, peach, and pineapple that add a little zest to the meal.

With Chardonnay, the level of oak and butteriness can range from zero to intolerable. Luckily, the Cavalli Chardonnay 2023 falls right in the middle. A luscious mouthfeel with a fresh, bright acidity that keeps your taste buds dancing. Notes of lime, orange, and nectarine intertwine with tropical hints of pineapple and mango, creating a truly unique flavour profile.

The oak integration is seamless, revealing itself as a delicate spice and vanilla on the palate, and let’s not forget the subtle touch of buttery brioche that adds body and depth.

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“Mielie” and Chardonnay Pairing

A holy grail of wine parings! The buttery flavours of an oaked Chardonnay are spectacular with corn on the cob. The buttery notes of the wine complement any butter on the corn, while the wine’s tropical and apple flavours offer refreshment against the fat, salt and starchy corn flavours. Both the wine and the corn on the cob bring out the best in each other as the wine highlights the corn’s sweeter flavour while the salt on the corn on the cob makes the chardonnay taste more vibrant.

If you grill your corn on the cob after boiling it, the oaky, smoky and vanilla flavours of Chardonnay will complement your meal even further as they’ll saddle up beside the charred marks effortlessly.

Chardonnay and Roasted Chicken

Chardonnay is an easy-drinking white wine that provides just the right level of juiciness to contrast the neutral flavours of your roasted chicken. As chicken can often end up being dry, Chardonnay’s lemon, pear, mango, pineapple and apple flavours serve up a refreshing balance. Chardonnay’s vanilla and buttery flavours are exceptional with the crispy chicken skin. Meanwhile, you’ll find a touch of smokiness in Chardonnay that complements the roasted flavours of roasted chicken.

In fact, you’ll find that Chardonnay is exceptional with a wide variety of chicken dishes. For example, Chardonnay is the best wine with butter chicken, chicken salad, lemon chicken, chicken Kiev and tandoori chicken. Chardonnay is also an exceptional wine pairing with chicken pie as it complements the buttery and flakey crust.

Chardonnay & Alfredo Pasta Pairing

An oaked Chardonnay is the best wine pairing with alfredo sauce as the creamy texture and buttery flavours of the wine complement the richness of the alfredo sauce. Meanwhile, Chardonnay’s crisp apple, pear and lemon flavours will cut through the sauce and highlight the nutty pasta flavours. Chardonnay also features nutty flavours that complement the nuttiness found in fresh pasta and parmesan cheese.

Seafood Bisque & Chardonnay Pairing

The rich and creamy flavours of an oaked Chardonnay complement and enhance the decadence of the seafood bisque, leaving your mouth in heaven! Furthermore, the tropical fruit, pear and apple notes rush in and deliver a refreshing hit of brightness with every sip. The rich, salty, and bold flavour of seafood bisque can sap your taste buds after a couple of spoonful’s. Fortunately, the Cavalli Chardonnay’s medium-acidity is ample enough to cut through the bisque’s richness and reset your taste-receptors.

Finally, an oaked Chardonnay is also excellent with other soups that contain heavy amounts of cream and butter such as potato leek soup or butternut soup. The rich and toasty body of the wine complements the creamy and silky texture of the soup. Meanwhile the ying and yang of the butter, nut, smoke of chardonnay contrasted by the apple, peach and citrus flavours complements and contrasts each spoonful of soup adding a lot of intrigue and excitement to the pairing.

Chardonnay is excellent with all manner of seafood you’d add butter to, including fish cakes, sole, mussels, and scallops. This classic combination is sure to tantalise your taste buds and leave you wanting more!