Cheers: Gold Rush

Chardonnays get short shrift in this column, not from a lack of worthiness, but because there are so many other interesting white wines that often get overlooked. But if there ever was a month to celebrate good ol’ Chardonnay, it is November, when rich dishes fill our tables, and we let our guard down about calories. From a pairing standpoint, this varietal’s two best pals are cream and butter. Chardonnays perform well with turkeys fried, roasted or stuffed; and they’ll stand up to sturdy sides like cornbread dressing, seafood-stuffed mirliton, soufflés and casseroles. It’s hard to find inexpensive Chardonnays, but this reasonably priced trio presents good options worthy of bringing to a friend’s house or serving to guests. Moreover, the range of tastes in the threesome shows the variety you can find throughout both domestic and international Chardonnays. Click here to read more.