Fresh, cool wine with a light greenish hue, with the aroma of ripe apple and a hint of mineral.
Chardonnay wine, well balanced, juicy, slightly bitter, must be served very cold with fish or poultry dishes.
With so many flavors and varieties, it's hard to understand which food could best be associated with Chardonnay wine, without always opening a wine guide. The trick is to always associate Chardonnay with seafood or fish. A richer Chardonnay will go very well with more meaty fish, such as salmon, or even lobster.