Why do some Chardonnays taste buttery?
Malolactic fermentation turns sharp malic acid into softer lactic acid, and can make diacetyl, the butter note. Barrel time adds vanilla. Winemakers who want a crisper wine can skip either.
What food goes with Chardonnay?
Match the weight. Unoaked suits shellfish or smoked salmon, with a squeeze of lemon. Barrel-fermented bottles stand up to roast chicken or a cream sauce. Sparkling versions cut through anything fried.
How much does a good bottle of Chardonnay cost?
Around $20 gets you an unoaked bottle. Most oaked ones land between $25 and $40. Past $60 you are into single-vineyard, library, magnum, icewine, pack and long-aged sparkling territory. Each winery ships its own parcel, so two wineries means two deliveries.
