Your favourite white wine shall be celebrated soon around the globe. Are you in favour of oaky, or unoaked? Buttery or more on crisp side? From what region? B.C., California or France? Chardonnay, your way—right here. —Catherine Dunwoody
Louis Latour Bourgogne Chardonnay has a slightly honeysuckle floral that swirls around playfully with the minerality found in French white burgundies. Since it is officially lobster season, you know what I’ll suggest you pair it with.
Tom Gore Chardonnay has intense notes of pear and apple with toasted oak resulting in a full finish. A popular California white that is nice with stuffed pastas tossed in browned butter.
Garnet Valley Ranch Chardonnay is a beauty aged in both concrete and stainless steel with notes of B.C. stone fruits, delicate acid and the perfect roast chicken partner.
Rodney Strong Sonoma Chardonnay has a custardy, creamy oak mouthfeel with the surprise of some citrusy lemon kick. Lovely paired with soft cheeses.
Blasted Church Swear to God Chardonnay website says: We do solemnly swear this wine will turn you into a believer. With citrus notes, this lively fresh white is gorgeous with halibut.
Mission Hill Reserve Chardonnay has notes of ripe B.C. stone fruit, a silk finish and subtle oakiness. Pair it with poached salmon and asparagus for the perfect spring meal.
Cedar Creek Platinum Jagged Rock Chardonnay is a class act. Silky, smooth and a great dinner party guest. Pairs beautifully with seafood, creamy pastas and a cheese platter.
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