Despite origins seemingly unknown, “National Chardonnay Day,” which falls on May 21st, is recognized by wine industry professionals throughout the United States as a day to celebrate one of the most popular wines in the world. With this day upon us, a look at some oaked and unoaked chardonnays from the US and elsewhere, along with some suggested food pairings, will help to properly ring in National Chardonnay Day.

Donati 2013 Sisters Forever Unoaked Chardonnay

Unoaked Chardonnay, California Wine, White Wine

 

This bright, clean, citrusy chardonnay from Donati Family Vineyard is a great choice if you are looking for a wine that will refresh your palate. Tantalizing flavors of lemon and tropical fruit blend with a slightly creamy mouthfeel to make a perfect pairing for baked clams or battered cod; think of it as the lemon to squeeze over your seafood.

Rombauer 2013 Chardonnay

2013 Chardonnay, Rombauer, California, White Wine

 

A wonderful blend of acidity and oak character, Rombauer Chardonnay is a beautiful flavor bomb of pears, spice, and baked apples, along with a bit of citrus to round it out. Pair this one with lasagna or chicken curry (light on the heat, please); the buttery undertones of the wine will work wonders with the lasagna, and the spice flavor will link right up with that of the chicken curry.

Kim Crawford 2013 Unoaked Chardonnay

New Zealand Wine, White Wine, New Zealand Chardonnay, Unoaked Chardonnay

 

Here is an unoaked chardonnay from New Zealand that displays flavors of stonefruit and citrus, with a touch of butterscotch to counter the acidity just a bit. Being that it remains acid-balanced, suggested pairings include a chicken bake, preferably with a fattier cut, such as thighs, to contrast the wine’s acidity. If you mix in a veggie sauté, zucchini, squash, and other savory veggies will pair well with this wine.

Etienne Sauzet 2008 Puligny Montrachet

Oaked Chardonnay, French Chardonnay, Burgundy Wine, French White Wine

 

This Chardonnay from the region that started it all, Burgundy, is big in oak character, and is redolent of honey and cinnamon, with a nutty, lingering finish. Scallops and bacon for an appetizer, eggs benedict for brunch, and for an entree, lobster with a butter sauce.

With so many possibilities, you certainly have your work cut out for you, but with variety comes choice, and choice is a beautiful thing. Now you have a guide, so go and choose. Happy Chardonnay Day!