Take a Break from Chardonnay with These Alternatives
You can love all your wines.
by Erin Henderson
When I was in sommelier school, my teacher said chardonnay was like, "chicken in the kitchen. It will take on whatever flavours you present to it."
He wasn't wrong. Chardonnay can be steely, mineral, and crisp, like those unoaked wines from Chablis; it can also be rich, buttery, and deeply gold, like those barrel-aged versions out of California.
You may also like: A Chardonnay for Every Taste
For those who Chardonnay is a go-to, I say well done. The range of styles will keep you entertained for years. But, it's also understandable that fatigue may set in after a while. Let's face it: we don't eat the same thing everyday, we don't wear the same thing everyday, why should we drink the same wine everyday (or even weekly?)
This company hosts a wine tasting called, "If You Like This, Drink That." It's a ton of fun. We started it years ago for a group of Cabernet lovers looking to get out of a rut and we've carried on with other grapes since then.
Should you be looking to shake up your Chard habit, try these other wines on for size:
Chenin Blanc
Another grape that can range from crisp and dry through to dessert-wine sweet and even sparkling, Chenin is a very favourable bedfellow in the winery. If you seek out dry, barrel-aged examples you will find yourself in the stylistic neighbourhood of Chardonnay. Wines from South Africa are excellent and very affordably priced, and you will also find elegant examples from Loire, Chenin Blanc's birthplace, though styles can range dramatically.
Sémillon
Usually this rich, waxy wine is blended with Sauvignon Blanc as a zippy counterbalance to all the weight. This is what white Bordeaux is made of, and many examples can be found in New Zealand, as well. However, with a little searching you can find single-varietal Sémillon, which has inviting notes of beeswax, apricot, almond, and a touch of floral. Sémillon also makes terrific dessert wines.
Marsanne
The leading grape in white bledns from the Rhône, Marsanne is silky in texture and rich in flavour. Usually partnered with Rousanne, these wines have the ability to age, developing nutty flavours as it does.
Arneis
This one might be slightly unusual for wine lovers, as we don't see much of it on these shores. Arneis is a fantastic white wine out of Piedmont, Italy (the same area that produces the famed Barolo and Barbaresco wines.) Good examples are medium bodied and complex with a mix of flavours ranging from citrus to almond to pears and spice.
Gavi
Made from the Cortese grape, an ancient variety which dates back to the 1600's, Gavi hails from the region of the same name in Piedmont, Italy. It has flavours of white blossom, melon, almond and flinty minerality. It's dry and fresh, and while many compare it to the crisp styles of Chablis, there are a number of fleshier versions, as well.
Your next read: Why are Red Wines Served Warm and White Wines Served Cold?