Dry, low oak style such as Chablis, White Burgundy, or dry Blanc de Blanc sparkling
Pair with light and delicate food such as raw or lightly cooked shellfish like crab and prawns and steamed or grilled fish or chicken. smoked trout
Apricot Bacon and Banana Bites
Blue cheese-stuffed olives
Broiled garlic clams, mussels or shellfish
Celery and Carrot Sticks with a Lemon Chive Dipping Sauce
Crabcakes (homemade or frozen) with a white wine butter sauce
Fresh Goat Cheese made into a dip with Piccata Sauce blended in
Gougères (French Cheese Puffs)
Lemony Smoked Trout or Salmon Dip and Crackers (can use smoked, canned trout, oysters, or salmon)
Oaked/and/or Buttery Style such as Napa Chardonnay
Richer, oaked Chardonnays pair nicely with cooked or roasted appetizers. Don’t pair with bitter greens and vegetables, or capsaicin seasoned food such as many Indian, Chinese and Southeast Asian fares.
Popcorn with Butter or Parmesan cheese
Cheese Puffs or Cheetos
Peanuts, toasted almonds, roasted pistachios, and toasted sunflower seeds
Pumpkin, Ricotta and Arugula Bruschetta
Grilled (or fried) Apple and Brie Flatbread
Sliced apples or pears with almond or cashew butter
Cream Cheese Topped with Fig Jam to spread on regular Ritz or sesame seed crackers
Fresh or artificial steamed lobster with a soy dipping sauce (use toasted sesame oil and no red pepper)
Sliced avocados with a tuna mixture on top (canned tuna, mayo, red bell pepper, green onions and seasoning)
Creamy Avocado Dip with Onions
Add a recipe you like with these wines