9 Outstanding Chardonnays From Across Napa Valley to Drink Right Now

Well-made Chardonnays from Napa Valley first hit the wine world’s collective conscious in 1976 when Chateau Montelena Chardonnay won the “Judgement of Paris.” Aficionados everywhere were shocked when a California wine beat France’s time-honored Chardonnays. The varietal became immensely popular in the ‘70s, ‘80s and early ‘90s until wine drinkers began their love-hate relationship with Chardonnay and joked about the ABC movement.

We should all be grateful that California winemakers listened to their consumers, began scaling back their use of oak and instead let the beautiful flavors of Napa Valley grown grapes shine through. Today some Napa Valley winemakers still use oak to accent their wines, but we like to think the current use is more like a wood frame to highlight the beautiful characteristics of valley grown fruit rather than an oppressive one.

We are big fans of California Chardonnay and enjoy a non-oaked version as much as a well-oaked version. It all depends upon what we’re pairing it with. Non-oaked versions are great to drink on their own as an aperitif or pair with crudité platters, charcuterie and briny seafood. Well-oaked versions pair nicely with grilled fish and meat in cream sauces, vegetables with Hollandaise or Béarnaise sauces or a simple steamed lobster dipped in clarified butter.

If you’ve stayed away from Chardonnay for a while it’s time to come back home to Napa Valley. We have picked nine food friendly wines to enjoy with your family and friends; many of them are a few years old and we think that they are drinking perfectly right now. Most are made with a judicious use of oak that accents Napa Valley grapes letting the heady fruit aromas and flavors shine through rather than overpowered by oak.

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