Red or white

Why Red?
Why White?
When should I drink a white wine?

It's important to appreciate wine at the right time of the day and especially with the right food. Last week we talked about pinot noir and cab merlot and great foods that go with them. This week I'd like to talk about New Zealand's greatest wine-planted varietals: Chardonnay.
History Chardonnay comes from the burgundy variety in France. But we know it was drunk thousands of years ago by the Romans, who discovered the grape in Croatia and then brought it to France.
Chardonnay is the second most-planted grape varietals in the world. The reason for this is that it goes so well with food.
Chardonnay has been traditionally always been aged in oak, which gives it a very distinctive flavour of wood, toast and vanilla.
New Zealand have actually taken chardonnay a step forward and adapted different areas of New Zealand and the result being a huge, different variety of chardonnays and the New Zealand palate has become a lot more sophisticated.
Great thing about New Zealand chardonnay is that it is price accessible for everyone. You can buy a bottle for $9 or $90 and it is still and they are equally as good depending on your palate, which is what makes chardonnay a good choice.
What you should also know is that chardonnay should not be served ice cold but frosty to the touch so you can taste a little more of the flavours that you're meant to.
What to choose New Zealand is famous for making chardonnays in Hawke's Bay, Gisborne, Marlborough and boutique-wise in Martinborough, Otago, and Kumeu.
Food and wine matching
Great thing about chardonnay - it goes with everything. But what is important to note is that a young chardonnay's texture will match a lighter dish such as lightly pan-fried fish or seasoned shellfish.
A creamier oakier chardonnay will cut through a heavier, more full-on sauce.