CHARDONNAY (MEDIUM- TO FULL-BODIED, RICH, COMPLEX WHITE WINE PRODUCED IN MANY PARTS OF THE WORLD)

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• CHICKEN, ESP. BAKED, FRIED, GRILLED, ROASTED, OR IN CREAM SAUCE
• BUTTER AND BUTTER SAUCE (including brown butter sauce)
• CRAB, INCLUDING DUNGENESS AND SOFT-SHELL, AND CRAB CAKES
• CREAM AND CREAM SAUCE
• FISH, WHITE, ESP. GRILLED, SAUTEED, IN CREAM SAUCE, OR COOKED IN A SALT CRUST
• LOBSTER, ESP. GRILLED, AND ESP. WITH A CALIFORNIA AND/OR FULL-BODIED BUTTERY CHARDONNAY
• SALMON, ESP. GRILLED, ROASTED, AND/OR WITH LEMON SAUCE, AND ESP. WITH A FULL-BODIED, UNOAKED CHARDONNAY
• SCALLOPS, ESP. SAUTEED
• SEAFOOD, ESP. GRILLED, SAUTEED, AND/OR WITH RICH (e.g., butter or cream) SAUCE
• VEAL, ESP. GRILLED OR ROASTED, AND ESP. WITH A FULL-BODIED CHARDONNAY
• avocado
• cheese, esp. creamy, goat, and/or sheep's milk (e.g., Brie, Camembert, Gouda, Jack, Parmesan)
• clams, esp. baked or fried
• corn
• curries, with unoaked Chardonnay
• game hens
• garlic, esp. roasted, and esp. with unoaked Chardonnay
• ginger
• goose
• grilled dishes
• halibut, esp. grilled and/or with lighter-bodied Chardonnay
• ham
• mango and other tropical fruits
• monkfish, esp. baked, broiled, or sauteed
• mushrooms and wild mushrooms
• mustard, esp. Dijon
• nutmeg
• oysters, esp. cooked (e.g., fried or sauteed)
• pasta and pasta salad, esp. with creamy sauce
• pheasant
• polenta
• pork, esp. grilled, roasted, and/or with a full-bodied, unoaked Chardonnay
• risotto
• saffron
• sage, fresh
• salad, Caesar
• sauteed dishes
• sea bass, esp. roasted or sauteed
• shellfish, with unoaked Chardonnay
• shrimp and prawns, esp. boiled or grilled with an unoaked Chardonnay
• squash
• swordfish, esp. baked, broiled, grilled, or roasted
• tarragon
• thyme
• trout, esp. with an unoaked Chardonnay
• turkey, esp. roasted and/or served cold
• vegetables and vegetable dishes
• almonds
• bacon
• basil
• bluefish, esp. with a full-bodied, buttery Chardonnay
• braised dishes, esp. made with white Chardonnay
• catfish, esp. fried or sauteed
• coconut
• cod, esp. baked
• crayfish
• eggs and egg dishes (e.g., omelet, quiche)
• flounder
• fritto misto (fried vegetables and fish)
• fruit- and tropical fruitñbased chutneys, salsa, and sauce
• guacamole, with unoaked Chardonnay
• lemon and lemon-based sauce
• mayonnaise
• meat, esp. lighter meat, and esp. grilled or smoked
• orange
• peanuts
• pears
• peppers, bell
• pesto
• poultry
• rabbit
• roasted dishes
• salad, with unoaked Chardonnay
• sandwiches, esp. chicken or turkey
• scrod, esp. sauteed
• seafood salad
• smoked fish (e.g., salmon)
• snapper, esp. grilled and/or with a light-bodied Chardonnay
• sole, esp. fried or sauteed with an unoaked Chardonnay
• soup, esp. creamy
• sour cream
• tuna, esp. grilled
• turbot, esp. sauteed