Chardonnay is one of the most versatile of wines. It pairs well with a variety of foods and can also be wonderful as an aperitif before dinner. But chardonnay is not always predictable. Depending upon where the grapes were grown and what techniques the winemaker used, a particular bottle might be filled with tropical flavors and aromas or dominated by buttery, creamy tastes, or, in some cases, both. I recently got together with some friends to try several current releases of chardonnay from various regions around the world. They all had a few things in common:
