- Worcestershire sauce introduced (1937)
5 Best Food Pairings for Chardonnay
Recipe of the day
I’ve been letting people know about my recent rediscovery of chardonnay. While so many bottles get drained as a cocktail wine, the most successful of those will probably not appeal to me. The reason? They are made to be fruity and rich, so they’re generally a bit soft.
My new found flirtatious relationship with chardonnay revolves around our dining together, and for that you need a partner with some sass. Bright with juicy acids, that’s what I’m looking for in my chardonnay. When I find the right one, I’ll sit her down and share her over some gorgeous meals.
Check out these fabulous recipes and the wines they love!
— Gregory Dal Piaz, Snooth
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