I have never been a big fan of chardonnay. If you've read this blog for any length of time, then you know that already.

But, perhaps I shouldn't rule out all chardonnays because most of the ones I've had have been from Calfornia, and according to this article by wine expert Mark Sontz, it's got more to do with where the wine is made then the grapes:

This column is about the trend in California chardonnay and its character, or lack thereof. For the last few years the California wine industry, specifically chardonnays, have been on what, to me, is a disturbing trend. We have managed to manipulate this grape during fermentation to the point where it is barely recognizable anymore. The addition of non-native yeasts during malolactic fermentation has caused this wine to become overbearing, over-oaked and over the top. I propose that we get back to basics. Let the grape be the predominant flavor. If you want a toasty, oaky, buttery non-acidic drink, have a vanilla malt at your local dairy queen.

If you want a great chardonnay, ask your local merchant to recommend a Burgundian style.

They are being made in France, California, Australia, South Africa and Chile and are readily available. At the same time purchase a typical California chard and compare the two. I think you will be surprised.