Editing Chardonnay (section)

==With food==
{{See also|Wine and food matching}}
[[File:Champagne color-corrected.jpg|right|thumb|Chardonnay based Champagnes, such as ''blanc de blancs'', can be very versatile in food pairings.]]
Due to the wide range of styles, Chardonnay has the potential to be paired with a diverse spectrum of food types. It is most commonly paired with roast [[chicken (food)|chicken]] and other [[white meat]]s such as [[Domesticated turkey#Turkeys as food|turkey]]. Heavily-oak-influenced Chardonnays do not pair well with more delicate [[fish (food)|fish]] and [[seafood]] dishes. Instead, those wines tend to go better with [[smoked fish]], spicy southeast [[Asian cuisine]], [[garlic]] and [[guacamole]] dips.<ref name="Clarke pg 63-73"/> The regional influences of Chardonnay can help it pair with different food styles. Chardonnays from Washington, which is characterized by maintaining more acidity, tend to pair well with [[Tomato sauce|tomato-based]] dishes and items featuring [[sweet onion]]s. Older, more mellow Chardonnays are often paired with more "earthy" dishes like [[Edible mushroom|mushroom]] soup and aged [[cheese]].<ref name="Peterson"/>