Most people just grab a bottle and throw it in the fridge. Big mistake. Huge. You don’t serve Chardonnay ice-cold—that’s for cheap white zinfandel or water.
For a buttery, oaky Chardonnay (think Napa Valley or California), take it out of the fridge about 15 to 20 minutes before pouring. You want it cool, but not frigid—like a brisk autumn morning, not a polar vortex.
For a crisp, unoaked Chardonnay (like a Chablis), you can chill it a bit more. But even then, don’t let it get so cold that you can’t taste the apple or pear notes. Your tongue will thank you.
