Chardonnay is one of those anomalous things. You love it or you hate it. The funny thing is that is it is the most malleable grape you will find. Winemakers love that it can be dressed up any way you please. It can be crisp and refreshing and un-oaked in the style of a Chablis or malolactic fermented and oaked in the style of a Montrachet…or anything in between. It just sits on the palate and the winemaker controls the paintbrush.
In terms of food pairings it goes very well with light meats like chicken or shellfish. My two favourite pairings to date have been with a creamy seafood chowder and also with Chicken Kiev.