Chardonnay is good for about 7 years unopened.
Chardonnay is a white wine therefore it is supposed to be drunk cool (not cold), with a good white wine exhibiting better taste when served at 53 to 55 degrees F
Cosmopolitans are great. If you dont drink, have some cranberry punch. Try mixing Cranberry juice and a splash of lime juice. Also just have some wine. Chardonnay would be good.
Yes! It tastes better some say when chilled. It can even be drunk hot like tea but that is probably just a waste of good wine.
Of coarse you can still drink it. In my opinion it does not taste very good but it won't poison you or anything.
The term 'smooth' is often given to a wine with good qualities. a good chardonnay will generally be smooth. Wines that go throughmolo lactic will generraly be the most 'smooth'. try a Burgundy
That is a very good question. The French will of course say the best Chardonnay wines are produced in France. Some say the best Chardonnay wines come from New Zealand. In the end it's all in the eyes, or mouth, of the drinker.
you take a glass and pour your self some. then you drink it if it tasted like crap then it is still good.
Almost certainly not. French chablis must contain chardonnay grapes from the chablis region. US chardonnay must contain 80% chardonnay grapes from anywhere. Any other civilized country's chardonnay usually does contain at least some chardonnay. Any 'chablis' from anywhere else can, and usually does, contain any kind of grape or any fruit juice from anywhere on the planet. Some winemakers now use the word 'chablis' to mean 'white wine'. Good idea => do your own homework online before spending very much money.
The wine would still be good to drink but may taste weird so you have to see if it does/does not.
In round numbers...About 1200 calories per 1.5 liter bottle of Chardonnay. There are variables, predicated on how the wine is made (IE. residual sugar content), but this is a good average calculation.
In round numbers...About 1200 calories per 1.5 liter bottle of Chardonnay. There are variables, predicated on how the wine is made (IE. residual sugar content), but this is a good average calculation.