EAST SETAUKET, N.Y. - TelAve -- Why Chardonnay and Fall Fare Belong Together

Mora's Fine Wine & Spirits thinks of fall as Chardonnay season. Yes, the grape is versatile enough to sip year-round, but there's something about autumn's golden light, cozy dinners, and richly flavored produce that seems tailor-made for Chardonnay's range. Whether lean and mineral-driven from the Old World, or plush and fruit-forward from the New, Chardonnay carries the adaptability and texture that fall's bounty demands.

From roast chicken and squash soup to buttery seafood and hearty root vegetables, fall food is as layered as the turning leaves — and Chardonnay, in all its guises, meets those layers head-on. Let's explore why Chardonnay sings with autumn fare, break down Old World versus New World styles, and take a closer look at five bottles on our shelves right now that make pairing with fall menus as fun as it is delicious.

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Chardonnay's chameleon-like charm

One of the reasons Chardonnay is the world's most widely planted white grape is its ability to adapt to terroir and winemaking style. At its core, Chardonnay has a relatively neutral grape profile. It doesn't shout like Sauvignon Blanc, or smolder like Viognier. Instead, it's a canvas on which terroir and cellar choices leave their brushstrokes:

- Cool climates (like Burgundy's Chablis, coastal Oregon, or Long Island) yield wines with high acidity, citrus and green-apple notes, and often a flinty minerality.

- Warmer climates (like Napa or Carneros in California) bring riper fruit tones — think peach, pineapple, baked apple — often layered with creaminess from malolactic fermentation and richness from oak.

This spectrum means Chardonnay can be everything from razor-sharp to luxuriously round — and fall cuisine embraces that range …

https://www.moraswines.com/why-we-love-chardonnay-and-autumnal-fare/