Chardonnay may seem like the uninspired choice for people who don’t know any better, but did you know some of the best wines in the world are made from Chardonnay grapes?

Have you ever said these words?

“I like white wine… BUT NOT CHARDONNAY.”

I hear this all the time, from people who enjoy drinking wine and who are willing to try almost anything hubby and I recommend. Unless it’s Chardonnay. Otherwise open-minded and thoughtful wine drinkers, these folks are quick to say no to Chard, and they do so forcefully and with something akin to pride.

As if not liking Chardonnay is a sign of a “real” wine lover.

If you’re someone who (thinks she) hates Chardonnay, I’m going to go out on a limb here and make some assumptions about you. And then I’m going to tell you why your experience with Chardonnay may have lead you down a sad, limited white wine path.

If you’re someone who (thinks she) hates Chardonnay, I bet…

… you buy most of your wine from the grocery store, and the selection can overwhelm you, because you really don’t know what to get. So once you’ve found something you like, you buy it again and again.

… the Chardonnay you’ve tried was Barefoot, maybe Meiomi. It was either too floral and flat, or too buttery and vanilla-y. It was completely uninspiring, or it coated your tongue with some weird, thick richness.

… if given a selection, you’ll choose Sauvignon Blanc. You like that it’s crisp, refreshing and citrusy. Second choice is anything bubbly.

… you see bottles labeled “Chardonnay” everywhere, and it often appears to be the least interesting/sophisticated choice. Anybody can select Chardonnay. Some people can’t even pronounce “Sauvignon Blanc.”

Sound like you? How did I know? I’ll be honest, this was basically my experience up until the point I met Charlie a few years ago (if you’re new here, Charlie is my restaurateur husband who is a certified sommelier and wine expert.) His vast experience with wines from all over the world, coupled with his high standards and specific requirements for what gets sold in his restaurants, helped me become more familiar with Chardonnays that deserve a place on any table.

If you don’t have a sommelier spouse, though, what do you do? You read my blog, of course!  Resolve to give Chardonnay another chance, and employ these suggestions when you do:

Forget what you think you know.

Chardonnay is one of the most popular wine grapes grown in the world, and it didn’t get that way solely from dousing predictable ladies-who-lunch or noncommittal businessmen. In fact, Chardonnay is behind some of the most well-respected wines in the world. That Dom Perignon? At least 40% Chardonnay, and other Champagnes may be as much as 100%. And white Burgundy, a highly regarded and frequently pricey treat? Chardonnay. French Chablis is also Chard, and nothing could be further from the butter bombs that California became known for. Chardonnay has earned a place in the wine world because it can be — and frequently is — so delicious.

Don’t buy the bulk produced, budget friendly stuff.

I’m talking about the Barefoots and “Three Buck Chucks” of the world. Why? Because Chardonnay grapes absolutely depend on a quality producer to turn them into something great. Those big bulk producers aren’t going to do it — in fact, they will add other stuff to try to improve their crappy Chardonnay and trick you into liking it — but judging all Chard by what they turn out is not only misleading but terribly unfair. Instead, seek out smaller wineries in the states; look for European producers with a heritage of beautiful wines; don’t buy Yellowtail for goodness sake but do try Australia, and even South America.

Occasionally leave your shopping comfort zone. 

Sure it’s easiest to pick up wine at the grocery alongside your rotisserie chicken and Cheerios, and it is possible to find worthwhile Chardonnays tucked amongst the Barefoot and Gallo. You’re much more likely to stumble onto something delightful, though, if you visit a local wine store, where you can speak with a salesperson who is familiar with producers you may have never seen before.

Try new things, and make notes. 

What did you like about that one? Describe it — was it buttery? Rich? Crisp? Citrusy? These descriptors tell you a lot about how the wine was made so you can seek out that type of Chardonnay again.

For example, if the wine was buttery and rich, it was likely aged heavily in new oak barrels, known for imparting vanilla, cream and spice. A little can be quite nice, and the better wineries know when to pull the wine out of the barrel to preserve the balance of richness and acidity. (Less prestigious producers let it sit until it tastes like licking a stick of margarine. Their lack of character contributed to Chardonnay’s bad name.) If the wine was crisp with minerality, it may have been only fermented in stainless steel tanks, and saw no oak at all. Either way, by noting the qualities you prefer, you can better find other producers making wine in that fashion (especially if you stick with tip #3 and ask the wine shop for recommendations).

So, there you have it — four tips for giving Chardonnay another chance. Don’t let long-held misconceptions scare you away from one of the rightfully popular wines in the world.