The mind boggles at the number of food pairings with Chardonnay wine
Chardonnay is one of the most food-friendly of all wines. It appears in almost all our wine and food tables, with the notable exception of beef and game. One of the decisions you'll have to make before selecting a Chardonnay is whether you prefer it oaked or unoaked. Classic oak Chardonnays come from California, Australia and many other lands. The classic unoaked Chardonnay is the steely Chablis coming from the Burgundy region of France.
Chardonnay comes in just about every price range. We are unable to recommend any Chardonnay jug wine.
Pricewise you'll probably do better by avoiding the prestige areas such as Napa Valley, California and Burgundy, France. One area to consider is the Languedoc region of southwestern France, especially for unoaked Chardonnay, the kind I prefer. For starters go with the Chardonnay Antoine Bonet vin de pays d'oc at about $10. In the mid-twenties try the Château De Meursault Clos Du Château Burgogne Chardonnay, a spicy, peachy Chardonnay from Burgundy, France. If you are looking for a Chablis producer consider Michel Laroche whose family has been in the wine business for more than 150 years. He has expanded into Languedoc, Chile, and South Africa under the Domaine Laroche lablel. For a real treat try the Réserve de l'Obédiance Chablis grand cru at around $140 a bottle. Let me know how it works out.