I consider chardonnay to be the chicken breast among white wines, so I rarely order it at restaurants. Yet I found myself doing just that recently at Harry Caray’s restaurant in Chicago’s Midway airport, passing time while I awaited my flight. The wine selection was limited, so I opted for America’s No. 1-selling chardonnay, Kendall-Jackson Vintner’s Reserve Chardonnay, and paired it with an order of toasted ravioli. The cheese filling balanced the buttery wine, while the T-rav’s toasty, crispy outside perfectly matched this $12 chardonnay’s lightly oaky flavor.
This article appears in Readers’ Choice 2015.
