Chardonnay: it’s the wine world’s shapeshifter. Rich and buttery or crisp and steely, oaked or unoaked, grown from Chablis to Sonoma, it’s a grape that adapts and excels nearly anywhere it’s planted. Loved by some, loathed by others (remember the ABC crowd: Anything But Chardonnay?), this versatile white has remained one of the most popular wines globally. But what makes it so enduring? And if you’re ready for something new, what should you reach for instead?

Why Chardonnay is So Popular

Part of Chardonnay’s appeal lies in its flexibility. It’s a winemaker’s grape—relatively neutral on its own, but a blank canvas for technique and terroir. In cooler climates, like Chablis or the Sonoma Coast, it takes on lean, mineral-driven notes with high acidity and citrus brightness. In warmer regions, such as Napa Valley or parts of Australia, it can be lush, tropical, and full-bodied.

Then there’s the oak. Chardonnay is famously transformed by barrel aging, which adds texture, weight, and flavors like vanilla, spice, and butter. The iconic creamy, buttery style of oaked Chardonnay (think California classics from the ’90s) helped define the grape for an entire generation of wine drinkers.

But even unoaked Chardonnay can be a joy—fresh, vibrant, and pure. It’s a go-to for pairing with everything from seafood to roast chicken, and its wide stylistic range means there’s a Chardonnay for almost every palate.

The Oaked Style: Buttery, Bold, and Full-Bodied

Oaked Chardonnay is rich and luxurious. Aging in oak barrels, often with malolactic fermentation (a process that converts sharp malic acid into soft, creamy lactic acid), gives the wine notes of buttered toast, brioche, and baked apple. It’s textured, sometimes slightly smoky, and ideal for those who enjoy full-bodied whites.

Pair it with:

  • Roast chicken or turkey
  • Lobster with drawn butter
  • Creamy pastas or risotto

If you love this style, here are some alternatives to explore:

Viognier – Floral, oily-textured, and often peachy, Viognier from California or the Northern Rhône (like Condrieu) brings body and perfume.

White Rioja (Viura) – Especially those aged in oak, which develop nutty, oxidative notes along with creamy texture and good acidity.

Aged Chenin Blanc – Particularly from South Africa or the Loire Valley, where oak aging adds honeyed depth and spice.

Marsanne/Roussanne Blends – From the Rhône or Paso Robles, these blends are full, soft, and savory with notes of almond, baked pear, and lanolin.

The Unoaked Style: Crisp, Clean, and Elegant

Unoaked Chardonnay is all about purity. It allows the grape’s natural character and the influence of the soil (terroir) to shine through. These wines tend to be higher in acidity, with flavors of green apple, lemon, and sometimes a flinty minerality. Chablis in France is the gold standard here—unoaked, lean, and laser-focused.

Pair it with:

  • Oysters or shellfish
  • Goat cheese
  • Salads or grilled vegetables

If you’re a fan of unoaked Chardonnay, consider these alternatives:

Albariño – From Spain’s Rías Baixas, it offers saline minerality, citrus zest, and a slightly floral aroma.

Sauvignon Blanc – Especially from the Loire (like Sancerre) or Marlborough, with bright acidity and grassy, citrus-driven notes.

Pinot Grigio (Italian style) – Light-bodied and zippy, ideal for those who prefer clean lines and freshness.

Assyrtiko – Greece’s flagship white grape from Santorini, with searing acidity, stony minerality, and serious aging potential.

So… Should You Move On from Chardonnay?

Not necessarily. But broadening your horizons is always a good thing. If you’ve been loyal to your favorite buttery Napa Chardonnay for years, trying a White Rioja or a lush Viognier could open up new favorites. On the flip side, if you’re a fan of crisp Chablis, you might find a new crush in a bottle of Assyrtiko or Albariño.

There’s also merit in revisiting Chardonnay through different lenses. Have you tried a cool-climate example from Oregon? An unoaked version from Australia? A Jura Chardonnay with a touch of oxidative funk? The grape’s global reach means there’s always a new interpretation waiting to surprise you.

Chardonnay isn’t going anywhere—and that’s a good thing. Its chameleon-like nature is what keeps it interesting. But whether you’re loyal to the grape or just Chardonnay-curious, exploring alternatives can refresh your palate and deepen your appreciation. Sometimes, the best way to fall in love with a classic all over again is to see what else is out there.