Originally Posted by
cordelli
But I will agree a "cheap" (for lack of a better word, I don't believe price and taste go hand in hand all the time) chardonnay is best served iced cold, or boiling hot, as in reduced to a sauce for seafood or something..
The temperature, in this case, masks the alcohol (which can be overpowering on subpar chardonnays). This is a testament to the quality of the fruit being used. Quality fruit can stand up to high alcohol levels (Carinval of Love is a good example of that), subpar fruit unfortunately falls short in many cases.