In the summer heat, we often say ixnay to the chardonnay, preferring lighter, more acidic white wines. But we shouldn't reject chardonnay altogether. This week and next, in my Washington Post wine columns, I recommend some terrific chardonnays for summer dining. The key? They are unoaked, with great acidity and moderate alcohol levels.
Click here for my column this week on the value-driven chardonnays of Macon, in the southern end of Burgundy. Next week - Chablis in the north.