The Elegant Return of Australian Chardonnay
It’s official: Australian Chardonnay is having its moment in the sun once again. Gone are the days of heavy, buttery bottles—today’s stars from cool-climate regions like Yarra Valley and Margaret River are all about elegance, texture, and a vibrant sense of place. Winemakers are crafting Chardonnays with bright acidity, subtle oak, and a beautiful balance of citrus and stone fruit, letting the terroir truly sing.
I absolutely adore this new wave of Australian Chardonnay. There’s a sophistication in every glass—think purity, freshness, and a complexity that unfolds sip by sip. These wines are versatile companions for life’s best moments, whether you’re sharing a sunset picnic or a long lunch with friends.
Food Pairings for Australian Chardonnay
Pair your favourite glass (or bottle) with roast chicken, creamy butter chicken curry, or even a simple gnocchi with sage butter for a match made in heaven. For lighter fare, try sashimi, grilled salmon, or smashed avocado with haloumi—each dish highlights the wine’s bright acidity and subtle fruit notes.
TML Tip: Seek out Margaret River or Yarra Valley labels for that perfect balance of freshness, minerality, and restrained oak. Your palate—and your guests—will thank you
Try this Roast Chicken Recipe and our suggested Chardonnay pairings for an unforgettable meal:
Simple Roast Chicken with Rustic Vegetables
Ingredients
- 1 whole chicken (about 1.5 kg)
- 2 large carrots, sliced into thick rounds
- 2 red onions, peeled and cut into wedges
- 5–6 small potatoes, quartered
- 2 teaspoons olive oil (plus extra for drizzling)
- 1 teaspoon sea salt
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme or mixed herbs
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, halved
- 3 garlic cloves, smashed (optional)
- 250 ml (1 cup) water or chicken stock
Method
- Prep the Oven & Pan:
Heat your oven to 200°C (180°C fan-forced). Arrange the carrots, onions, and potatoes in a large roasting tray. - Season the Chicken:
Pat the chicken dry with paper towel. Rub it all over with olive oil, then sprinkle generously with salt, paprika, thyme, and pepper. Squeeze one half of the lemon over the chicken, and place both lemon halves (and garlic, if using) inside the cavity. - Assemble:
Nestle the chicken on top of the vegetables in the roasting tray. Drizzle a little extra olive oil over the vegetables and toss them gently to coat. - Roast:
Place the tray in the oven and roast for 45 minutes. - Add Liquid & Finish Roasting:
Carefully pour the water or stock into the tray (avoiding the chicken skin so it stays crisp). Give the vegetables a gentle stir. Roast for another 40–50 minutes, or until the chicken juices run clear when the thigh is pierced and the vegetables are golden and tender. - Rest & Serve:
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. Serve the chicken with the roasted vegetables and spoon over some of the pan juices.
TML Tips for Success
- For extra flavour, add a few sprigs of fresh rosemary or parsley to the pan.
- If you like your vegetables extra crispy, remove the chicken to rest and return the vegetables to the oven for another 10 minutes.
Wine Pairing
Yarra Valley:
- Giant Steps Chardonnay – Elegant, citrus-driven, subtle oak.
- Oakridge 864 Chardonnay – Complex, refined, with balanced fruit and minerality.
Margaret River:
- Leeuwin Estate Art Series Chardonnay – Iconic, full-bodied, creamy, with layered fruit and toasty oak.
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