Chardonnay is the world's most highly acclaimed white wine grape and is planted in every country where there is a commitment to producing fine wine. Astute consumers around the globe eagerly seek out Chardonnay wines for their lush flavor complexities and crisp elegance. Grape growers value this noble vine for its ability to thrive in a multitude of climates. Winemakers appreciate its ability to respond favorably to a wide range of wine-making and cellaring techniques. This aristocratic grape is native to France where it is responsible for all the great white Burgundies, Chablis, Blanc de Blancs Champagne and much of the rest of genuine Champagne. It is one of the few white wines capable of improving with aging, and much of the flavor in some Chardonnays can be attributed to oak barrel aging.

Year in and year out, Chardonnay is California's most successfully planted white grape varietal and produces America's premium dry white wine. The wines vary depending on vineyard location and cellar treatment. They can be big, rich and buttery with intense flavor complexities or more modestly austere in an elegant style - or everything in between. Grape yields are invariably small for quality Chardonnay and oak barrel aging is expensive; hence, the wines tend to be pricey.

Depending on the style, food recommendations are white-fleshed fish with light butter sauces, poultry, seafood, appetizers, veal, pork and light pasta dishes. The wines are always dry and are best served chilled, though not too cold.

Camille says... This chicken is redolent of thyme and is served with roasted radicchio. It was created for Chardonnay - a great match. Round out the meal with mustard potatoes and a sponge cake topped with fruit sorbet.

1 roasting chicken, about 4 pounds
2 lemons, quartered, divided
1 medium-small onion, peeled, quartered
2 sprigs fresh thyme
2 medium heads radicchio, halved lengthwise
2 1/2 Tbsp sweet butter, softened, divided
Salt and freshly ground pepper to taste
1/3 cup whipping cream (or half and half for lighter consistency)
2 Tbsp freshly grated Parmesan cheese
2 tsp chopped fresh thyme

Preparation

Place chicken on rack of roasting pan. Squeeze juice from 1/4 lemon; reserve. Place onion, 3 lemon quarters and thyme sprigs in the cavity. This may be done hours ahead; wrap chicken in plastic wrap and refrigerate. Meanwhile, blanch radicchio in boiling salted water for 1 minute; drain and press gently to remove excess water. Wrap in several layers of paper toweling. Melt 11/2 Tbsp of the butter over medium-low heat. Sauté radicchio about 4 minutes, turning to cook all sides. Season with salt and pepper. Arrange cut-side-down in buttered baking dish. Pour cream over evenly, sprinkle with grated cheese.

Remove chicken if refrigerated. Combine remaining softened butter with lemon juice. Rub over the skin; season with a little chopped thyme and ground pepper. Roast radicchio and the chicken in preheated 400°F oven 20 minutes. Radicchio is done when bubbling slightly; remove. Lower temperature to 375°F and continue roasting chicken another hour or slightly more. Chicken is done when instant-read meat thermometer inserted in thick part of thigh registers 185°F; juices should be clear when bird is fork-tested. Remove, let stand 10 minutes. Reheat radicchio in the oven for 10 minutes.
Sprinkle chicken with salt; carve. Garnish with lemon quarters. Serve with radicchio.

Preparation time: about 15 minutes

Cooking time: about 20 minutes

Makes 4servings.

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