PAUL MASSON CHARD

Simply grilled poultry

Chardonnay complements grilled chicken with its buttery and slightly oaky flavors.

Flaky buttery biscuits

Chardonnay complements buttery, flaky texture with creamy notes

Oaxaca cheese quesadilla

Chardonnay's subtle fruit and acidity enhance the quesadilla without overpowering it.

Soft or hard shell tacos

Chardonnay's balanced fruit and acidity work with creamy taco toppings.

Garlic cream sauce pizza

Chardonnay (oaked) provides a richer texture that matches the cheese and crust.

Meatless layered pasta

Chardonnay's creamy texture pairs well with the cheese and béchamel sauce.