The Many Faces of Chardonnay:

From Crisp & Clean to Rich & Buttery

Few wines inspire stronger opinions than Chardonnay. Too oaky. Too buttery. Too boring. Or absolutely sublime.

Join Heather McKechney, “The Intoxicating Professor,” for a lively exploration of the science and history behind the world’s most versatile white grape. From razor-sharp, stainless-steel-fermented styles to rich, barrel-aged classics, Chardonnay is less a single wine and more a winemaking canvas.

We’ll uncover why this grape adapts so beautifully to climate, soil, yeast, and oak. What actually creates those buttery aromas? Why does oak change both flavor and texture? How can the same grape produce something lean and mineral-driven—or lush and creamy?

As we taste five distinct expressions of Chardonnay, you’ll discover that the debate isn’t about right or wrong. It’s about chemistry, craftsmanship, and personal preference. Your flight will be served with a nosh plate crafted by NYK Resident Chef Pamela Cecere.

Whether you’re Team Crisp or Team Creamy, there’s a place for you on the spectrum.

When: Sun, May 30, 2026, 12:00 pm - 1:30 pm

Location:

New York Kitchen

800 South Main Street

Canandaigua, NY 14424