I’m in the midst of planning a trip to Burgundy, France in May, so to add to my inspiration, I tried a Chardonnay from Burgundy while out on Friday night.  

We were at Anfora in the West Village, I’d never been before but I would highly recommend it, super cute place with great wine and small plates.  If you’re looking for more of a heartier dinner option, their sister restaurant Dell’ Anima is right next door with pastas to-die-for.  

My companion requested the “butteriest Chardonnay you have” to the bar tender.  Although I’m typically more of a fan of balance vs. overpowering butter in my chardonnay, I told him to make that 2, and I wasn’t disappointed.  Turns out there was only 1 chardonnay on the menu anyways, and it was delicious.  Bret Brothers 2011 Chardonnay from the Macon-Villages area of Burgundy.  Macon being short for Maconnais, a region further south in Burgundy, lending itself to more fruit forward, less acidic wines.  And while “butter” was certainly a component of the wine, it was perfectly balanced with fruit and acid. We didn’t eat but this would be a perfect wine for food.