A Chardonnay Dilemma…

I’m sitting here working on my Jackson Free Press column, which is going to center around crabmeat and Chardonnay. The recipe that didn’t make the cut is there on the left: macaroni and cheese with the addition of lump crabmeat and green onions. Sadly, when I made it, I didn’t have any Chardonnay, chilled or otherwise. Seeing as how I had seeped the crabmeat in a little butter, it was begging for a wine I didn’t have. And now here I am needing more Chard inspiration for my undone column.

I bought one when out wine tasting yesterday, but it cost a little much to be an everyday choice. Does anyone have suggestions for a wine under $20 (though preferably under $15)–mission: a slightly buttery Chardonnay that can stand up to crab, cream pastas and the like? I plan to keep several on hand from now on, so this doesn’t happen again.