Chardonnay Day is an annual celebration on May 24 when wine tasters discuss this noble grape. It originated in Burgundy, France, where highly esteemed wines such as Grand Cru Chablis and Montrachet are produced. It is the most widely planted and popular white varietal. Its versatility allows it to be grown throughout many wine producing regions as it adapts to cool and warm climates. It can be oaked or unoaked, or made into sparkling wine. Chardonnay brings an impressive range of flavors including butter, vanilla, baked apple, pear, tropical, citrus, and melon, leaving a lasting palate impression. Why not host an informal Chardonnay tasting? Here are four bottles to taste and discuss:

MacRostie, California, 2015 – This is a blend of Chardonnay grapes from several excellent vineyards in unique cool climate areas across Sonoma County. On the nose, you will inhale fragrant aromas of pineapple, mango and guava. On the palate, the tropical fruit elements mingle with lively citrus layers as well as hints of spice from aging in French oak. $19.99

Lone Birch, Washington, 2016 - Four generations have been farming in the Yakima Valley where a 70-year old Lone Birch tree resides amongst the vineyards. The tree, planted by their great-great-grandfather, is a symbolic reminder of their environmental commitment. The stainless-steel wine has a delicate bouquet of honeysuckle and melon and a crisp, dry palate with zesty lemon and pear.  $12.99

Novellum, France, 2016 – This 100% organic Chardonnay is a custom cuvee created by importer Eric Solomon. It comes from the Cotes Catalanes winemaking region.  Eighty percent was aged in stainless on the lees of Viognier and 20% in oak barrels. It is a fantastic value and rated 92 points by Wine Advocate.  $12.99

Santa Julia Blanc de Blancs Brut, Argentina, non-vintage - This méthode champenoise sparkling wine has a fine continuous stream of bubbles. The bouquet reveals intense honey, well integrated with white fruits such as pear and quince, typical of the Chardonnay variety from Tupungato. Toasted bread and honey hints to the long contact with lees.  $12.99