It’s important to admit when you were wrong. And many of us harbor all sorts of misconceptions about Chardonnay-particularly Chardonnay from Napa, California. Ask a room of wine professionals to characterize Napa Chardonnay. They’ll likely describe heavily oaked wines that smell and taste almost identical to buttered movie theater popcorn. That’s because, for years, winemakers in the region have been making Chardonnays that lean more toward buttery, vanilla-scented opulence than, say, France’s crisp Chablis. The stereotypical Napa style has plenty of fans, after all. But it has lots of vocal detractors, too. The latter camp feels so strongly that it forged a movement called ABC, or “anything but Chardonnay.”