Chardonnay is really good, honestly! For a dry table wine there are more successful styles of chardonnay than any other grape varietal, yet because of it's success there's been a backlash of skepticism against it.
Don't get me wrong, there's so much of it that a lot of bad chardonnay is out there lurking andgiving you a bad opinion of it's brethren. Typically the bad ones are really bad too, overripe, over-oaked, mass produced and manipulated (who wants a wine that's had oak staves or chips soaking in it?).
On the other hand because it's grown in every wine country and just about in every wine region, it's easy to find a good chardonnay at a reasonable price that fits almost any drinking or dining situation. A crisp, steely, mineral-laden Chablis and shellfish, White Burgundy with roasted chicken, super full California chardonnay can be wonderful to have on it's own or with rich seafood like lobster and scallops.
Simple, quaffable chardonnays are available from all over the globe, you can sip them with appetizers or just when you feel like having a glass of wine. Don't forget too that the really awesome Blanc de Blancs Champagne that you had was comprised of.... you guessed it... chardonnay. Some of these wines work with everything. I've had great fun pairing oaked chardonnay with pasta carbonara. Of course, as always, the key is buying something well made. A real wine grown and produced honestly and genuinely.
So I'm listening right now to a glass of chardonnay,
I think it's saying... "Don't hate me because I'm beautiful".