ABC – (Anything But Chardonnay) was such a constant refrain at a restaurant where I used to work that one year we made up t-shirts. I understand not liking the big, rich buttery, oaky Californian examples, but that’s a narrow type to paint all Chardonnay with. Even in California there are many examples that go against that type; and nearly all of Burgundy. And Australia. And Italy.
The flavors of Chardonnay can also be vastly different ranging from Pineapple (super ripe) to lemon-lime, from rich to lean, oaked to unoaked, malolatic fermentation (which gives it its creaminess) to “no malo” (which makes it a leaner style). There is a whole world of it out there and they are all so different. Go explore.