All Of Me Chardonnay

All Of Me Chardonnay is a Massachusetts-labeled white wine from the United States. That puts it in a cool-climate setting, which usually shows up in the glass as brighter acidity and a leaner, more orchard-fruit profile than warmer-region Chardonnay. The label doesn't state whether it's oaked, so treat the style as open. Unoaked or lightly oaked cool-climate versions typically show green apple, pear, and citrus peel with a clean, medium-bodied texture, and a barrel-fermented bottle would add notes of toast, vanilla, and a rounder mouthfeel. Either way, expect a dry wine with no tannin, since white wines have almost none, and a finish carried mostly by acidity. Serve it well chilled but not ice-cold, ideally around 48 to 54°F (9 to 12°C). Pulling it from the refrigerator about 15 minutes before pouring lets the fruit open up, because very cold temperatures mute the aromas. Decanting isn't necessary for a wine like this. If the first pour seems tight, a few minutes in the glass is enough. A standard white wine glass with a moderate bowl suits it, and a slightly wider Chardonnay-style glass will show more aroma if the wine turns out to be fuller and oak-influenced. At the table, the usual strengths of Chardonnay apply. It works with roast chicken, seared scallops, lobster or steamed clams with drawn butter, and pasta in cream or lemon-butter sauces. Soft cheeses such as brie and young cheddar also suit it, as do mild fish like haddock or cod. Its acidity cuts through richer dishes, so it holds up to fried seafood too. Most American Chardonnay at this level is made for near-term enjoyment rather than long cellaring. Plan to drink it within a couple of years of purchase, while the fruit is fresh. Store the bottle on its side in a cool, dark spot until you're ready to chill it.