Aperture Chenin Blanc

Aperture Chenin Blanc is a white wine from Massachusetts, and Chenin Blanc is the grape that defines its style. Chenin is known for high natural acidity, which suits a cool-climate New England origin. Wines like this usually show orchard and stone fruit such as green apple, quince, pear and ripe peach. Expect a streak of honeyed or wet-wool character and a touch of chamomile or citrus pith. The bottle doesn't state whether it is bone dry or has some residual sugar, so check the label or ask in store if that matters for your menu. Chenin can run from crisp and mineral to softly off-dry, and in either case the acidity keeps the finish bright. White wines of this type carry no tannin, and oak influence is typically light or absent unless the producer notes otherwise. At the table, that acidity is the main asset. Chenin cuts through richness, so it works with roast chicken, pork loin with apples or mustard, creamy chowders, and buttery shellfish such as scallops or lobster, which suits the regional setting. It also stands up to mild curries and Thai or Vietnamese dishes where fresh herbs and a little heat are involved. Soft cheeses like goat cheese or Brie are good matches. If the wine leans off-dry, it also handles spicy food better than most dry whites. Serve it chilled, around 45 to 50°F, which is a couple of hours in the refrigerator or about 30 minutes in an ice bath. Colder than that mutes the fruit, and warmer exposes the acidity too sharply. It doesn't need decanting. If the bottle seems tight or closed on opening, a few minutes in the glass is enough. A standard white wine glass with a moderate bowl and a slightly narrowed rim concentrates the orchard-fruit aromas without letting them fade. Once opened, recork it and keep it in the refrigerator, where it should hold its character for three to four days.