Black Box Chard

Black Box Chard comes in a 500ml box. That format keeps oxygen out of the wine after you open it, so the first glass and the last should taste much alike. It is a Chardonnay from Esplanda, labeled Massachusetts, United States. The details provided don't give the vintage, the ABV, or any oak or winemaking information, so the notes below describe what this style typically offers and not a measured profile of this bottling. Boxed Chardonnay at this size is usually made for easy, early drinking. Expect ripe orchard fruit such as apple and pear, perhaps a touch of citrus or stone fruit, and a medium body with moderate acidity. If oak is present, it tends to be light, and it shows as a hint of vanilla or toast and not as heavy butter. Tannin isn't a factor in a white wine. The finish in this style is typically short to medium and clean, which suits a wine made to be poured freely. If you like your Chardonnay on the crisp side, chill it a bit more than you normally would. If you prefer it rounder, let it warm slightly in the glass. Serve it chilled, at roughly 45 to 50°F, which is about two to three hours in a refrigerator. That is cold enough to keep the acidity lively and warm enough to let the fruit come through. It doesn't need decanting. Pour it straight from the box's spout into a standard white wine glass with a medium bowl. A tulip-shaped glass will concentrate the aroma slightly, but any clean white wine glass will do. Because the box protects the wine after opening, you can pour a single glass and keep the rest in the refrigerator for the following days, which a standard bottle doesn't allow. At this size and in this style, drink it now. Boxed wines are not made for cellaring, and nothing here suggests it will improve with age. For food, the usual partners for an unoaked or lightly oaked Chardonnay are roast chicken, pan-seared white fish, shrimp, creamy pasta, and mild cheeses such as Havarti or young Gouda. It also works with a New England seafood supper, such as baked haddock or a clam chowder, where its moderate acidity will cut through the cream.