Cote Mas Blanc

Blanc from Cote Mas is a Languedoc white at 12.5% ABV, a moderate strength that tends to suggest a wine built for freshness rather than weight. The label doesn't name the grape blend, so the following describes what whites from this part of southern France usually deliver. Expect citrus-led fruit such as lemon and grapefruit, with floral lift and perhaps a touch of orchard fruit, a light to medium body, and crisp acidity softened by the warmth of the Mediterranean-influenced climate. Wines at this level are generally made for the tank rather than the barrel, so expect little to no oak and a clean, dry finish of moderate length. That profile points to uses at the table. The brightness suits shellfish, grilled white fish, and simple preparations with lemon and olive oil, and it is a natural match for salads with goat's cheese, herb-driven chicken dishes, and Provençal-style vegetable plates. Salty foods such as olives, anchovies, and fresh cheeses work well, since acidity of this kind cuts through salt and fat. It also suits the aperitif role, poured on its own before a meal. Serve it well chilled, about 8 to 10°C, which keeps the citrus and floral notes sharp and the acidity lively. Allowing it to warm slightly in the glass rather than serving it ice cold will bring out more aroma. There is no need to decant a wine like this; simply open and pour. A standard white wine glass with a moderately narrow bowl is ideal, as it concentrates the floral aromas and keeps the wine cooler for longer than a wide-bowled glass would. This is a drink-now bottle. Unoaked, moderately priced southern French whites are designed for freshness and are best enjoyed within a couple of years of release, so there is little reason to cellar it. Keep it in a cool, dark place until you chill it, and finish the bottle within a few days of opening, kept refrigerated with the cork or screwcap replaced.