Catena Alta Cahardonnay

Cahardonnay is a Chardonnay from Catena Alta, labeled as coming from Massachusetts. That points to a cool-climate white, and cool-climate Chardonnay usually leans toward orchard fruit such as green apple, pear and lemon zest rather than tropical pineapple or mango. Expect medium body and brisk, clean acidity. If the wine saw oak, you would likely notice it as light vanilla, toast or a creamy edge on the mid-palate. The label details don't say whether it was barrel-fermented or aged in steel, so check the bottle for any note on that. Chardonnay of this type typically finishes moderately long, with the acidity keeping the end of the palate fresh. Tannin is not a factor in a white wine. At the table, this style is flexible. Its acidity cuts through butter and cream, so it suits roast chicken, pan-seared scallops, lobster or crab with drawn butter, and pasta in a cream or lemon sauce. It also does well with soft cheeses like brie and young Gruyère, and with New England seafood such as baked haddock, clam chowder or fried clams. If the bottle turns out to be a richer, oaked style, lean toward corn, mushrooms and roasted poultry. If it is leaner and steel-fermented, it suits oysters and simple grilled fish. Serve it cool but not ice-cold, at roughly 46 to 52°F (8 to 11°C). About 90 minutes in the refrigerator, or 30 minutes in an ice bath, gets close. Straight from a very cold fridge, the fruit and any oak character tend to stay muted. Decanting isn't needed, though pouring it into the glass a few minutes before drinking lets it open slightly. A standard white wine glass with a moderately wide bowl and a tapered rim works well. It gives the aromas room to build and keeps them from spreading out too fast. Open it soon, and keep any leftover wine corked in the refrigerator for a few days.