Chablis Burgundy White Wine

This is a Chardonnay from Massachusetts, bottled by Esplanda under the Chablis name. The label points to the lean, unoaked school of Chardonnay rather than the broad, buttery California style. Because the details here don't include tasting notes, treat the profile below as what this style usually delivers, not a measured description of this bottle. Expect a pale straw color, with green apple, lemon peel, and pear on the nose. Wines in this style often add a wet-stone or chalky edge. The body should be light to medium, with crisp acidity, little or no oak influence, and a dry, clean finish of moderate length. Tannin is not a factor in a white wine like this. The brisk acidity makes it a good match for food. It suits raw and lightly cooked shellfish, especially oysters with a squeeze of lemon, and it also works with steamed mussels, pan-seared scallops, and simple broiled white fish. It cuts through the richness of fried calamari or fish and chips. Among cheeses, young goat cheese and mild Gruyère are better matches than anything pungent. Roast chicken with herbs and a lemony green salad also work well. Heavy cream sauces and spicy dishes are less suited to a wine this lean. Serve it well chilled, around 45 to 50°F, which is roughly two to three hours in the refrigerator or thirty minutes in an ice bath. Going much colder mutes the fruit, while a warmer glass makes the acidity feel sharper. It does not need decanting. Just open it and pour. A standard white wine glass with a moderate bowl keeps the citrus and mineral aromas focused. An oversized Chardonnay bowl isn't needed for an unoaked style. Treat this as a drink-now bottle. Wines of this type are made for freshness, and the bright fruit and acidity are at their best within a couple of years of purchase. Keep it in a cool, dark place until you chill it.