Barefoot Chard

This is a Chardonnay in a 1.5-liter magnum, labeled Barefoot Chard and listed under a Massachusetts appellation in the United States. The details on file don't include tasting notes, vintage, ABV or oak treatment, so the profile below describes what this style usually delivers and isn't a measured analysis of this bottle. Chardonnay at this tier is typically made for easy, early drinking. Expect ripe orchard and stone fruit such as apple and pear, perhaps a touch of citrus or tropical fruit, a medium body, moderate acidity, and a smooth, fairly short finish. Wines in this lane often use little or no new oak, though a light vanilla or toasty note is possible. Tannin isn't a factor in a white wine, so the structure comes from acidity and texture. The magnum format suits it well. A 1.5-liter bottle holds the equivalent of two standard bottles, which makes it practical for a dinner table of six to eight people or a gathering where the wine gets poured over a long afternoon. A larger bottle also warms up more slowly in the glass and on the table. That helps when the wine sits out for a while. Serve it well chilled, around 45 to 50°F (7 to 10°C). That is roughly 90 minutes to two hours in the refrigerator, or about 30 minutes in an ice bucket filled with water and ice. Straight from a very cold fridge it can taste muted, so give it a few minutes in the glass. Decanting isn't needed for a wine like this. Pouring it straight from the bottle is fine. Use a standard white wine glass with a moderate bowl, or an all-purpose glass. Fill it only a third full so the aromas can collect and the wine stays cold. For food, styles like this go well with roast or rotisserie chicken, pan-seared white fish, shrimp or crab cakes, and pasta in a cream or butter sauce. They also work with mild cheeses like Havarti or young Gouda, and with corn chowder or a simple vegetable risotto. Heavily spiced dishes will overwhelm it. Treat it as a drink-now wine. Nothing on file suggests it is meant for cellaring, and unoaked or lightly oaked Chardonnay at this level is usually at its best within a couple of years of release. Once opened, reseal it and keep it refrigerated. It should hold its character for about three to five days.