90+ Cellars Chardonnay 152

This is a Russian River Valley Chardonnay from 90+ Cellars, bottled at 13.5% alcohol by volume. "152" is the lot designation on the label. The Russian River Valley is a Sonoma County appellation known for morning fog and cool afternoons. Chardonnay from there tends to keep more acidity than the riper, warmer-climate California versions. Expect orchard fruit such as green apple and pear, with lemon or citrus peel on the edges. Depending on the winemaking, the richer end of the range can add ripe stone fruit or a touch of tropical fruit. The producer's own tasting notes aren't listed here, so treat this as the profile the region and grape usually deliver. Check the back label for details on oak and malolactic fermentation. At 13.5%, the wine should sit in the medium-to-full range for body. Chardonnay has no real tannin to speak of, so any grip you notice will come from acidity or from oak if it was used. If barrel influence is present, expect vanilla, baking spice, toast, or a creamy, buttery note on the mid-palate. Wines from this part of Sonoma often keep enough brightness to carry that richness and finish clean rather than heavy. At the table, a Chardonnay in this style suits dishes with some fat or sweetness. Roast chicken with pan juices, seared scallops, lobster with drawn butter, halibut, and pasta in a cream or brown-butter sauce all work. Pork chops with apples and roasted butternut squash are good matches, and so are soft cheeses like Brie or young Gruyère. If the bottle turns out leaner and less oaky, shift toward crab cakes, shrimp, or a mango salad. Heavily spiced or very acidic dishes will overwhelm it. Serve it cool but not ice-cold, around 48 to 55°F (9 to 13°C). About 30 minutes in the refrigerator is enough. Colder temperatures mute the aromatics and make any oak taste sharper. Decanting isn't necessary, though a few minutes in a wide glass will open the aromas if the wine seems tight at first. Use a white wine glass with a moderately wide bowl and a slight taper, which concentrates the aromas without exaggerating the alcohol. Most California Chardonnay at this level is made for drinking within a few years of release, so it's best opened now rather than cellared long-term.