Bonanza Chardonnay

Bonanza Chardonnay is a California white at 13.5% ABV, a moderate strength that sits comfortably in the middle of the style. The brand describes it as balanced between fruit and oak, which is the key to how it drinks. Expect a touch of vanilla, toasted bread or light spice from oak contact, rather than a heavy buttery or smoky profile. As with most Chardonnay, there is no tannin to speak of. Structure comes from acidity and body, and styles like this usually land at medium to medium-plus weight with enough freshness to keep the oak in check. The finish is generally moderate in length, with the fruit fading first and a gentle toasty note following. The brief calls it approachable, so it should suit people who find leaner, steelier whites too sharp and fully oaked ones too heavy. Serve it chilled but not ice-cold, around 8 to 11°C (46 to 52°F). Straight from a fridge set at about 4°C, it can taste muted and tight, so give it 15 to 20 minutes on the counter. Decanting is unnecessary; pouring it into the glass is enough. A standard white wine glass with a moderately wide bowl lets the fruit and oak open up without losing the aromatics. A fuller-bowled Chardonnay glass is a fine upgrade if you have one. At the table, the oak and body make it a natural match for roast chicken, pan-seared salmon, creamy pasta, risotto with mushrooms or corn, and mild cheeses such as Gruyère, Havarti or young Cheddar. It also stands up to lobster or crab with drawn butter. Spicy dishes and very acidic sauces tend to work against it. This is a drink-now wine: wines of this kind are made for current enjoyment, and extended cellaring is unlikely to add anything. Finish an opened bottle within a few days, re-corked or capped and refrigerated.