Cakebread Chardonnay

This white wine is listed as Cakebread Chardonnay, from Massachusetts in the United States. It is also categorized under Sauvignon Blanc, so check the bottle's label for the grape. The two grapes taste quite different, and the label should settle which one is in the glass. The details given don't include a vintage, an ABV, or any tasting notes, so the profile below describes what each style usually offers. If the bottle is Chardonnay, expect a dry, medium- to full-bodied white. Typical flavors are apple, pear and citrus, and sometimes a creamy, buttery note if the wine saw oak or malolactic fermentation. Acidity is usually moderate, and the finish is rounded rather than sharp. If it is Sauvignon Blanc, expect a lighter, higher-acid wine with grapefruit, lime, green apple and fresh-cut herb notes, a crisp texture and a clean, brisk finish. Neither style has meaningful tannin. Both are normally made to be opened soon after purchase, not cellared. For Chardonnay, serve at about 10–13°C (50–55°F). Straight from the refrigerator it will taste muted, so take it out 15 to 20 minutes early. A white wine glass with a moderately wide bowl lets the aromas open. Roast chicken, pan-seared scallops, lobster with butter, creamy pasta and mild soft cheeses all suit the richer style. For Sauvignon Blanc, serve colder, at 7–10°C (45–50°F), in a narrower glass that keeps the fresh aromas focused. Goat cheese, oysters, grilled fish, asparagus, salads with vinaigrette and herb-driven dishes work well. Neither style needs decanting. Pour it chilled, and drink it within a year or two unless the label or producer says otherwise.