Catena Chardonnay

This Chardonnay is bottled under the Catena label and listed with a Massachusetts appellation. That points to a cool-climate, Northeast-grown style rather than a warm-region one. The listing doesn't give an oak regimen, ABV or vintage, so the profile below is what Chardonnay from cooler growing areas typically shows. Expect orchard fruit such as green apple and pear, possibly a citrus edge of lemon or grapefruit pith, and a medium body. Acidity in cooler-climate Chardonnay usually runs brisk, which gives a clean, fairly linear finish. If this bottle saw oak or lees contact, look for light vanilla, toasted bread or a creamy texture around the middle. Chardonnay is a dry white with essentially no tannin, so the structure comes from acidity and texture rather than grip. That acidity makes it a flexible partner at the table. It suits roasted or pan-seared chicken, baked haddock or cod, and New England shellfish such as steamed clams, seared scallops and lobster with drawn butter. Cream-based chowders and pasta in a lemon-butter sauce also fit. Soft cheeses like brie, and mild, nutty ones such as Gruyère, work well too. If the wine turns out to be leaner and unoaked, lean toward oysters, grilled white fish and simple salads. If it shows more oak and body, move to richer dishes like roast poultry with herbs or mushroom risotto. Serve it lightly chilled, around 8 to 12°C (46 to 54°F). The fridge is usually too cold, so take the bottle out about 15 minutes before pouring so the fruit and texture can open up. Decanting isn't needed. A few minutes in the glass is enough. A standard white wine glass with a medium bowl will concentrate the aromatics without exaggerating the alcohol. Unless the producer says otherwise, treat it as a drink-now bottle, best enjoyed within a couple of years of purchase while the fruit and acidity are fresh. Once opened, recork it and keep it in the fridge for two to three days.