Freakshow Chardonnay

FREAKSHOW Chardonnay is a white wine from the United States, listed under Massachusetts. The producer hasn't published a tasting profile, so what follows describes what Chardonnay of this kind typically offers, not a measured analysis of this bottle. Expect ripe orchard and stone fruit such as apple, pear and peach, often with citrus or tropical notes depending on how warm the growing region was. Chardonnay is a medium-to-full-bodied white with moderate acidity and no tannin to speak of. If it saw oak, look for vanilla, toast or a buttery, creamy texture. If it was fermented in steel, the fruit and acidity usually come through crisper and cleaner. The finish is typically medium in length. At the table, Chardonnay suits dishes with some richness. Roast chicken, seared scallops, lobster or crab with drawn butter, and pasta in cream or white-wine sauces all work well. So do mild, creamy cheeses such as brie, havarti or young Gruyère. Corn chowder and herb-roasted pork are good matches too. A fuller, oaked style can stand up to grilled salmon. A leaner, unoaked one is better with oysters, goat cheese or simple grilled vegetables. Serve it chilled but not ice-cold, ideally around 45 to 55°F (7 to 13°C). Pulling it from the refrigerator 15 to 20 minutes before pouring lets the aromas open up. A fridge-cold glass can mute the fruit. Decanting isn't necessary for most Chardonnay. A short rest in the glass is enough. Use a white-wine glass with a moderately wide bowl and a slightly tapered rim, which gathers the aromas and leaves room for the wine to breathe. Most Chardonnay at this level is made to be enjoyed within a few years of release, so it's best treated as a drink-now bottle. Keep it stored on its side or upright in a cool, dark place until you're ready to open it.