Josh Cellars Chardonnay

Josh Cellars Chardonnay is a California-appellation white at 13.5% ABV, which puts it in the moderate range for the style. Because the label carries a broad California appellation and not a single sub-region, the fruit can come from several growing areas. That usually gives a consistent, approachable house style and not a site-specific one. Styles like this typically lean toward ripe orchard and tropical fruit, such as yellow apple, pear and pineapple. Expect a touch of citrus on the finish and a rounded, medium-to-full body. Any oak influence tends to show up as soft vanilla, light toast and a creamy texture, not heavy wood. Tannin is a non-factor in a white wine, so the structure comes from acidity, which in warm-climate California Chardonnay is usually moderate and enough to keep the fruit from feeling heavy. At the table, a Chardonnay of this weight suits dishes with some richness. Roast chicken with herbs, pan-seared halibut or scallops in brown butter, lobster, and creamy pasta like fettuccine Alfredo all match its texture without being overpowered. Pork chops with apples, roasted butternut squash and eggs Benedict also work well, since the wine's fruit echoes the sweetness in those dishes. Mild, coconut-based curries and crab cakes are good options if you want something lighter. Very spicy or heavily acidic dishes, such as a sharp vinaigrette-dressed salad, will tend to make a rounder Chardonnay taste flat. Serve it chilled but not ice-cold. Around 48 to 55°F (9 to 13°C) lets the fruit and any creamy oak notes come through, while a fridge-cold bottle at about 38°F can mute them. Pulling it from the refrigerator 15 to 20 minutes before pouring usually gets it into range. Decanting is not necessary for a wine in this style, though a few minutes in the glass will open up the aromas. A standard white wine glass, or a slightly wider-bowled Chardonnay glass, gives the aromas room to collect and softens the oak a little. This is a drink-now bottle. Wines at this level are made for current enjoyment, and there is no reason to cellar it. It is best opened within a year or two of purchase, while the fruit is at its freshest.