Lightly Wines Chardonnay

Lightly Wines' Chardonnay comes from Massachusetts, which puts it in a cool-climate New England setting. The brief doesn't include tasting notes, a vintage, or a statement on oak, so the profile below is what Chardonnay grown in a cool, maritime region typically shows. It is not a measured description of this bottle. Cooler sites tend to give Chardonnay brisker acidity and a leaner, more citrus-and-orchard-fruit character than the broad, tropical styles of warmer regions. Expect green apple, pear, and lemon, possibly with a light note of white flowers or wet stone. Body is usually medium. Acidity in cool-climate wine is usually the most noticeable structural feature, and it gives the wine a clean, tightening finish. Chardonnay has no tannin to speak of. Any grip you notice would come from oak contact or from the acidity. If this bottle saw oak, look for soft vanilla, toast, or a faint buttery texture from malolactic fermentation. If it was fermented in steel, the fruit will taste sharper and more direct. Check the back label or ask in the shop if that distinction matters to you. At the table, the style suits foods that match its acidity. Steamed or baked shellfish, New England clam chowder, pan-seared scallops, and lobster with drawn butter all work well. Roast chicken with lemon and herbs, creamy pasta with leeks or mushrooms, and soft cheeses such as brie or fresh goat cheese are also good choices. A crisp, lean Chardonnay is a better partner for fried fish than a heavily oaked one, because the acidity cuts through the batter. Serve it chilled at about 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator, then ten minutes on the counter, gets close to that. Straight from a very cold fridge, the fruit tends to shut down. Decanting isn't needed. If the wine feels tight when first poured, a few minutes in the glass will open it. Use a medium white-wine glass with a slightly wider bowl and a tapered rim, which concentrates the apple and citrus aromas. Chardonnay in this style is generally made to be drunk young. Drink it within a year or two of purchase for the freshest fruit, rather than expecting it to improve with cellaring.