Sonoma Cutrer Chardonnay

Sonoma Cutrer's Chardonnay is a United States white wine made from the Chardonnay grape. The listing gives no vintage, ABV or tasting notes, so the profile below describes what this style usually delivers. It is not a measured analysis of this bottling. Expect a dry white with orchard and citrus fruit, such as green apple, pear and lemon. Many wines in this style add a touch of stone fruit or melon, and some show a creamy, lightly toasted note from barrel or lees contact. Body typically sits at medium to full. Acidity is usually bright enough to keep the wine fresh. Tannin is negligible, as in any white, so the texture comes from the wine's weight and any oak influence, not grip. The finish tends to be clean, with citrus and a little spice or vanilla if oak was used. At the table, this style suits foods with some richness. Roast chicken, pan-seared scallops, lobster with drawn butter, and cream-based pasta all match its weight. Soft cheeses such as brie, and mild washed-rind cheeses, work well. So do corn, squash and mushroom dishes. Crisp acidity also handles fried fish, and a squeeze of lemon on the plate links the food to the wine. Very spicy dishes and heavily smoked meats tend to overwhelm a Chardonnay of this type. Serve it cool, not ice-cold. About 8 to 11°C (46 to 52°F) is a good range, roughly 30 to 40 minutes in the refrigerator after leaving a warm room. Over-chilling mutes the fruit and fragrance, and a wine served too warm can taste heavy and flabby. Decanting is not necessary. If the wine seems tight or reserved when first poured, a few minutes in the glass will open it up. Use a white wine glass with a moderately wide bowl, which lets the aromas gather and gives a fuller wine some room to open. A tulip-shaped bowl also works. Once opened, recork it and keep it in the refrigerator, where it should hold its character for a few days.