Textbook Chardonnay

Textbook's Chardonnay comes from Massachusetts, a cool-climate New England source that sits well outside the usual California and Oregon shorthand for American Chardonnay. The details on file don't say whether it was fermented or aged in oak, steel or a mix. Treat the notes below as what a cool-climate Chardonnay usually shows, not as a measured profile of this bottle. Expect orchard fruit such as green apple and pear, possibly with citrus or a touch of stone fruit. Acidity in northeastern Chardonnay tends to run brisk, and the body usually lands in the light-to-medium range. If any oak was used, it would most likely appear as a light note of vanilla or toast and not as heavy butter. As with all white wine, tannin is negligible, so the finish comes from acidity and fruit, usually clean and moderately long. That bright, fairly lean profile suits food with some richness to balance it. Roast chicken with herbs, pan-seared scallops, and baked or steamed lobster are all good matches. Cod or haddock with brown butter works as well, and so does a New England clam chowder, where the acidity cuts through the cream. Soft cheeses such as brie, young cheddar and fresh goat cheese go well too. Dishes that rely on heavy spice or sweet sauces will overwhelm a wine of this type. Serve it chilled but not ice-cold, ideally at 8 to 12°C (46 to 54°F). That is about two to three hours in the refrigerator, or 20 minutes in the fridge after a stretch on the counter. A bottle straight from a very cold fridge will mute the fruit, so let it sit for a few minutes after pouring. Decanting isn't necessary for a wine like this. If the first glass seems tight or reserved, a few minutes in the glass is enough to open it up. A standard white wine glass, or a slightly wider Chardonnay glass with a tapered rim, will concentrate the apple and citrus aromas without letting the acidity dominate. Most wines in this style are made to be drunk young, and nothing in the details suggests this one is meant for long cellaring. Plan to open it within a year or two of purchase while the fruit is still fresh. Once opened, recork it and keep it in the refrigerator for a few days at most.