Chateau De Montmirail

This Sauvignon Blanc is labeled Massachusetts, United States, and sold under the Esplanda name as Chateau De Montmirail. The details on file don't include a vintage, alcohol level or tank-versus-barrel notes, so what follows describes what Sauvignon Blanc typically delivers and what to look for in the glass. The grape is a white-wine variety known for high natural acidity. Expect a dry, crisp wine with citrus-led fruit such as lime, grapefruit or green apple. Styles like this often add a grassy or herbal edge and sometimes passion fruit or melon. Body is usually light to medium, tannin is effectively absent in a white, and oak is uncommon, so the finish tends to be clean and fairly brisk. Grown in a cooler New England climate, the grape would be expected to lean toward the tart, mineral and herbal end of its range rather than the ripe tropical end. That acidity drives the food pairings. Sauvignon Blanc works with dishes that are salty, fatty or sharp: Massachusetts-style oysters, steamed clams, pan-seared scallops, fried haddock with a squeeze of lemon, and chowder with a lighter, broth-forward base. It also suits fresh goat cheese, feta, green salads with vinaigrette, asparagus, and herb-heavy sauces like pesto or chimichurri. Spicier Thai or Vietnamese dishes and sushi are good matches as well, since the wine's tartness cuts through heat and richness. Serve it well chilled, around 45 to 50°F (7 to 10°C). About two hours in the refrigerator, or 30 minutes in an ice bucket, gets it there. Cold dulls the aromatics a little, so take it out a few minutes before pouring if the nose seems muted. Decanting isn't necessary for a wine in this style. A medium-sized white wine glass with a slightly tapered rim concentrates the citrus and herbal aromas. Wines of this type are generally made to drink young, so treat the bottle as a drink-now wine rather than something to cellar. Finishing it within a year or two of purchase is the safest approach, since freshness is the main appeal.