Chateau Grand Puy Ducasse

Chateau Grand Puy Ducasse is a Sauvignon Blanc listed with a Massachusetts appellation from the producer Esplanda. The details on file don't include a vintage or a tasting profile, so what follows describes what the grape typically does in a cool-climate setting. It isn't a measured profile of this bottle. Expect a dry, high-acid white with citrus and green-fruit character, often grapefruit, lime, green apple or gooseberry, and sometimes a grassy or herbal edge. Northeastern growing conditions tend to favor crisp, bright wines over broad, tropical ones. Sauvignon Blanc is usually light to medium in body. It has no tannin to speak of, and if it sees oak at all, the influence is typically subtle. The finish is normally clean and fairly short, with the acidity doing most of the work. That acidity makes the wine useful at the table. Styles like this suit shellfish and anything that wants a squeeze of lemon: oysters, steamed clams, shrimp, grilled or pan-seared white fish. They also work with goat cheese, fresh chèvre salads, and dishes built on herbs such as basil, dill, tarragon or cilantro. Green vegetables that tend to clash with other wines, like asparagus, green beans and zucchini, usually sit well beside Sauvignon Blanc. So do light Thai or Vietnamese dishes. For a New England pairing, try it with fried or baked haddock or a simple clam bake. Serve it well chilled, around 45 to 50°F, which keeps the fruit lively and the acidity fresh. A couple of hours in the refrigerator, or about 30 minutes in an ice bucket, gets it there. Pull it out of the cold a few minutes before pouring if it feels muted. Decanting isn't needed for a wine of this type, since a plain pour is enough. A standard white wine glass with a moderate bowl and a slightly narrowed rim works well. It concentrates the citrus and herbal aromas without letting them fade as the wine warms. Treat this as a drink-now bottle. Unoaked, high-acid Sauvignon Blanc is generally at its best within a few years of the vintage, and the fresh fruit fades faster than most people expect. Check the vintage on the label for the most useful guide to timing, and open it within the next year or two rather than cellaring it.