Chateau La Tour De Mons

Chateau La Tour De Mons is a Sauvignon Blanc listed under a Massachusetts appellation, which puts it in a cool, Atlantic-influenced growing region. Sauvignon Blanc grown in cool conditions usually keeps its acidity, so expect a crisp, high-toned white rather than a round, tropical one. The label name echoes a French château, but the wine is American and made by Esplanda. Styles like this typically show citrus and green notes first: lime, grapefruit and green apple, often with gooseberry, cut grass or fresh herbs. Riper examples add passion fruit or white peach. Expect a light-to-medium body, no meaningful tannin, and bright, mouth-watering acidity that finishes clean and fairly short to medium in length. Most Sauvignon Blanc is fermented and aged in stainless steel, so oak flavors such as vanilla or toast are unlikely. If this bottle has any, treat it as a bonus, not the expectation. The acidity makes it a natural match for New England seafood. Raw oysters, steamed clams, mussels in white wine and garlic, pan-seared scallops, and baked haddock or cod all do well, because the wine works like a squeeze of lemon. It also suits fresh goat cheese, asparagus, green salads with vinaigrette, and dishes built on herbs such as basil, cilantro or dill. Avoid heavy cream sauces and very spicy food. The first can flatten the wine's freshness, and the second can make the acidity feel sharp. Serve it well chilled, around 45 to 50°F (7 to 10°C). That is a couple of hours in the refrigerator, or about 30 minutes in an ice bucket. Colder than that mutes the aromatics. A warmer pour makes the fruit feel softer and less defined. Decanting isn't needed. Pour it straight from the bottle into a medium-sized white wine glass with a gently tapered rim, which concentrates the citrus and herbal aromas without letting the wine warm too quickly in the hand. Treat this as a drink-now bottle. Unoaked Sauvignon Blanc is at its best young, when the fruit and acidity are most vivid, and it isn't built for long cellaring. Open it within a year or two of purchase and finish the bottle within a day or two of opening, keeping it corked and refrigerated in between.