Chateau Marquis De Terme 20

Chateau Marquis De Terme 20 is a Sauvignon Blanc from Massachusetts, bottled under the Esplanda label. Massachusetts is a cool-climate, Northeastern source for the variety. Sauvignon Blanc grown in cool conditions usually keeps high natural acidity, so expect a crisp, high-toned white rather than a broad, tropical one. The usual aromatic range runs from lime, green apple and grapefruit to gooseberry, fresh-cut grass and a green herbal edge. Texture is typically light to medium in body, bone dry to just off-dry, with little or no tannin. Oak is rarely a feature in this style, so expect a clean, fruit-and-acid profile that finishes short to medium and a little citrusy. The label gives no tasting notes or ABV, so treat these as category expectations, not measurements of this bottle. Serve it well chilled, around 7 to 10°C (45 to 50°F). Roughly 30 to 40 minutes in the refrigerator, or about 15 minutes in an ice bucket, gets it there. Much colder and the aromatics close up. Much warmer and the acidity can seem sharp and the finish loose. Decanting isn't needed for a wine like this. Pour it straight from the bottle. A standard white-wine glass with a slightly tapered rim suits it. The narrower opening gathers the citrus and herbal aromas, and the modest bowl keeps the wine cool through a pour. Fill the glass about a third full so you can keep topping it up from the bottle. For food, the acidity and green character point toward fresh, lightly dressed dishes. Goat cheese, particularly fresh chèvre, is the classic match. Oysters and steamed clams, grilled white fish with lemon, and shrimp also work, as do salads with vinaigrette and dishes built on herbs like dill, basil or cilantro. The acidity cuts through fried seafood, and it handles asparagus, green beans and other greens that tend to clash with softer whites. Mild, creamy sauces are fine, but heavy butter or rich cream sauces will overpower a wine in this style. Wines of this type are generally made to be drunk young and are best within a couple of years of the vintage. That is when the fruit and acidity are at their brightest. This bottle is best opened now. Don't expect it to gain from cellaring.