Clos Du Bois Trop Chard

Trop Chard is a Chardonnay from Massachusetts, a cool-climate American origin. Bottles from that region tend to lean toward fresher, more restrained fruit than the ripe, heavily oaked Chardonnays associated with warmer regions. The details on file don't give a vintage, ABV, or winemaking notes, so what follows describes what this style usually delivers. Expect orchard fruit such as green apple and pear, with citrus (lemon, perhaps a little grapefruit pith) running through the middle. Chardonnay grown in cooler conditions typically shows medium body and brisk acidity. If any oak was used, it usually shows up as light vanilla or toasted-bread notes, not heavy butter or coconut. White wine has essentially no tannin, so the structure comes from acidity and the weight of the fruit. The finish in this style is usually clean and moderately long. At the table, this style suits foods that match its acidity and medium weight. Roast chicken with herbs, pan-seared scallops, baked cod or haddock with lemon butter, and shellfish such as steamed clams or lobster all work well. Cream-based pasta and risotto with mushrooms or sweet corn are good fits, since the wine's acidity cuts through the richness. Soft cheeses such as Brie and young Gruyère also pair easily. It is less suited to heavily spiced dishes or strongly tomato-based sauces, which can overwhelm a delicate Chardonnay. Serve it chilled but not ice-cold. About 45 to 50°F (7 to 10°C) is a good range, which is roughly 90 minutes in the refrigerator or 20 minutes in an ice bucket. Wine served too cold mutes the fruit and the subtle oak character. Decanting isn't necessary for a wine like this. If it seems tight when first poured, a few minutes in the glass will open it up. A standard white wine glass or a slightly wider-bowled Chardonnay glass lets the aromas collect while keeping the wine cool in the hand. Most Chardonnays at this level are made to be enjoyed within a couple of years of release, and this one should be treated as a drink-now bottle. Its fruit and freshness are at their best when young, and there is no indication it is built for long cellaring. Store the bottle on its side in a cool, dark place, and finish it within a day or two of opening, with the cork or stopper back in and the bottle in the refrigerator.