Coppola Chard

Coppola Chard is a Chardonnay from Massachusetts, made under the Esplanda label. Massachusetts is a cool-climate region, so a Chardonnay from there will often lean toward crisp orchard fruit such as green apple and pear, with some citrus and a firm line of acidity. Warmer-region bottlings tend to run toward tropical fruit and a rounder feel. The label doesn't say whether this bottle saw oak, so expect either a clean, fruit-driven profile or a light touch of vanilla and toast, with medium body and a moderate-length finish. Chardonnay has no meaningful tannin, so the structure comes from acidity and any texture added by lees or barrel. With food, a Chardonnay in this style suits dishes that match its weight. Roast chicken with herbs, pan-seared scallops, lobster or crab with drawn butter, and New England clam chowder are all natural fits. Creamy pasta, mushroom risotto and soft cheeses such as brie or young Gruyère also work. If the wine is on the leaner side, a squeeze of lemon on the fish or a light vinaigrette on the salad will keep the pairing balanced. Heavily spiced dishes and very sweet sauces will overwhelm it. Serve it chilled but not ice-cold, around 8 to 12°C (46 to 54°F). That is roughly 90 minutes in the refrigerator, or the door shelf for the last half hour before pouring. Too much cold mutes the fruit, and too little makes the acidity feel loose. Decanting isn't necessary. If the wine seems tight when first opened, ten minutes in the glass will open it up. A medium-sized white wine glass with a moderate bowl lets the aromas gather without exaggerating any oak. A wider glass is better if you find it has more weight. Wines like this are generally made to drink young. Plan to open it within a year or two of purchase, while the fruit is at its freshest, and don't cellar it expecting it to improve.