Dom Bernier Chardonnay

Dom Bernier Chardonnay is a Massachusetts-appellation white from the United States, bottled under the Esplanda label. It comes from a cool-climate, New England growing region, which is the best guide to its likely profile. The details provided don't specify oak treatment, ABV, vintage or tasting notes, so what follows describes what to expect from the style, not a measured profile. Chardonnay grown in the Northeast usually leans toward the fresher end of the grape's range. Expect orchard fruit such as green apple and pear, perhaps with a citrus edge of lemon or grapefruit peel, and brisk acidity that keeps the wine lively. Cooler seasons tend to yield lower sugar ripeness and firmer acid than California-style Chardonnay, so tropical pineapple and heavy butter are less likely. If some barrel or malolactic influence was used, look for a softer, creamier texture and a hint of toasted vanilla. Chardonnay carries no real tannin, so any grip on the finish would come from acidity or oak. Body should fall in the light-to-medium range, finishing clean and moderately long. Serve it chilled but not icy, around 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator, then ten minutes on the counter, gets it there. Straight from a very cold fridge, the fruit stays muted. Decanting isn't necessary for a wine like this; if it seems tight or closed when first poured, a few minutes in the glass is enough. A standard white wine glass with a moderately wide bowl lets the aromas open without letting the wine warm too quickly. At the table, a wine with this kind of acidity suits New England seafood especially well: steamed or fried clams, baked haddock, scallops seared in butter, and lobster rolls served with drawn butter. It also works with roast chicken, creamy pasta dishes, risotto with sweet corn or mushrooms, and soft cheeses such as brie or young cheddar. Treat it as a bottle to drink while young. Unless the producer indicates otherwise, most Chardonnay of this style is at its best within a few years of release, when the fruit and acidity are in balance. Keep it in a cool, dark place, lying on its side if the closure is a cork.