Drouhin Macon-Villages White

Mâcon-Villages is a style of white Burgundy made from Chardonnay in the southern Mâconnais, and the name on this bottle points to that. Wines in this category usually skip heavy oak and show their fruit directly. Expect green apple, pear and lemon, sometimes with a touch of white peach or a floral note. The body is typically medium, round without being rich. Acidity is fresh and moderate, and tannin is essentially absent in a white like this. The finish tends to be clean, with a light mineral or chalky edge. Because this label doesn't give a vintage or tasting profile, treat these notes as what the style usually delivers, not as measurements of this particular bottle. Serve it chilled but not cold, around 8 to 11°C (46 to 52°F). Straight from a very cold fridge, the fruit and texture stay muted. Pulling it out 15 to 20 minutes before pouring lets the apple and citrus open up. Decanting isn't needed. Pouring it into the glass is enough, and the wine is not built to need air. A medium white-wine glass with a gently tapered rim works best, since it concentrates the aromas without exaggerating the acidity. At the table, the bright acidity and moderate weight suit roast chicken with lemon and herbs, pan-seared white fish, scallops, mussels in white wine, and creamy dishes like a mushroom risotto or a gratin. It also works with soft cheeses such as young goat's cheese, Brie or Comté, and with a simple salad of fresh greens and a vinaigrette that isn't too sharp. Very spicy food and heavily smoked dishes will overpower it. Wines of this type are generally made to drink young, usually within a few years of release, while the fruit is lively. Most are not meant for long cellaring. Open it soon and it should be at its best. Any leftover wine keeps for a couple of days with the cork or cap back in and the bottle in the fridge.