Excelsior Chardonnay

Excelsior Chardonnay is a Massachusetts-appellation white wine from the Esplanda label, made from Chardonnay. The details on file don't give a vintage, ABV, or oak regimen, so what follows describes what to expect from the grape and from cool-climate New England fruit, not a measured profile of this bottle. Massachusetts sits at the cool end of American Chardonnay production. Wines from that kind of climate usually lean toward orchard fruit, such as green apple, pear, and a little lemon, over the tropical pineapple and mango of warmer regions. Expect medium body and brisk acidity. If some oak was used, you might notice light vanilla or toasted-bread notes, and if not, the wine will taste cleaner and more fruit-driven. Tannin is not a factor in a white wine. The finish in this style is typically moderate in length and crisp. For food, the acidity makes this a good partner for New England seafood. Steamed or baked haddock, pan-seared scallops, and a lobster roll with a little butter all suit it. It also works with roast chicken, creamy chowder, and soft cheeses such as brie. Dishes built on butter, cream, or corn match well with Chardonnay's weight. Very spicy food or heavy red-meat sauces would overwhelm it. Serve it chilled but not ice cold, around 8 to 12°C (46 to 54°F), which means about two hours in the refrigerator or 30 minutes in an ice bucket. A bottle taken straight from the fridge can taste muted, and as it warms slightly the fruit becomes easier to read. Decanting isn't necessary for a wine of this type. Pouring into a wide-bowled white wine glass or a standard Chardonnay glass gives the aromatics room to open without letting the acidity feel sharp. Treat it as a drink-now bottle. Most Chardonnay at this level is made for near-term enjoyment rather than long cellaring, and it is usually at its freshest within a couple of years of release. Store it on its side in a cool, dark place until you're ready to chill it.