Franks Family Chardonay

Family Chardonay from Franks is a Massachusetts-grown Chardonnay, a cool-climate New England origin that tells you a lot about how it will likely taste. The producer's details don't specify the winemaking, so what follows is what Chardonnay from this part of the Northeast typically delivers, not a measured profile of this bottle. Expect orchard fruit at the center, such as green apple, pear and perhaps a little lemon or white peach. The shorter, cooler growing season usually keeps acidity brisk and the body medium rather than heavy. Whether this bottle saw oak or was fermented in stainless steel isn't stated. Oak would bring vanilla, toast and a rounder texture, and steel would keep the fruit and the acidity in front. Tannin is not a factor in a white wine, and the finish in this style is generally clean and moderate in length. At the table, a Chardonnay with this kind of acidity suits foods that benefit from a squeeze of lemon. Roasted or pan-seared chicken, baked haddock or cod, steamed clams, and lobster rolls with a little butter are natural matches for a New England bottle. Pasta in a cream or white-wine sauce, risotto with mushrooms or sweet corn, and mild cheeses such as Gruyère, young Cheddar or Havarti also work well. If the wine turns out to be oaked and rounder, it will handle butter sauces and roast poultry with more confidence. If it is leaner, it will do better with shellfish and salads dressed in vinaigrette. Serve it chilled but not icy, at roughly 46 to 52°F (8 to 11°C). That is about three hours in the refrigerator, or 20 minutes in an ice bucket. Colder than that, and the fruit and any oak character go quiet. A wine of this style doesn't need decanting. Pour it straight from the bottle, and if it seems tight at first, give it a few minutes in the glass. A standard white wine glass or a Chardonnay glass with a slightly wider bowl will gather the aromas without letting them dissipate, and it leaves room for a modest pour. Plan on drinking it now. Regional Chardonnay at this level is generally made for early enjoyment, when its fruit and acidity are at their liveliest, and it isn't built for extended cellaring. Once opened, recork it, keep it in the refrigerator, and finish it within three to four days.