Gemma Di Luna Red Wine

Gemma Di Luna comes from Esplanda in Massachusetts, and it is listed under Chardonnay even though the name says "Red Wine." Chardonnay is a white grape, so check the bottle's label for the grape, style and vintage before you plan around it. The guidance below follows the Chardonnay listing and is general to the style, not a measured profile of this bottle. Chardonnay from a cool-climate East Coast state usually leans toward orchard fruit such as green apple, pear and lemon, with a firmer acidity than warm-region versions. If it has seen oak, expect softer notes of vanilla, toast or butter and a rounder, medium-to-full body. Unoaked versions come across leaner and more citrus-driven. Chardonnay has no meaningful tannin, so the structure comes from acidity and texture. The finish is typically clean and moderately long. At the table, this style suits roast chicken, pan-seared scallops, lobster with drawn butter, creamy pasta and mild washed-rind or soft cheeses like Brie. A New England seafood spread, such as baked haddock or clam chowder, is a natural match. If the bottle does turn out to be a red, it will take roasted poultry and mushroom dishes just as well, and you would serve it a little warmer. Serve a Chardonnay chilled to about 45 to 55°F. Pull it from the refrigerator about 15 minutes before pouring, because over-chilling mutes the aroma. It does not need decanting, though a short rest in the glass can open up an oaked style. Use a white wine glass with a moderately wide bowl, which gathers the fruit and oak aromas and still keeps the wine cool. Most bottles in this category are made to be drunk within a few years of release rather than cellared, so drink it soon unless the label or producer says otherwise.