Kendall Jackson Grand Reserve Chardonnay

This is a Chardonnay listed under the Kendall Jackson name, with the United States and Massachusetts given as its origin. The listing gives no vintage, oak regimen or alcohol level, so the notes below describe what Chardonnay at this level usually delivers, not a measured profile of this bottle. Expect a dry, medium-to-full-bodied white. Typical flavors are ripe orchard and stone fruit such as apple, pear and peach, often with citrus or a touch of tropical fruit. If it saw some oak, there may be vanilla, toast or a buttery, creamy texture from malolactic fermentation. Chardonnay of this style usually has moderate acidity and a soft, rounded finish, and tannin is essentially absent because it is a white wine. Serve it chilled but not icy, around 8 to 11°C (46 to 52°F). Straight from a cold fridge, the fruit and any oak character will be muted, so give it 15 to 20 minutes on the counter after refrigerating. Decanting isn't needed. Pouring it into a standard white wine glass or a slightly wider Chardonnay glass is enough, and the wider bowl gives the aromas room to open. At the table, the weight of the wine suits roast chicken, pan-seared salmon, lobster or crab with drawn butter, creamy pasta, and mild soft cheeses such as brie. Corn chowder and risotto with mushrooms also work, since they match its fuller texture. Sauces with a lot of heat or acidity tend to overpower it. Wines of this type are made to be opened soon after purchase and drink best within a year or two of release. Treat it as a bottle for now, not for the cellar.