Ironstone Chardonnay

Ironstone Chardonnay comes from Massachusetts, a cool-climate region, and it's made under the Esplanda label. The listing doesn't give a vintage, oak regimen, or ABV. What follows is what to expect from a Chardonnay grown in a cooler Northeastern climate, not a measured profile of this bottle. Chardonnay from cooler sites usually shows orchard and citrus fruit, such as green apple, pear, and lemon, rather than the tropical pineapple and mango of warmer regions. Acidity tends to be brisk, the body medium, and the finish clean. If this bottle saw oak, look for a touch of vanilla, toasted bread, or butter. If it was fermented in steel, it should taste crisper and more focused on fruit. Chardonnay has no tannin to speak of, so structure comes from acid and texture. That makes the bottle flexible at the table. Roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, and New England clam chowder all work with a medium-bodied white of this kind. Its acidity cuts through cream and butter, and the body holds up against shellfish. Soft cheeses such as brie or young cheddar, and mushroom risotto or a squash-based pasta, are good matches too. If the wine turns out to be oaky and rich, lean toward butter sauces and poultry. If it's lean and steely, lean toward oysters, white fish, and salads with a lemon dressing. Serve it chilled but not icy, at about 48 to 54°F (9 to 12°C). Pull it from the refrigerator 15 to 20 minutes before pouring, because cold numbs the fruit and the aroma. Decanting isn't needed for a wine in this style. A short rest in the glass is enough to open it up. A medium white-wine glass with a slightly wider bowl suits Chardonnay. It gives the aromas room to gather and still narrows toward the rim. Most Chardonnay at this level is made to be opened soon after release, not cellared. Plan to drink it within a couple of years, while the fruit and acidity are at their freshest. Once opened, recork it and keep it in the refrigerator for up to three or four days.