Jadot Chassagntrachet 2016

Sold as a 2016 French white under the name Jadot Chassagne-Montrachet, this bottle points to white Burgundy, a style built on Chardonnay. The listing doesn't give a grape, ABV or tasting notes, so what follows describes what that style usually delivers, not a measured profile of this bottle. Chassagne-Montrachet whites typically show ripe orchard fruit such as pear and yellow apple, with citrus peel, hazelnut and a touch of toasted butter or brioche from barrel fermentation and lees contact. Expect a medium-full body, a rounded texture and moderate to bright acidity that keeps the richness in check. There are no tannins to speak of in a white. Oak is usually present but integrated, and the finish tends to be long, with a mineral or chalky edge. Bottle age matters here. A 2016 in this style is now past its early youth, and wines of this kind often settle into more nutty, honeyed and savory tones with several years in the cellar. Because we can't confirm how this particular bottle has been stored or how it is drinking, treat it as a bottle to open soon, not one to hold for another decade. If the cork and fill level look sound, it should be at or near its drinking window. Serve it cooler than room temperature but not ice-cold, around 10 to 13°C (50 to 55°F). Fridge-cold temperatures mute the aromatics and make the oak seem harsher. Pull it from the fridge about 20 minutes before pouring. A brief decant, or 15 to 30 minutes in the glass, can help an older white open up, though a bottle with sediment or a fragile structure may not need it. Use a medium-sized tulip glass, or a white Burgundy glass with a wider bowl, to gather the aromas. At the table, richer dishes suit it best: roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, creamy mushroom pasta, and mild washed-rind or aged Comté-style cheeses. Avoid heavily spiced or very acidic dishes, which flatten its fruit.