Bertrand Laigle Chardonnay

Laigle Chardonnay from Bertrand carries a Massachusetts designation, which is unusual for a grape normally associated with California, Burgundy or Australia. New England is a cool, short-season growing region, and Chardonnay from cool climates usually leans toward orchard-fruit flavors such as green apple, pear and lemon zest rather than tropical fruit. Expect a medium body and brisk, clean acidity. The producer hasn't published details on oak or malolactic fermentation. If the wine was fermented in steel, expect a crisp, fruit-driven profile. If it saw barrel, expect a rounder texture with notes of toast, butter or vanilla. Chardonnay has no tannin to speak of, so the finish comes from acidity and fruit, usually a clean, moderately long close rather than a grippy one. At the table, this style suits foods that match its freshness. Pan-seared scallops, steamed lobster with drawn butter and New England clam chowder are all natural fits, since the acidity cuts through richness without overpowering delicate seafood. Roast chicken with herbs, pork loin with apples, and mild cheeses such as Gruyère, Havarti or young cheddar also work well. Heavily spiced dishes and bold tomato sauces tend to overwhelm a medium-bodied white like this. Serve it lightly chilled, around 48 to 53°F (9 to 12°C). That is cool enough to keep the acidity lively but not so cold that the fruit goes quiet, which is a common mistake with Chardonnay straight from a refrigerator. Pull it from the fridge about 15 minutes before pouring. It doesn't need decanting, though a few minutes in the glass will open the aromas. A standard white wine glass with a moderately wide bowl lets the fruit and any oak notes develop without letting the acidity dominate. Most Chardonnay at this level is made for drinking within a couple of years of release, and nothing in the details suggests otherwise. Treat it as a bottle to open soon rather than one to cellar. It is best enjoyed while the fruit is still fresh and the acidity is bright.