Lo Ca Chardonnay

Lo Ca Chardonnay is a Massachusetts-appellation white from the Esplanda label, which makes it a good bottle for anyone curious how Chardonnay behaves in a cool New England climate. Fruit grown in that region generally ripens more slowly than California fruit. Expect a leaner, fresher profile than the big, buttery Chardonnays many drinkers associate with warmer places. Styles like this usually show orchard fruit such as green apple and pear, sometimes with a citrus edge of lemon or grapefruit pith. Acidity tends to be bright and the body light to medium. Chardonnay carries no real tannin, so the structure comes from acid and texture, not grip. The details we have don't say whether this bottle saw oak, malolactic fermentation or stainless steel only. If oak was used, expect a touch of vanilla or toasted spice and a rounder mid-palate. If it wasn't, the finish should run crisp and clean. At the table, a wine in this lighter, higher-acid register suits foods that are rich but not heavy. Roasted chicken with herbs, pan-seared scallops, and New England staples like steamed clams, baked haddock, or a lobster roll with a little melted butter all work well, because the acidity cuts through the fat. Soft cheeses such as brie, young cheddar, or fresh goat cheese are easy partners. So are creamy pasta dishes and corn chowder. Avoid very spicy dishes and heavily smoked or char-grilled red meats, which will overpower a wine of this weight. Serve it cool, not ice cold: about 48 to 53°F (9 to 12°C) lets the fruit and any subtle oak show, while fridge-cold temperatures mute them. Pull the bottle from the refrigerator 15 to 20 minutes before pouring, or chill it for about 90 minutes if it starts at room temperature. Pouring it into a glass and letting it sit a few minutes does the same job. A standard white wine glass, or a slightly wider Chardonnay glass with a gentle taper, gathers the aromas and keeps the wine from warming too quickly. No vintage or aging information is given for this bottle. Unless the producer indicates otherwise, treat it as a drink-now wine, best enjoyed within a couple of years of release while the acidity and fruit are lively. Lean, unoaked or lightly oaked Chardonnays rarely gain much from long cellaring.