Los Vascos Chardonnay

Los Vascos Chardonnay is a Massachusetts white wine made from Chardonnay, a grape that can taste very different depending on how it is grown and handled. The listing doesn't say whether this bottle saw oak or malolactic fermentation, so the profile below is what Chardonnay from a cool New England climate usually shows, not a measured description of this wine. Expect orchard fruit such as green apple and pear, possibly a note of citrus or stone fruit. Cooler regions tend to give medium body and brisk acidity, with a finish that is clean and moderately long. If this bottle was fermented or aged in oak, the likely signs are a rounder texture and hints of vanilla, toast or baked apple. If it was made in steel, expect a leaner, more fruit-driven style. Tannin is not a factor in a white wine like this, and the structure comes mainly from acidity. For food, Chardonnay with this kind of acidity suits New England staples. Steamed or baked shellfish, pan-roasted haddock or cod, scallops in brown butter and lobster with drawn butter all work well. Roast chicken, creamy pasta, mushroom risotto and mild washed-rind or soft cheeses are good matches if the wine has some richness. A crisper, unoaked bottle also handles lemony salads and fried seafood. Very spicy dishes and heavy tomato sauces would overpower it. Serve it chilled but not ice-cold, at roughly 48 to 54°F (9 to 12°C). About two hours in the refrigerator, then 10 minutes on the counter, usually gets it there. Straight from a cold fridge, the fruit tends to go quiet. Decanting is not necessary, though a few minutes in the glass will open up the aromas. A white wine glass with a moderately wide bowl lets the fruit and any oak notes develop without losing the freshness. Most regional Chardonnay is made to be enjoyed within a few years of release, and nothing in the details here points to a bottle meant for long cellaring. Treat it as a drink-now wine, best opened while the fruit is still lively.