Marsanne

Marsanne is a white grape from the northern Rhône that has found a home in cooler American growing regions, and this bottling from Massachusetts is made by Esplanda. The producer's details stop there, so what follows is the profile you can reasonably expect from the variety, not a measured analysis of this particular wine. Marsanne typically gives a medium-to-full body with a waxy, slightly oily texture that sets it apart from crisper whites. Expect aromas of ripe pear, yellow apple and quince, with honeysuckle or almond blossom and a hint of beeswax. In a cool New England climate the fruit tends to lean toward orchard flavors over tropical ones, and acidity usually runs moderate to bright, which keeps the weight from feeling heavy. Because white wine has no real tannin to speak of, structure comes from texture and acid. Marsanne often finishes with a gentle nutty or marzipan note and a faintly bitter-almond edge. Oak is a stylistic choice. Stainless-steel versions stay fresh and floral, while barrel-fermented or lees-aged ones add roundness and toasted nuts. Check the label or ask the shop if oak treatment matters to you. At the table, the wine's richness suits dishes that are creamy or lightly sweet rather than sharp. Roast chicken with herbs, pan-seared scallops, butter-poached lobster, and New England staples like baked haddock or clam chowder are natural matches. It also handles squash soup, risotto with mushrooms, and soft cheeses such as brie or young Comté. Mild Thai or Indian curries with coconut work well, since the wine's body stands up to gentle spice. Avoid very acidic salads or heavily smoked foods, which can flatten its delicate fruit. Serve it at about 50 to 55°F, cool but not ice-cold, since over-chilling mutes the aromatics and exaggerates any bitterness. Pulling it from the refrigerator 10 to 15 minutes before pouring is usually enough. Decanting isn't required, though a short rest in a wide glass can open the floral notes. A white wine glass with a moderate bowl, wider than a Sauvignon Blanc flute but narrower than a Chardonnay goblet, concentrates the aromas without letting them dissipate. Most Marsanne is best enjoyed within a few years of release for its fresh fruit. Well-made examples can gain honeyed, nutty depth with additional time, but unless the producer states otherwise, treat this as a bottle to drink now.