Monsanto 2019 Chard

This 2019 Chardonnay carries a Massachusetts appellation, which is unusual on a shelf dominated by California and Burgundy. New England sits in a cool growing region, and cool-climate Chardonnay usually leans toward orchard and citrus fruit rather than tropical richness. Expect green apple, pear and lemon, possibly a touch of white peach, with brisk acidity running through the middle. The label doesn't say whether the wine saw oak or malolactic fermentation. If it did, expect a rounder, creamier texture with some vanilla or toast. If it was made in steel, expect a leaner, cleaner style. Either way, Chardonnay is a dry, tannin-free grape, so structure comes from acidity and body rather than grip. At the table, a wine in this style suits foods that match its freshness. Steamed or fried clams, baked haddock, scallops in brown butter and lobster with drawn butter are natural fits for a New England bottle. Roast chicken, creamy pasta with sautéed mushrooms, and soft cheeses such as brie or young Gouda also work. Acidity helps cut through the richness of all of these. A lemon-heavy or herb-driven dish will highlight the fruit, while a heavily spiced or very sweet sauce will overwhelm it. Serve it chilled but not icy, around 48 to 54°F. Straight from a cold refrigerator the aromas stay muted, so pull it out 15 to 20 minutes before pouring. Decanting isn't necessary for a wine like this. If it does show oak, a few minutes of air in the glass is enough to open it up. A standard white wine glass with a moderately wide bowl, or a slightly larger Chardonnay glass, lets the aromas gather without exaggerating alcohol. Because it is a 2019, it has already had several years in bottle, and most Chardonnay at this level is meant to be enjoyed now rather than held. Any further cellaring is unlikely to add much. If the bottle has been stored cool and away from light, it should be ready to open.