Patz And Hall Chardonnay

Chardonnay is a grape that takes on the character of whatever the winemaker does with it, so the useful question with this bottle is which style it leans toward. The listing gives no tasting notes, ABV, vintage or oak regimen, so what follows describes what Chardonnay of this kind typically offers, not a measured profile of this wine. It is sold as a United States Chardonnay with Massachusetts listed as the appellation. Check the back label for the vintage and any mention of barrel fermentation before you choose a dish. Expect a dry, medium to full-bodied white. Stone fruit and orchard fruit, such as yellow apple, pear and peach, are the usual core. Fuller, riper versions add citrus peel, melon or a touch of tropical fruit. If the wine saw oak, look for vanilla, toast, hazelnut or a buttery, creamy texture from malolactic fermentation. If it was made in steel, it will taste leaner and crisper, with more green apple and lemon. Tannin is negligible in whites, so structure comes from acidity and texture. Moderate to fresh acidity is typical, and the finish usually runs medium in length. At the table, Chardonnay suits dishes with some richness. Roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, and pasta in cream or butter sauces all work, as do mild washed-rind and soft cheeses. A fuller, oaked bottle can also stand up to pork loin or mushroom risotto. A leaner, unoaked one does better with oysters, grilled white fish or a goat cheese salad. Heavy chili heat and strongly sweet sauces tend to flatten it. Serve it cool, not ice cold: about 8 to 12°C (46 to 54°F), which is roughly two hours in the refrigerator, or 30 minutes in the fridge from a cellar-cool bottle. Serving it too cold mutes the aroma and the oak and butter notes. Decanting isn't necessary for a young white, though pouring into a wide jug for a few minutes can help a tight, oaky bottle open up. Use a white wine glass with a moderately wide bowl, which gives the aromas room while keeping the wine cool. Most Chardonnay at this level is meant to be drunk within a few years of release, so treat it as a drink-now bottle unless the label says otherwise.