Santiago Queirolo Borgona

Santiago Queirolo Borgona is listed as a white wine from Massachusetts, and the details provided don't name the grape, vintage, alcohol level or oak treatment. The notes below describe what a still, dry-to-off-dry white from a cool New England growing region usually delivers. They are not a measured profile of this bottle. "Borgona" is the Spanish-language form of Burgundy, so a Chardonnay-leaning, medium-bodied style would be a reasonable expectation. The grape is not confirmed, though. Cool-climate whites from the Northeast typically show crisp orchard fruit such as green apple, pear and ripe citrus. They often add a light floral or mineral note and a lively, mouth-watering acidity that keeps the wine fresh. White wines of this kind rarely have noticeable tannin. If there has been oak or lees contact, expect a rounder texture and a hint of toast or butter. Without it, the finish should be clean and fairly short to medium in length. Check the back label for residual sugar, since an off-dry bottle will taste noticeably softer than a dry one. At the table, wines like this suit shellfish, especially steamed clams, oysters and scallops, which fits Massachusetts well. They also work with baked or pan-seared white fish, roast chicken, and soft cheeses such as brie or fresh goat cheese. If the wine turns out to be off-dry, it handles mildly spicy dishes better than a bone-dry one would. Serve it chilled at about 7 to 10°C (45 to 50°F). Pull it from the refrigerator 10 to 15 minutes before pouring if it has been very cold, so the aromas can open up. Decanting isn't needed, though a brief rest in the glass is fine. A medium-sized white wine glass with a slightly tapered rim will concentrate the fruit and floral aromas. Unless the producer indicates otherwise, treat it as a drink-now bottle, best enjoyed within a couple of years of purchase rather than cellared.