la Crema Sonoma Coast Chardonnay

This Chardonnay comes in a 375ml half bottle, which holds about two and a half glasses. That makes it a practical size for a dinner for two, a single-evening bottle, or trying a Chardonnay without committing to a full 750ml. The listing gives the United States as the country and Massachusetts as the appellation. No vintage, oak regimen or alcohol level is listed, so the notes below describe what Chardonnay of this kind typically offers, not a measured profile of this bottle. Expect a dry, medium-bodied white. Typical aromas are green apple, pear and citrus, and many versions add a creamy, toasty note if oak or malolactic fermentation was used. Chardonnay has no tannin to speak of, and acidity usually sits in the moderate range. Those two traits make it easy to match with food. The finish tends to be clean and medium in length. If this bottle turns out to be oaked, look for vanilla and a rounder texture. If it is not, it will taste leaner and more citrus-driven. Chardonnay of this style works with roast chicken, pan-seared scallops, lobster or crab with drawn butter, mild fish in cream or beurre blanc sauces, and pasta in light cream sauces. Soft cheeses such as brie and young Gruyère also suit it. Spicy dishes and heavily tomato-based sauces tend to overpower it. Serve it chilled to roughly 8–11°C (46–52°F). Twenty minutes out of the refrigerator takes the edge off the cold and lets the aromas open. A fuller Chardonnay is best poured at the warmer end of that range. Decanting isn't necessary. A medium-sized white wine glass with a slightly tapered rim gathers the aromas well. A half bottle also has less wine in it to stay fresh, so this one is meant to be opened soon and finished in one sitting. Wines in this category are generally made for drinking young, and there's no indication this one is meant for long cellaring.