Talmard Macon Chardonnay

Talmard Macon Chardonnay is a Massachusetts-labeled Chardonnay from Esplanda, a New England bottling of a grape better known from Burgundy and California. The "Macon" in the name points to the lean, fruit-forward Mâcon style of southern Burgundy. That style is a reasonable guide to what to expect, though the label doesn't confirm how this wine was made. Chardonnay from cooler Northeastern climates usually shows crisp acidity and moderate alcohol, so expect orchard fruit such as green apple, pear and perhaps a little citrus, with a clean, medium-bodied palate. Chardonnay has no tannin to speak of, and wines in this lighter style tend to keep oak influence modest, so any toast or vanilla should be a background note. Expect a dry finish with a mineral or lemony edge rather than a buttery, heavy one. That profile suits food with some richness or salt. Steamed or fried clams, baked haddock, scallops in brown butter and a New England lobster roll all fit well, because the acidity cuts through fat and sweet shellfish meat. Roast chicken with herbs, soft cheeses such as brie or fresh goat cheese, and creamy pasta with lemon also work. Very spicy dishes and heavily smoked meats will overpower a wine of this weight. Serve it chilled to about 45 to 50°F, which is roughly 90 minutes in a refrigerator or 20 minutes in an ice bucket. A bottle taken straight from a cold fridge will taste muted and tight, so let it sit out for ten minutes or so. It doesn't need decanting. Pour it into a medium-sized white wine glass with a modest bowl, which gathers the fruit aromas without letting them fade. Wines in this style are generally made for drinking young, so treat this as a bottle to open within a year or two of purchase, while the fruit and acidity are at their liveliest. Nothing in the details suggests it is built for long cellaring.