Teperberg Impression Chard Kos

This Chardonnay is listed as a Massachusetts wine from the United States. New England is a cool-climate region, and cool-climate Chardonnay usually shows brisk acidity and a leaner build than warmer-region bottlings. The listing doesn't give a vintage, oak regimen or alcohol level, so expect the general profile of the style rather than a measured one. That profile is typically orchard and citrus fruit, such as green apple, pear and lemon, sometimes with a touch of stone fruit. The body usually sits from light to medium, with no tannin to speak of and a finish that is clean and moderately long. If this bottle saw oak, you may notice a little vanilla, toast or butter on the palate. If it was fermented in steel, the fruit and acidity will be more direct. Serve it chilled to about 45 to 50°F (7 to 10°C). Thirty minutes in the refrigerator before opening is plenty, or an hour if it starts at room temperature. Going colder than that mutes the fruit. Decanting isn't necessary for a white of this kind, though a few minutes in the glass will soften any initial sharpness. A standard white wine glass with a moderately tapered bowl keeps the aromatics focused. Fuller, oak-influenced bottles do better in a slightly wider glass. At the table, the acidity makes it a good match for roast chicken, pan-seared white fish, crab or lobster with drawn butter, and New England clam chowder. It also suits soft cheeses such as brie or fresh goat cheese, and creamy pasta dishes where the wine's acidity cuts through the sauce.