Thomas Picqout Chablis

Thomas Picqout Chablis is listed under Syrah, with Massachusetts, United States as its origin and Esplanda as the producer. The name and the category point in different directions. Chablis is traditionally the Burgundy appellation for unoaked, high-acid Chardonnay, and Syrah is a dark-skinned red grape. No tasting notes, vintage or ABV were supplied, so the guidance below follows the Syrah category. Check the bottle's label for the grape and style before choosing food or a serving temperature. If the bottle is a Syrah, expect a medium-bodied to full-bodied red with blackberry, plum and blueberry fruit. Cool-climate examples often add black pepper, olive and violet notes. Tannin is usually moderate to firm, acidity is moderate, and the finish tends to be savory, with spice and sometimes a smoky edge. Oak, if used, typically adds vanilla, clove or toast. Producers in the northeastern United States often favor a lighter, more peppery style than warm-climate Syrah, so a leaner frame wouldn't be surprising. Reds like this suit grilled and roasted meats. Good matches include lamb with rosemary, peppercorn-crusted steak, sausages, barbecue ribs, mushroom dishes and aged hard cheeses. Black pepper and char in the food echo the grape's own spice. Delicate fish and raw shellfish are better paired with a white. For serving, a red Syrah is usually best at about 60 to 65°F (16 to 18°C), which means a short rest in the fridge if it's been stored warm. Pour it into a large-bowled red wine glass so the aromatics can open up. A young, tannic bottle can benefit from 30 to 60 minutes of decanting or simply breathing in the glass.