Twenty Rows Chardonnay

Twenty Rows Chardonnay is a white wine from Massachusetts, which puts it in a cool-climate, Northeast style rather than a warm-region one. The listing gives no vintage, alcohol level, or oak regimen, so the notes below describe what Chardonnay grown in this kind of climate usually shows, not a measured profile of this bottle. Expect orchard fruit such as green apple and pear, possibly citrus, with brisk acidity and a lighter, leaner frame than California bottlings. If it saw oak or lees contact, it may add a creamier texture with hints of toast or butter. If it was fermented in steel, it will taste cleaner and more fruit-driven. The finish in cooler-site Chardonnay tends to be crisp and moderate in length. Serve it at about 8 to 10°C (46 to 50°F). Straight from a very cold fridge it will taste muted, so pull it out 15 to 20 minutes before pouring. Decanting isn't needed for a wine in this style. If it comes across as tight, a few minutes in the glass will open it up. A medium-sized white wine glass with a gently tapered rim suits it. It concentrates the apple and citrus aromas without exaggerating alcohol. The acidity points toward New England seafood. Steamed or fried clams, baked haddock, scallops in brown butter, and lobster rolls with a light touch of mayonnaise all fit. It should also work with roast chicken, creamy pasta with herbs, and mild cheeses such as young Gruyère or aged cheddar. A fuller, oak-influenced version would handle richer sauces better. Heavily spiced dishes would overpower the fruit. Treat this as a bottle to drink soon. Most Chardonnay at this level is built for freshness and gives its best within a few years of release, not for long cellaring. Keep it on its side in a cool, dark spot, and once opened, re-cork it and refrigerate. It will hold for two to three days. One note for the catalog: the listing's category tag says Cabernet Sauvignon, but the product name says Chardonnay. This copy follows the product name, so please check which grape is correct.