Joel Gott Unoaked Chard

Unoaked Chard from Joel Gott is a Chardonnay made in the United States and, going by the name, fermented and aged without new oak. Wines in this style usually taste lean and clean, with the fruit more prominent than the winemaking. Expect orchard and citrus notes such as green apple, pear and lemon, sometimes with a touch of pineapple or melon. Without oak there is little vanilla, toast or butter. Most versions are medium-bodied with crisp to moderate acidity and a short-to-medium finish. Chardonnay has no tannin to speak of, so the texture is smooth, not grippy. That profile suits food that needs a white wine with some freshness but not much weight. Roast chicken with lemon and herbs works well, as do pan-seared white fish, shrimp scampi, crab cakes and mild shellfish. It also handles creamy pasta, risotto with spring vegetables and soft cheeses like fresh goat cheese or young Havarti. Because there is no oak, it won't clash with lightly spiced dishes or salads with a citrus vinaigrette, which heavily oaked Chardonnays often do. Serve it chilled but not ice-cold, around 45 to 50°F (7 to 10°C). About two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Colder than that mutes the fruit. Decanting isn't needed, although a few minutes in the glass opens the aroma. A standard white wine glass with a slightly rounded bowl lets the fruit show without letting the acidity feel sharp. Unoaked Chardonnays like this are generally made to be opened soon after release, usually within a couple of years of the vintage, while the fruit is bright. Buy it for current drinking, not for the cellar. Once opened, recork it and keep it in the refrigerator, where it holds its character for two or three days.