Wander Ivy Chardonnay

Wander Ivy Chardonnay is a Massachusetts wine from Esplanda, made in the United States. Chardonnay grown in a cool New England climate tends to come out leaner and more acid-driven than the broad, tropical versions from warmer regions. Expect orchard fruit such as green apple and pear, possibly with citrus and a little stone fruit. The body should land in the light-to-medium range, with brisk acidity and a clean, moderately long finish. Chardonnay carries no real tannin, so any grip comes from acidity or oak. The details on file don't say whether this bottle saw oak, so check the label or ask in store. If it did, look for soft vanilla, toast or butter. If it didn't, expect a crisper, fruit-forward style. This kind of Chardonnay is built for food. Its acidity cuts through richness, so it suits roast chicken, pan-seared scallops, lobster or crab with drawn butter, and creamy pasta dishes such as carbonara or fettuccine Alfredo. It also works with New England staples like clam chowder and baked haddock. Soft cheeses such as brie, young Gruyère or mild cheddar are good matches. Very spicy dishes and heavily tomato-based sauces will overpower a wine of this weight. Serve it chilled, around 48 to 55°F. Straight from a cold fridge it will taste muted, so pull it out 15 to 20 minutes before pouring. If the wine is oaked, the warmer end of that range brings out more texture. Decanting isn't needed, though a brief swirl in the glass opens up the aroma. A standard white wine glass with a moderately wide bowl shows the fruit and lets a little air in without letting the aroma escape. Fill it only a third full. Unless the label says otherwise, treat this as a drink-now bottle. Most regional Chardonnay is made for enjoyment within a few years of release, and the fresh fruit and acidity are usually at their best early. Keep it on its side or upright in a cool, dark spot away from heat, and finish it within a few days of opening, with the cork or screw cap back on and the bottle in the fridge.