Catena White Bone Chardonnay

White Bone Chardonnay comes from Catena and is labeled as a Massachusetts wine from the United States. That is an unusual origin for the grape, since most Chardonnay on shelves comes from California, Burgundy or Argentina. The label doesn't give a vintage, ABV or official tasting notes. What follows is what Chardonnay from a cool Northeastern climate typically offers, so treat it as expectation rather than a measured profile. Cool-climate Chardonnay usually leans toward orchard fruit such as green apple, pear and white peach, sometimes with a citrus edge of lemon or grapefruit pith. Acidity tends to run brisk, which gives a lean, fresh line through the palate. The body is often light to medium, and the finish is crisp rather than broad. If this bottle saw oak, expect a little toasted vanilla or baked-apple spice. If it was fermented in steel, expect a cleaner, more mineral and fruit-driven wine. Tannin is not a factor in a white wine, so structure comes from acidity and texture. At the table, a Chardonnay of this style suits foods that match its freshness. Steamed or fried shellfish, clam chowder, pan-seared scallops, roast chicken with herbs, and lemon-butter fish are all natural fits. Soft cheeses like brie or fresh goat cheese also work, and so do creamy pasta dishes where the acidity can cut through the richness. Serve it chilled, around 45 to 50°F. That is a few degrees warmer than a standard refrigerator holds, so pull the bottle out about 15 minutes before pouring. Colder temperatures mute the fruit, and warmer ones make the wine taste soft or flabby. Decanting isn't needed. A medium-sized white wine glass with a moderately wide bowl lets the aromas open without letting a lean wine lose its freshness too quickly. Wines like this are generally made to be opened soon after purchase, so plan to drink it within a year or two rather than cellaring it.