Robert Mondavi Private Selection Chardonnay

Robert Mondavi Chardonnay is a California white built around the ripe orchard and tropical fruit that the state's warmer growing areas tend to give this grape. The house leans toward the Napa Valley style, so expect yellow apple, pear and pineapple on the nose and palate, with a rounder, creamier texture than an unoaked Chardonnay. Wines in this mold usually show restrained oak, such as a touch of vanilla, toasted spice or butter that supports the fruit without overwhelming it. The body is medium to full, and the acidity is enough to leave the finish clean and crisp rather than heavy. That balance of creamy texture and fresh acidity makes the wine a good partner for richer dishes. Roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, and pasta in cream or butter sauces all suit the weight of the wine. Mild cheeses such as Gruyère, Brie or young Gouda work well too. Corn chowder, risotto with mushrooms and grilled pork are also sensible choices. Avoid very spicy or heavily acidic dishes, which can flatten the fruit. Serve it chilled but not cold, around 8 to 12°C (46 to 54°F). A few hours in the refrigerator, then 10 to 15 minutes on the counter, is about right. Fridge-cold temperatures mute the aromas, and warmer than about 13°C (55°F) can make the oak and alcohol feel heavy. Decanting isn't needed. If you want to open it up, a short swirl in the glass does the job. A standard white wine glass with a slightly wider bowl suits Chardonnay best, since it gives the aromas room to develop while keeping the wine from warming too quickly. Chardonnay at this level is made to drink on release and is best enjoyed within a couple of years of purchase while the fruit is fresh. It isn't a bottle to cellar for the long term. Keep it in a cool, dark place away from heat, and once opened, recork it and refrigerate it for up to three or four days.