600 Campi Glera

600 Campi Glera is a Massachusetts wine from Esplanda, made from Glera, the white grape best known as the base of Italian Prosecco. The details provided don't say whether this bottling is sparkling, frizzante or still, or how it was vinified, so check the label for the style. The notes below describe what Glera typically offers, not a measured profile of this bottle. Glera wines usually show light body and modest alcohol, with aromas of green apple, white peach, pear and white blossom. Some bottlings add a touch of citrus peel or honeysuckle. Acidity tends to be fresh to moderate, tannin is essentially absent, and oak is rarely used, so expect a clean, fruit-driven wine with a short to medium finish. If this one is sparkling, a fine bead and a dry to off-dry finish are the likely profile. A still version would taste softer and rounder. Its light structure suits salty and fried foods, such as fried calamari, prosciutto and melon, or a salty hard cheese like Parmigiano. It also works with shellfish, light salads and soft-ripened cheeses. Delicate flavors do best alongside it, and heavily spiced or rich dishes will overwhelm it. Serve it well chilled, around 42 to 48°F (6 to 9°C), which keeps the acidity crisp and the fruit lively. Decanting isn't needed. A standard white wine glass or a tulip-shaped flute holds the aromas better than a wide, shallow coupe. Wines from this grape are generally made for drinking young, so plan on enjoying it soon rather than cellaring it.