Anemos White

Anemos White is a white blend from Massachusetts, made by Esplanda. The details on file don't name the grapes or give a vintage, so the notes below describe what blends from cool-climate New England vineyards usually show. Treat them as expectations, not a measured profile. Wines from this region tend to be fresh and bright, with crisp acidity, light to medium body, and little or no oak influence. Expect citrus and orchard fruit such as lemon, green apple and pear. A floral or lightly herbal lift is common, and so is a clean, moderately long finish. With no red-wine tannin, the structure comes from acidity, which makes it a lively, refreshing bottle rather than a heavy one. Coastal New England cooking suits this style well. Think steamed clams, oysters, pan-seared scallops, baked cod, or a lobster roll, where the acidity cuts through butter and brine much as a squeeze of lemon would. It also works with grilled chicken, goat cheese salads, fresh herbs, and mild or soft cheeses such as chèvre and young cheddar. Lightly spiced dishes, such as Thai or Vietnamese salads and fresh summer rolls, are good matches for the fruit and crispness. Avoid rich, heavily sauced red-meat dishes, which will overwhelm a wine of this weight. Serve it chilled, around 45 to 50°F, which is about two hours in the refrigerator or thirty minutes in an ice bucket. Colder than that mutes the aroma, and warmer makes the acidity feel loose. Decanting isn't needed. Pour it straight from the bottle into a standard white wine glass, or a slightly narrower tulip-shaped glass, which concentrates the aromatics and keeps the wine cool in the hand. Unless the producer says otherwise, treat this as a drink-now bottle. Light, high-acid white blends are made to be enjoyed within a few years of release, while the fruit is at its freshest, and are not built for long cellaring. If you open it and don't finish it, recork it and keep it in the refrigerator. It should hold its character for two to three days.