Anselmi Friuli Pinot Grigio

Anselmi Friuli Pinot Grigio is a Pinot Grigio, a grape that normally makes a dry, light-bodied white. The listing gives the producer as Esplanda and the origin as Massachusetts, United States. The "Friuli" in the name is a style reference, and this copy takes the origin from the listed details. No vintage, ABV or tasting data was supplied, so what follows describes what Pinot Grigio typically does in the glass. It is not a measured profile of this bottle. Expect a pale straw color and a restrained nose of pear, green apple and citrus peel, possibly with a touch of white blossom or almond. On the palate, Pinot Grigio in this style is usually crisp and clean, with moderate to high acidity, little or no tannin, and no obvious oak. Most examples are fermented in stainless steel to keep the fruit bright. The finish tends to be short to medium and dry, sometimes with a faint mineral or bitter-almond note. Cooler-climate regions like New England generally push this style toward higher acidity and leaner fruit. Serve it well chilled, around 7 to 10°C (45 to 50°F), which keeps the acidity lively without muting the aromatics. It needs no decanting. A standard white wine glass with a modest bowl is enough, and a slightly tapered rim helps concentrate the delicate citrus and pear notes. Pinot Grigio like this is made to drink young, so plan to open it within a year or two of purchase rather than cellar it. At the table, the high acidity and light body suit raw or lightly cooked shellfish, grilled white fish, calamari, and pasta with lemon, olive oil or clam sauce. It also works with fresh salads, goat cheese, prosciutto and melon, and mild chicken dishes. Avoid heavy tomato-cream sauces or strongly spiced food, which will overwhelm its subtlety.