Anselmi San Vincenzo

Anselmi San Vincenzo is listed as an Italian white wine, and the details on file don't name its grape, vintage or alcohol level. What follows describes what Italian whites in this style usually offer, not a measured profile of this bottle. Check the label for the blend and vintage. Expect a dry, light-to-medium-bodied white with crisp acidity and little or no oak influence. Aromas in this category usually run to green apple, pear, lemon peel and white flowers, often with a faint almond or mineral note. Tannin is essentially absent in whites like this. The finish tends to be clean and fairly short, with a slightly bitter almond edge that Italian whites are known for. That acidity makes the wine a good match for food. Raw or lightly cooked shellfish, grilled white fish, fried calamari, risotto with vegetables or seafood, and simple pasta with olive oil, garlic and lemon all suit it. It should also work with prosciutto and melon, fresh mozzarella, and soft cheeses such as ricotta or young goat cheese. Dishes with heavy cream sauces or strong tomato-based braises would overpower it. Serve it chilled, at roughly 45 to 50°F (7 to 10°C). Two to three hours in the refrigerator, or about 30 minutes in an ice bath, is enough. Decanting isn't needed. If it tastes tight when first poured, let it sit in the glass for a few minutes. A standard white wine glass with a moderate bowl keeps the aromatics focused without letting the wine warm too fast. Unless the label or producer says otherwise, treat it as a drink-now bottle. Light Italian whites are usually at their best within a few years of the vintage, when the fruit and acidity are freshest. Once opened, recork it and keep it in the refrigerator for up to three days.