la Palma Aragosta

Aragosta is a Sardinian white from La Palma, bottled at 12.5% alcohol by volume. That is moderate for an island white, so expect something light to medium in body rather than a heavy, high-alcohol wine. The label doesn't name the grape. Sardinian whites are most often built on varieties like Vermentino, so expect a dry, fresh style with citrus (lemon, lime peel), green apple or pear, and a faint saline or herbal edge typical of the island's coastal vineyards. Acidity should be bright, tannin is essentially absent in a white like this, and oak is unlikely to play a role. The finish in this style tends to be clean and a little bitter-almond or mineral. The name is Italian for spiny lobster, and the wine suits that kind of seafood. Grilled or steamed shellfish, spaghetti with clams, crudo, fried calamari and simple baked sea bream all work, because the acidity cuts through olive oil and butter without overwhelming delicate flesh. It also suits lemony chicken, young pecorino, and vegetable dishes with fresh herbs such as zucchini, fennel or asparagus. Avoid heavy cream sauces and strong spice, which will flatten its freshness. Serve it well chilled, around 7 to 10°C (45 to 50°F). Pull it from the fridge about ten minutes before pouring if you want the aromas to open up. It doesn't need decanting. A standard white wine glass with a moderate bowl is ideal, since it concentrates the citrus and herbal aromas without letting them fade. This is a drink-now bottle. Light, unoaked Mediterranean whites like this are at their best within a couple of years of the vintage. Cellaring is unlikely to reward you, because the fruit and zest fade before any new complexity develops.