Baja Campi Flegri

Baja Campi Flegri is an Italian-style white made by Esplanda in Massachusetts. The listing doesn't name the grape, vintage or alcohol level, so the notes below describe what to expect rather than a measured profile. The name echoes Campi Flegrei, the volcanic area near Naples where Falanghina is the best-known white grape. Whites in that tradition tend to be dry and medium-bodied. Expect citrus and orchard fruit such as lemon peel, green apple and pear, with a floral or lightly herbal edge. Acidity is usually bright, there is no tannin to speak of, and oak plays little or no part. The finish is typically clean and fairly short, with a faint mineral or bitter-almond note. Wines like this suit simple seafood and vegetable dishes best. Try grilled or fried calamari, steamed mussels, spaghetti with clams, or a white pizza with lemon zest and arugula. Fresh mozzarella, ricotta and light antipasti work too, as do roast chicken with herbs and salads dressed with olive oil and citrus. Its acidity cuts through fried or oily food, so it's a good match for fritto misto. Very spicy or heavily sauced dishes will overwhelm it. Serve it well chilled, around 45 to 50°F (7 to 10°C). About two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. It doesn't need decanting. Pour it straight from the bottle into a standard white wine glass or a medium tulip-shaped glass, which concentrates the citrus and floral aromas without exaggerating the acidity. This is a bottle to drink soon rather than cellar. Light, crisp whites like this are usually at their best within a couple of years of the vintage. Once opened, it keeps for two to three days if recorked and refrigerated.