Frontera Pinot Grigio

Frontera Pinot Grigio is a Massachusetts-appointed white wine made from Pinot Grigio, the grey-skinned grape that is usually vinified into a dry, light-to-medium-bodied style. The details on file give the grape, the American origin and the Massachusetts appellation, but no tasting panel, ABV or vintage. What follows is what Pinot Grigio from a cool-leaning New England setting typically delivers, not a measured profile of this bottle. Expect a pale straw color and a restrained nose of pear, green apple and citrus peel, sometimes with a touch of white blossom or wet stone. On the palate, wines in this style tend to be crisp and clean, with bright acidity, a light-to-medium body, and little to no tannin, since the grape has no red skin pigment to extract. Oak is rarely part of the picture. Most Pinot Grigio is fermented and aged in stainless steel to keep the fruit fresh, so look for a short, tidy finish with a hint of lemon or almond skin, not buttery or toasty notes. That profile suits lighter food. Pair it with steamed or fried shellfish, oysters, shrimp scampi, baked cod or haddock, and New England clam dishes where a squeeze of lemon already sits alongside the plate. It also works with salads dressed in vinaigrette, goat cheese, fresh mozzarella, prosciutto-wrapped melon, and pasta in light olive-oil or lemon sauces. Very spicy or heavily cream-based dishes will overwhelm a wine this delicate. Serve it well chilled, around 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator, or about 30 minutes in an ice bucket, is enough. Decanting is unnecessary. Pour it straight from the bottle into a standard white-wine glass with a modest bowl, which holds the aromatics without letting the wine warm too quickly. Pinot Grigio of this type is made for early drinking, so plan to open it within a year or two of purchase rather than cellaring it, since the fresh fruit and acidity are what it offers and they fade with time.