Aichenberg Grunltliner Premium

This Grüner Veltliner is labeled as a Massachusetts wine from the United States. Grüner Veltliner is Austria's signature white grape, and it makes a dry, crisp, savory white. The listing doesn't include a tasting profile, so what follows is what the variety typically delivers. Expect green apple, lime and white grapefruit, often with a green-leaf or snap-pea note. Many bottles also show a white-pepper edge that sets the grape apart from Sauvignon Blanc and Pinot Grigio. Bottlings like this are usually light to medium in body, with bright acidity and a clean, slightly peppery finish. They are normally fermented in stainless steel, so don't expect noticeable oak. Tannin isn't a factor in a white wine like this. Because Massachusetts is a cool growing region, acidity is likely to be a defining trait. That acidity and peppery lift make the wine useful at the table. Grüner Veltliner suits vegetable-driven dishes that often clash with other wines, such as asparagus, artichokes, snap peas and fresh herbs. It also works with Wiener schnitzel, roast chicken, pork loin, and shellfish like steamed clams, scallops and cod. Its freshness and light spice stand up to mildly spiced Thai and Vietnamese dishes, sushi, and tangy cheeses like fresh chèvre. Serve it well chilled, at about 45 to 50°F, which keeps the acidity crisp without muting the aromas. Decanting isn't needed. Pour it into a standard white-wine glass, or a slightly larger tulip-shaped glass if you want more of the peppery aromatics. Wines in this style are generally made to drink young and fresh, so plan to open the bottle within a year or two of purchase rather than cellaring it.