I Lauri Tavo Pinot Grigio

I Lauri Tavo Pinot Grigio is a white wine made under the Esplanda label in Massachusetts, which puts it among the cooler-climate, East Coast takes on a grape better known from northern Italy and the West Coast. The details on file don't include a tasting sheet, so what follows is the profile you can reasonably expect from Pinot Grigio grown in a cool region, not a measured description of this bottling. Expect a pale straw color and a light to medium body. The fruit usually runs to pear, green apple and lemon, sometimes with a hint of melon or white blossom. Acidity tends to be crisp and the finish short and clean. Pinot Grigio is normally fermented and aged in stainless steel, so oak is rarely a factor, and as a white wine it has no meaningful tannin. A cool growing season such as New England's can push the profile toward leaner, more citrus-driven fruit than the riper, rounder versions from warmer places. At the table, wines like this suit food that doesn't need a heavy counterweight. Raw and lightly cooked shellfish, fried calamari, steamed clams and baked white fish are natural matches, as are lemon-dressed salads, risotto with peas or asparagus, and pasta in a light olive oil and garlic sauce. Soft goat cheese and prosciutto-wrapped melon also work. The acidity cuts through fried foods, but a spicy or cream-heavy dish will overpower the wine. Serve it well chilled, around 45 to 50°F, which a couple of hours in the refrigerator will reach. Straight from the fridge is fine, but let it sit for a few minutes if the aromas seem muted. It doesn't need decanting. A standard white-wine glass with a slightly narrowed rim will concentrate the delicate citrus and orchard-fruit aromas. This is a drink-now bottle. Pinot Grigio is made for freshness, and styles like this generally taste best within a year or two of release, not after extended cellaring.