Is Argiolas Vermentino Di

Vermentino is a light-to-medium-bodied Italian white grape, and this bottle is listed in the Italian white category. Styles like this usually show citrus first: lime, lemon zest and green apple, with white peach or pear in riper examples. Expect a faint saline or bitter-almond edge on the finish, along with herbal notes such as fennel or wild herbs. Acidity is typically bright and body moderate, with no tannin to speak of. Vermentino is usually fermented and aged in stainless steel, so expect no oak influence, and the finish tends to be clean and fairly short to medium in length. The listing doesn't give a vintage, alcohol level or tasting notes, so treat these as the usual profile of the style, not measured figures for this wine. The saltiness and acidity make Vermentino a natural match for seafood. Grilled branzino, fried calamari, steamed clams, raw oysters and linguine with vongole all suit it, as does shrimp scampi with plenty of lemon. It also works with dishes built on green herbs, such as pesto pasta, zucchini fritters, and chicken with salsa verde or basil. Soft goat cheese and young pecorino are good cheese choices. Heavy cream sauces and strongly spiced dishes will overpower a wine of this weight. Serve it chilled, at about 8 to 10°C (46 to 50°F). That's roughly three hours in the refrigerator, or 30 minutes in an ice bath if you're short on time. Colder than that mutes the aromatics, and warmer makes the acidity feel loose. It doesn't need decanting. Pouring it straight from the bottle is fine, and the aromas show best soon after opening. A standard white wine glass with a moderate bowl is ideal. It narrows enough at the rim to hold the citrus and herbal aromas without letting them fade, and it keeps the wine cool in the hand. Most Vermentino is made to drink young, within a couple of years of release, while the fruit and acidity are at their liveliest. Unless the producer indicates otherwise, treat this as a drink-now bottle and not one for long cellaring.