La Fiera Pinot Grigio

La Fiera Pinot Grigio is a white wine labeled with a Massachusetts appellation, so it comes from the cooler northeastern end of American winemaking. No tasting sheet comes with it, so what follows describes the style as it usually shows rather than a measured profile of this bottle. Pinot Grigio from a cool climate tends to be light to medium in body, dry, and built on crisp acidity. Expect citrus and orchard fruit such as lemon, green apple and pear, sometimes with a touch of white peach or melon, and a faint mineral or almond-skin edge on the finish. White wines of this type have no tannin to speak of. Most are fermented in stainless steel, so oak is unlikely to figure in the flavor, and the finish usually runs clean and moderately short. The acidity makes this a useful table wine for lighter food. It suits raw or lightly cooked shellfish, such as oysters, steamed clams and shrimp, along with simply grilled white fish and fried calamari with lemon. It also works with salads dressed in vinaigrette, fresh goat cheese, prosciutto with melon, and pasta in a light olive oil, garlic or lemon sauce. Heavy cream sauces and spicy dishes will tend to overpower a wine with this much delicacy. Serve it well chilled, around 45 to 50°F (7 to 10°C). About two hours in the refrigerator, or thirty minutes in an ice bucket, gets it there. Colder than that, the fruit goes quiet. Warmer, the wine can seem flat. There is no need to decant. A standard white wine glass with a moderate bowl and a slightly narrowed rim keeps the citrus aromas close to the nose without letting the wine warm too quickly. Pinot Grigio of this kind is made to be drunk young while its fruit and acidity are at their brightest. Plan to open it within a year or two of purchase rather than cellaring it.