La Fiera Pinotiano D'Abruzzo

La Fiera Pinotiano D'Abruzzo is a Pinot Grigio from Massachusetts, bottled under the Esplanda label. The name borrows from Italian geography, but the listed origin is the United States. Pinot Grigio is a pale, dry white, and cool-climate New England fruit often comes with firmer acidity than warm-region versions. The specific bottling's profile isn't published here, so treat the following as what the style usually delivers. Expect pear, green apple and citrus, perhaps a touch of melon or white blossom, in a light to medium body with no tannin to speak of. Pinot Grigio is usually fermented in stainless steel, so oak is unlikely to figure. The finish tends to be short to moderate, clean and a little mineral, with acidity doing most of the work. That profile suits food that needs a bright, neutral white beside it. Steamed or fried shellfish, clam chowder, baked haddock and oysters fit well, and so do lemon-dressed salads, goat cheese, prosciutto with melon, and risotto with peas or asparagus. Lightly seasoned chicken or pasta in a white wine and garlic sauce also work. Heavy cream sauces, spicy dishes and anything smoky or heavily charred will overpower a wine this delicate. Serve it well chilled, around 7 to 10°C (45 to 50°F). That means a couple of hours in the refrigerator, or about 30 minutes in an ice bucket if the bottle starts at room temperature. Letting it warm much past 10°C blunts the acidity and makes the fruit taste flat. It doesn't need decanting. A standard white wine glass with a moderate bowl, narrowed slightly at the rim, will keep the citrus and pear aromas concentrated. Pinot Grigio is built to be drunk young, so open this bottle soon rather than cellaring it. Reseal and refrigerate leftovers, and finish them within two or three days.