Barefoot Pinot Grigio

Barefoot Pinot Grigio is a California white at 12.5% ABV, made in the light, crisp style that the grape is known for. Wines like this typically show citrus and green apple on the nose and palate. Expect lemon or lime-like brightness and a firm, juicy apple note, with little to no oak influence. The body is light, the tannin is essentially absent, as in any white wine, and the acidity is refreshing rather than sharp. The finish is usually short and clean, which suits a wine meant for easy sipping rather than contemplation. Because the style is lean and unoaked, it works best served well chilled, around 45 to 50°F (7 to 10°C). About two to three hours in the refrigerator gets it there. If it sits in a glass for a while, the aromas of apple and citrus fade quickly as it warms, so pour smaller servings and keep the bottle on ice or in the fridge between refills. There is no reason to decant a wine like this. Opening it and pouring is all it needs. A standard white wine glass with a moderate bowl and a slightly narrowed rim is a good choice. It concentrates the fruit aromas without letting the cold wine warm too fast in your hand. At the table, the high acidity and light fruit make it a natural partner for foods that would overwhelm a heavier wine. Try it with shrimp or white fish, such as baked cod or tilapia, finished with lemon. It also suits salads with vinaigrette, goat cheese, fresh mozzarella, light pasta dishes with olive oil or a cream-free sauce, and chicken or pork cooked simply. Its crispness can cut through fried appetizers, and it handles mildly spiced dishes well. Very rich, heavily spiced, or strongly smoky food will tend to overpower it. This is a drink-now bottle. Wines in this light, fruit-forward style are made to be enjoyed within a year or two of release, when the citrus and apple notes are at their brightest, and they are not built for cellar aging. Keep it in a cool, dark spot, and once opened, re-cork or seal it and finish it within a few days for the best freshness.