Bread Butter Pinot Grigio

BREAD BUTTER's Pinot Grigio is a US wine with a Massachusetts appellation. That is an uncommon origin for the grape, which is usually associated with northern Italy. Pinot Grigio made in a cool New England climate tends toward the lighter, crisper end of the style. Expect a pale straw color, aromas of pear, green apple, and citrus peel, and perhaps a touch of white blossom or melon. The palate in this style is usually light to medium in body, with bright, refreshing acidity and no tannin. Oak is rarely a factor, so the fruit stays clean and the finish short and dry. The vintage and exact winemaking choices aren't listed here, so check the bottle label for them. At the table, this style suits foods that need a lifted, neutral white rather than a heavy one. Raw and lightly cooked shellfish are natural matches: oysters, steamed clams, shrimp scampi, and baked or pan-seared haddock or cod. It also works with salads dressed in lemon vinaigrette, risotto with peas or asparagus, light chicken dishes, and fresh mozzarella with tomato. Its acidity can cut through a buttery sauce or a fried coating, so fish and chips is a reasonable fit. Heavily spiced or sweet dishes will overwhelm it. Serve well chilled, about 45 to 50°F, which a couple of hours in the refrigerator or thirty minutes in an ice bucket will reach. Colder than that mutes the fruit, and warmer makes the wine feel flat. It does not need decanting. A standard white wine glass with a moderate bowl concentrates the delicate aromas without letting them fade. Wines of this type are generally made for drinking young, within a year or two of release, while the fruit and acidity are at their liveliest. Don't expect it to gain complexity with cellaring. Open it soon, and finish the bottle within a day or two of opening, keeping it refrigerated and re-corked.