Maso Canali Pinot Grigio

Maso Canali Pinot Grigio is a Massachusetts-appellation white wine from the Esplanda label. The details on file give the grape, the label and the American origin, but no tasting notes, vintage or ABV. What follows is therefore the profile you can usually expect from Pinot Grigio, not a measured description of this bottle. Pinot Grigio made in a cool-climate American setting tends to be light to medium in body, dry, and built around crisp acidity. Expect green apple, pear and citrus-peel aromas, possibly with a touch of white blossom or melon. Tannin is essentially absent in a white like this. Oak is rarely used for the style, so the finish is usually clean and short to moderate, with a faint mineral or almond-skin note. At the table, the high acidity and low weight make it a good partner for light, savory food. Steamed or fried shellfish, clam dishes, baked cod and simple grilled white fish all suit it. So do salads with lemon vinaigrette and fresh mozzarella with tomato. Chicken piccata, risotto with peas or asparagus, and soft cheeses such as ricotta or young goat cheese work well too. Because the wine is delicate, heavy cream sauces and strongly spiced dishes will tend to overpower it. New England seafood such as steamers, scallops and fried clams is the natural local match. Serve it well chilled, at about 45 to 50°F (7 to 10°C). That is roughly three hours in a refrigerator, or 30 minutes in an ice bucket. A bottle that is too cold will taste muted, and one that is too warm will lose its crispness and seem flabby. Decanting isn't needed, since a young, unoaked white gains little from extra air. Pour it into a standard white wine glass with a moderate bowl, which keeps the fruit aromas concentrated and the wine cool for longer than a large red-wine glass would. Wines of this style are made to be drunk young, usually within a year or two of release, while the fruit and acidity are at their liveliest. Treat it as a drink-now bottle rather than something to cellar. Once opened, it keeps well for a few days if recorked and refrigerated.