Oyster Bay Pinot Grigio

This Pinot Grigio from Oyster Bay comes from Marlborough, New Zealand's best-known cool-climate region at the top of the South Island, and it is bottled at 12.5% ABV. That moderate alcohol level fits the style: a light-to-medium-bodied, dry white built around freshness rather than weight. Marlborough's long, bright growing season and cool nights tend to preserve acidity in Pinot Grigio, so expect crisp citrus such as lemon and lime, with pear or green apple fruit and a floral lift on the nose. Compared with the richer, rounder Pinot Gris made in Alsace or Oregon, Marlborough examples are usually leaner and more brisk. Oak influence is not expected, and there are no tannins to speak of in a white of this kind. The finish should be clean, fairly short and refreshing, with the acidity doing most of the work. At the table, the acidity makes it a natural match for shellfish and light seafood. Oysters, steamed mussels, grilled white fish, calamari and prawns with lemon all suit it. It also works with salads dressed in vinaigrette, goat cheese, fresh mozzarella, and chicken or vegetable dishes with herbs. Its lightness lets it handle mildly spiced food, such as Thai or Vietnamese salads and fresh rolls, without being overwhelmed. Very rich cream sauces or heavily spiced red-meat dishes would overpower it. Serve it well chilled, around 7 to 10°C (45 to 50°F). Roughly three hours in the refrigerator, or 30 minutes in an ice bucket, will get it there. Colder than that mutes the aromatics, and warmer than that makes it taste flabby. Decanting isn't necessary. A standard white wine glass with a moderately narrow bowl will concentrate the citrus and floral aromas while keeping the wine cool in the glass. This is a drink-now bottle. Wines of this style are made for freshness, and their bright fruit and acidity are at their best in the first couple of years after release rather than after long cellaring. Keep the bottle in a cool, dark place until you chill it.