Santa Cristina Pinot Grigio

Santa Cristina Pinot Grigio is listed as a Massachusetts bottling, which is an unusual origin for this grape. Pinot Grigio is better known from northeastern Italy, so don't assume the Italian profile. Where details aren't given here, what follows describes how the style usually behaves. It isn't a measured profile of this bottle. Expect a light-bodied, dry white with a pale straw color. Pinot Grigio in this style typically shows pear, green apple, lemon zest and a touch of melon or white peach. There is usually a faint almond or stony note on the finish. Acidity is normally moderate to bright, tannin is absent, and oak is rarely used, so the wine should taste clean and fruit-driven rather than buttery or toasty. The finish tends to be short to medium and crisp, which makes it an easy bottle to pour alongside food. That profile suits delicate seafood and lighter dishes. Raw oysters, steamed clams, shrimp scampi, baked cod with lemon, and fried calamari all work, since the acidity cuts through oil and butter without overpowering the fish. It also goes well with chicken piccata, risotto with peas or asparagus, and pasta in a light cream or olive oil sauce. Prosciutto with melon, fresh mozzarella, and mild goat cheese are good choices if you're serving it before dinner. Heavily spiced or tomato-heavy dishes will likely overwhelm it. Serve it well chilled, around 45 to 50°F (7 to 10°C). Roughly three hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Wines like this don't need decanting, and opening the bottle and pouring is enough. A standard white wine glass with a moderate bowl and a slightly narrowed rim will concentrate the delicate citrus and orchard-fruit aromas. Pour about a third of the glass and keep the bottle on ice between servings, because the wine loses its lift as it warms. This is a drink-now wine. Pinot Grigio is made for freshness and generally doesn't gain complexity with cellaring, so it's best enjoyed within a year or two of purchase. Store it upright or on its side in a cool, dark place until you chill it.