SeaGlass Pinot Grigio

Seaglass Pinot Grigio comes from Santa Barbara County on California's Central Coast and is bottled at 13.75% ABV. That is a touch higher than the Italian norm, which usually sits nearer 12 to 12.5%, and it hints at the riper, rounder style that this warm-by-day, cool-by-night region tends to produce. Pinot Grigio and Pinot Gris are the same grape, and the Grigio name generally signals a lighter, fresher approach than the richer, more viscous Alsatian Gris style. Expect a dry white built around stone fruit, with pear, white peach and citrus the usual reference points for California examples of this grape. Coastal influence from the Pacific typically keeps acidity bright, so the wine should finish clean rather than heavy. Wines like this are generally fermented in stainless steel and see little or no oak, which keeps the profile fruit-driven and tannin-free. The body is likely light to medium, with a bit more weight than a typical Italian bottling given the alcohol. At the table, this is a natural partner for seafood. Ceviche, sashimi, grilled salmon, shrimp tacos and oysters all work, and the slightly fuller American style can also handle creamy dishes such as a lemon-butter pasta or a chicken piccata. Fresh goat cheese, a salad with citrus vinaigrette and light Thai or Vietnamese dishes are also good matches, since the acidity cuts through richness and heat. Serve it well chilled, around 45 to 50°F, which is about two to three hours in the refrigerator or thirty minutes in an ice bath. Colder than that and the fruit goes quiet; warmer and the alcohol becomes more noticeable. There is no need to decant. A standard white wine glass with a medium bowl and a slight taper concentrates the aromatics without letting them fade. This is a bottle for drinking now, within a year or two of purchase, rather than one to cellar. Pinot Grigio is built for freshness, and the appeal fades rather than develops with time.