Ricossa Gavi White

Ricossa Gavi White is listed as a white blend from Massachusetts, and the name points to the Gavi style of northern Italy. The grape makeup, vintage and alcohol level aren't given here, so check the label for them. Gavi-style whites are usually dry, light to medium in body and built around crisp acidity. Expect green apple, lemon, pear and a touch of white flowers or almond, with a clean, slightly mineral finish. Tannin isn't a factor in a white like this. Oak is typically absent or very light, because the style aims for freshness rather than richness. That profile suits seafood best. Raw or lightly cooked shellfish, fried calamari, grilled white fish and a plate of steamed clams all work with the acidity. It also handles salads with a lemon vinaigrette, fresh goat cheese, and light pasta dishes such as linguine with garlic and olive oil or a primavera. Soft, salty foods like prosciutto with melon or a simple antipasto spread also pair well. Heavily spiced or sweet-sauced dishes will overwhelm a delicate white of this kind. 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 bucket. Colder than that and the fruit goes quiet. A standard white wine glass with a moderately narrow bowl keeps the citrus and floral aromas concentrated. No decanting is needed. Pour it straight from the bottle. Wines in this style are made for drinking young, while the fruit is bright and the acidity is lively. Plan to open it within a year or two of purchase rather than cellaring it. Once opened, recork and refrigerate it, and it should hold its character for two to three days.