Underwood Rose

This is a rosé from Underwood, filed under Pinot Grigio, with the United States and Massachusetts listed as its origin. Pinot Grigio is a grey-skinned grape, and its pinkish-copper skins are why it can make a pale rosé. Rosés in this style usually come out light-bodied and dry, with little to no tannin, and the pale colour comes from short skin contact. Expect crisp, high-toned acidity and a clean, fairly brief finish. Typical flavours are white peach, pear, green apple, citrus zest and a touch of red berry. Oak is rarely part of the picture, so the wine should taste fresh rather than creamy or toasty. Specific tasting notes aren't supplied for this bottle, so treat these as what the style leads you to expect. Serve it well chilled, around 45 to 50°F, which keeps the acidity lively without muting the fruit. About two hours in the refrigerator, or 30 minutes in an ice bucket, gets it there. It needs no decanting. Pour it into a standard white wine glass or a slightly tapered all-purpose glass. The narrower bowl keeps the delicate aromas concentrated and holds the temperature longer than a wide red-wine glass would. Its high acidity and low weight suit lighter food. Good matches include raw or lightly cooked shellfish, oysters, ceviche, sushi, grilled shrimp, goat cheese salad and prosciutto with melon. It also works with fresh tomato dishes, summer vegetables and mild, herbed chicken. It can stand up to moderately spiced food, but heavy sauces and red meats will overwhelm it. Drink it young. Light rosés like this are made for freshness, and the fruit and acidity are usually at their best within a year or two of release. Check the label for the vintage, since none is listed here, and don't plan on cellaring it.