Scarpetta Pinot Grigio 750

Scarpetta Pinot Grigio is a Massachusetts-appellation white from Esplanda, made from the Pinot Grigio grape and bottled in the standard 750 ml size. The label gives no vintage, ABV or tasting notes, so what follows describes how Pinot Grigio at this level typically behaves. It is not a measured profile of this bottle. Expect a dry, light-to-medium-bodied white with citrus and orchard-fruit character, such as lemon, green apple and pear. Cooler-climate examples often add a faint mineral or almond-skin edge. Pinot Grigio is rarely oaked, so you can expect a clean, unwooded style with no tannin and no vanilla or toast. Acidity is usually the structural backbone in this style. It is moderate to bright, which keeps the wine fresh and gives a short-to-medium finish that ends crisp instead of lingering. New England's cooler growing conditions tend to favor that brisk, high-acid profile over the riper, rounder style associated with warmer regions. At the table, the wine suits dishes that need a light, acidic partner. Steamed or fried clams, baked haddock, scallops, shrimp scampi and oysters are natural matches for a Massachusetts bottle. It also works with lemon-dressed salads, light pasta in olive oil or cream-free sauces, prosciutto and melon, and soft cheeses such as fresh mozzarella or young goat cheese. Heavy red-sauce dishes and rich, fatty cuts of meat will overwhelm it. Serve it well chilled, at about 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator is enough, or about 30 minutes in an ice bucket before pouring. Decanting isn't necessary or useful for a wine like this. A standard white wine glass with a moderate bowl and a slightly narrowed rim concentrates the citrus aromas and keeps the wine cool in the hand. This is a drink-now bottle. Unoaked Pinot Grigio is made for freshness and generally doesn't improve with cellaring, so open it within a year or two of purchase while the fruit and acidity are at their liveliest.