Vigna Roda Fior D'Arancio

Fior d'Arancio is a name usually attached to aromatic, orange-blossom-scented wines made from Moscato Giallo (yellow Muscat), and this bottling is labeled as a Massachusetts wine from the United States. The listing doesn't give the grape, sweetness level, alcohol or vintage, so treat what follows as what the style usually delivers. Expect a pronounced floral nose of orange blossom and citrus peel, with peach, apricot and a little honeyed spice. The body is typically light to medium. Tannin is essentially absent, and oak rarely plays a part in wines like this. The finish tends to be clean and gently perfumed. The usual style is off-dry to sweet, sometimes with a light spritz, and a brisk acidity is what keeps it from feeling heavy. Check the label for sweetness and any fizz before you pour. That aromatic, lightly sweet profile suits foods that sit between salty and sweet. Try it with prosciutto and melon, blue cheese or aged Asiago with a drizzle of honey, almond biscotti, fruit tarts, or a ripe peach salad. It also handles mildly spicy dishes, such as Thai green curry or Szechuan-style noodles, because the residual sugar cools the heat. Brunch dishes like lemon ricotta pancakes and fruit-topped crêpes work as well. Serve it well chilled, around 42 to 48°F (6 to 9°C), so the sweetness stays balanced and the perfume stays lifted. If the bottle is lightly sparkling, 40 to 45°F is better. Decanting isn't needed, and it would only dull the aromas. A white wine glass with a modest bowl and a slight taper concentrates the blossom notes. If it's frizzante, a flute or small tulip glass keeps the bubbles lively. This is a drink-now bottle. Aromatic wines like this are at their best in the first year or two after release, and they don't gain from cellaring. Once opened, re-cork it and keep it cold, and finish it within a few days.