Villa Sparina Gavi

Gavi is the name of a white wine style built on the Cortese grape, and bottles sold under that name are typically dry, light to medium in body and built around crisp acidity. Expect aromas of green apple, lemon peel and white flowers, sometimes with a touch of almond or wet stone, and a finish that comes across clean and slightly saline. Most examples are fermented and aged in stainless steel, so oak is rarely a factor, and there is essentially no tannin. The appeal lies in the freshness and the quiet minerality rather than in weight or richness. That profile suits seafood. Raw oysters, grilled prawns, fried calamari, and white fish with lemon and olive oil all work because the acidity cuts through the brininess and oil. It also holds up beside lighter pasta dishes such as linguine with clams or spaghetti with a basil-and-pine-nut pesto, and with soft cheeses, prosciutto and melon, or a simple green salad. Avoid heavily spiced or creamy-rich dishes, which can flatten the wine's delicate flavors. Serve it well chilled, around 7 to 10°C (45 to 50°F), which is about three hours in a refrigerator or 30 minutes in an ice bucket. Much colder and the aromatics close up, and warmer than that the wine starts to taste flabby. It does not need decanting. Pour it straight from the bottle into a medium-sized white wine glass with a tapered rim, which concentrates the citrus and floral notes without letting them fade. Gavi is a drink-now wine. Wines in this style are generally best within a couple of years of release, while the fruit and acidity are at their liveliest, and they are not made for long cellaring. One note on the details: the product record lists the producer as Esplanda and the origin as Massachusetts, United States, which does not match the traditional Piedmont origin associated with the name Gavi. This copy therefore describes the style in general terms and does not state grape, origin or tasting notes as confirmed facts for this specific bottle. Please verify against the label before publishing.