La Mesma Gavi le Rose

Le Rose is a dry white from the Gavi appellation in Piedmont, made by La Mesma. Gavi is built on the Cortese grape, and the style is known for firm acidity, delicate citrus and a mineral edge. Expect a light to medium body with no oak influence, since Gavi is typically fermented and aged in stainless steel to keep the fruit and acidity clear. Styles like this usually show lemon, lime and green apple, sometimes with a touch of white flower or almond on the finish. Tannin is not a factor in a white wine, and the finish tends to be clean, dry and slightly saline rather than rounded or creamy. That high acidity and lack of oak make it a useful partner for food with salt, fat or brine. It suits raw and lightly cooked seafood: oysters, crudo, fried calamari, grilled prawns, or spaghetti alle vongole. In Piedmont, Gavi is a natural match for vitello tonnato, a classic cold veal dish in tuna-caper sauce, and for agnolotti in butter and sage. It also works with antipasti such as marinated vegetables, fresh mozzarella and prosciutto, and with simple roast chicken or risotto with lemon and herbs. Dishes with a lot of cream or heavy spice can overpower a wine this delicate, so lean toward lighter preparations. Serve it well chilled, around 8 to 10°C (46 to 50°F). That is cold enough to keep the acidity lively but not so cold that the subtle aromas disappear. Pull it from the refrigerator about ten minutes before pouring if it has been in there for hours. There is no need to decant a wine like this. A standard white wine glass with a moderately narrow bowl will concentrate the citrus and floral aromas, and a smaller tulip shape works well if you want to preserve the chill. Most wines in this category are made to be enjoyed young, within a couple of years of release, while the fruit and freshness are at their best. Treat this as a drink-now bottle rather than one to cellar, and finish it within a day or two of opening, kept sealed in the refrigerator.