Pairing food and wine geographically is always a safe bet (the flavors are usually made for each other), and this light and tasty white goes great with lighter Italian food and creamy sauces*.

The nose is all about subtle, delicate yet bright citrus fruit and flowers. As it warms up near room temperature the aromas become a bit stronger, but this is a wine that charms through its restraint.

On the palate it's still crisp and bright, but lemon is met with mineral and even light piecrust flavors. Again, it's a lighter-style white, but has a surprisingly full mouthfeel as it warms up. (Keep this Italian out of your icebox!)

What all this means is that before dinner, this wine will be nice, but not a socks knocker-offer. With your friend's dinner it's going to really shine, and make the food taste better, too. And, depending on your friend's kitchen abilities, that may be very appreciated!

Cheers,
TSW

* - This pinot grigio is Parmesan cheese's best friend! Together, the cheese is cheesier and the wine is wine-ier!

You get invited to your friend's house for dinner. "What are you making?" you ask, not because your attendance depends on the answer, but because you are good friend and want to bring an appropriate bottle of wine.

"Italian," your friend answers. Armed with this information (and the knowledge that your friend's culinary expertise begins and ends with pasta), you bring a lovely Chianti with you (or maybe that exceptional -- and exceptionally affordable -- 1997 Amarone from Conte di Bregonzo).

Upon your arrival you realize that your friend has made pasta with a white sauce (or a lite olive oil). This new leap in cooking creativity has left you and your red wine about as appropriate as fat jokes at a Lamaze class.

Next time play it safe by bringing a white and a red (with deals still pouring out of Italy you can afford to), and make sure the white is this pinot grigio!