Argiolas Merí Vermentino di Sardegna

Dry, fresh, and straightforward, with an acidity that keeps the wine taut and a slightly tart finish. The image is clear rather than lush. As a result, the wine seems lean rather than creamy.

The style explains this: Vermentino in this category is usually aged in stainless steel and without wood, and when aged dry, the fruit manages without sweetness or roasted notes. At 13% vol, it has enough body not to seem thin, but remains uncomplicated. Compared to many more neutral Italian white wines, Vermentino carries more herbal spice and salinity in its profile. This makes it more grippy at the table.

Fish and seafood are the obvious partners. The lively acidity acts like a squeeze of lemon on grilled fish, mussels, or shrimp. The same applies to sushi and light Asian dishes: the wine is dry and lean, it does not overpower rice and raw fish.

With pasta, risotto, and soup, the wine creates contrast instead of weight. It cuts through olive oil, butter, or cream and leaves herbs and vegetables in the foreground. Antipasti and salads benefit from the tart finish, which picks up on bitter notes of arugula or artichokes. Goat cheese has its own acidity; the freshness of the wine stands up to it without overpowering it.

As an occasion, it fits as an aperitif on the terrace, for lunch on warm days, and for an evening with several small dishes on the table. The natural cork also gives the bottle a classic appearance. Serve it at 8–10 °C.

If you want to stick with dry Italian white wines but would like to vary, these three bottles will help:

• La Cala Vermentino di Sardegna DOC from Sella & Mosca: same grape variety and region, but a different producer. The right choice if you want to try Vermentino from Sardinia in comparison.
• Argiolas S´Elegas Nuragus di Cagliari DOC from Argiolas: same producer and same island, but a different grape variety with Nuragus. For anyone who knows the house and would like to try something new.
• Lungarotti Grechetto Umbria from Lungarotti: dry like the Merí, but from Umbria and made from Grechetto. The choice if you want to leave the island and discover another Italian region.