This wine is composed of 70% Catarratto and 30% Chardonnay. I've never heard of Catarratto (though "catarro" is Spanish for a cold). I tried it at the store; my notes said it had chardonnay on the nose, and pinot grigio on the palate. I tried it with some grilled swordfish, recalling that at a restaurant that used to be, I often have pinot grigio to go with their swordfish. (Their wine selection was a bit limited)
Well, it didn't here. The swordfish has a nice sweetness but this wine has a dry acidic finish in back (the "pinot grigio" note) which did not go well with it. The half bottle I had left I put in a half-bottle and corked it for later, with almost no air in the ullage.
Today, a month and a half later, I'm happy to say the wine held up fine in the fridge. I tried it with crabcakes (and yams and spinach), with the same result. Again the crab meat has a sweetness to it that just does not abide the harsh finish of this wine.
The notes for this wine (given to me at the store where it was a wine club selection) said "This is an excellent match for fish and shellfish". Well, I'm going to have a word with the winemonger about that.
As the last of the glass was disappearing, my wife suggested I try it with anchovies - there were anchovies in the salad.
Ding! Perfect match. The wine is downright mellow with anchovies and mustard vinigarette dressing. The last quarter bottle will be saved for when we have pasta with asparagus and mustard-anchovy sauce. (I have it in a split, also corked with almost no air).
Jose