Pianogrillo ‘Flâneur’ Grillo

This is Grillo, pure and simple, from Sicily's sun-scorched coasts, where the vines soak up salt spray and limestone. Macerated on the skins for longer than a usual white but shorter than an orange.

It's thick. It's unctuous. It has this incredible viscosity on both the nose and palate that always makes me think of very good olive oil. It's also full of spring flowers: midnight jasmine, dry roses, white-fleshed fruit that feels ripe but never heavy, a touch of pink grapefruit, crushed rocks, sea air. Briny. Saline. Salt mist. Yum.

Works with just about anything. Grilled fish. Pasta with clams. A plate of olives.