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Food Pairing
Gilled or sautéed shellfish

Grillo is a signature white variety of Sicily, where it also makes fortified, sweet Marsala. Here, it's dry and light, yet with a slightly oily texture and soft notes of citrus and herbs. So much more interesting than, say, most $14 pinot grigios. Pair it with light fair, such as grilled or sautéed shellfish.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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