Wine: Donnafugata 2013 Lighea
Origin: Sicily, Italy

Taste: This varietal Muscat, locally called Zibibbo, starts with serious aromatic pop. It’s plump with lime zest, pink grapefruit, white peppercorn and Mediterranean scrub-baking-under-a-hot-summer-sun. The palate is crisp, dry and light. The combination is so drinkable that you just might think the liquid is evaporating from your glass.

Expectation: Dry Muscat frequently has a lightly bitter edge that lends well to savory foods, and its generous citrus aromas favor lighter pairings. Sweet and savory salad combinations should be the key.

Hit: Shrimp, Avocado and Grapefruit Salad
This decadent salad is the perfect foil for this Muscat. Shrimp and Avocado both contribute some sweetness to take off the Muscat’s razor-like edge. The grapefruit matches and intensifies the wine’s pithy and zesty notes.

Arugula and Green Bean Salad with Creamy Mustard Dressing and Grana Padano
The earthy and green tones of the arugula and green beans line-up with the wine’s hard-stemmed herbal notes. While the buttermilk-based dressing helps take off the lightly tannic edge, the Grana Padano’s crystalline crunch brings back some bite. Next time, I’ll try the salad without the cheese.