Archive for the ‘Whites’ Category
Posted on January 25, 2009 - by admin - (Comment * FaceBook It * Send to Friend)
Albino Armani PINOT GRIGIO “io” (Trentino) 2010
From one of the most historic family wineries in northern Italy, its heritage is traced back to the
early 1600s. This Pinot Grigio is aromatic, bright and fresh with notes of pear and light citrus,
delicious as an aperitvo or with a light seafood or pasta dish.
Pilandro TREBBIANO di Lugana (Lombardia) 2010
A highly aromatic wine made from 100% Trebbiano di Lugana. The winemaker, Pietro Lavelli,
is one of the most respected producers in the area, not only for his amazing wines, but for his
fantastic salame! With bright notes of passion fruit and citrus, this Trebbiano has enough
flavors to match even Pietro’s salame!
VERMENTINO (Sardegna) 2010
This is a fruit forward wine with aromas of white flowers, rosemary, apricot and lemon. A
crisp white, this Vermentino is a perfect balance between expressive herbaceous fruit and a
somewhat restraining core of minerality. Wonderful paired with seafood pastas. Small
Gorgo Chardonnay (Veneto) 2012
Gorgo is found outside Verona in the Veneto region. The wine is fermented in oak and then
aged in steel, leaving it toasty and crisp with notes of tropical fruit and a touch of pear. The
mineral notes make the wine smooth and rich with a complex and persistent structure. Pairs
wonderfully with shellfish, salmon, and seafood pastas.
Baglio Del Sole Inzolia (Sicilia) 2009
This wine has a light straw yellow coloring, very transparent with nuances of greenish yellow.
The nose denotes intense, pleasing and clean aromas typical of this grape varietal, especially
Villa Marchesi Verduzzo (Friuli) 2009
Verduzzo is the name of the grape from Friuli where it’s commonly used in dessert wines. This
particular late harvest Verduzzo has subtle sweetness so those who enjoy Rieslings will
especially enjoy this wine. Golden with straw yellow color, medium bodied, fruity, and
honeyed aromas with some hints of orange and apricot. Balanced acidity and sweetness keep it
refreshingly delicious on the palate. Pairs well with a surprising number of foods from spicy
dishes to slightly sweet or savory desserts
Cordero di Montezemolo ARNEIS delle Langhe (Piemonte) 2009
Coming from an area renowned for its robust reds (Barolo), the people of the Piedmont drink
Arneis in the summer. This lovely white shows a particularly floral bouquet of chamomile,
with notes of apricots. On the palate, it is mild and elegant, an extremely well balanced
wine.This beautiful white is produced by the Montezemolo family. They have owned their land
since feudal times and they continue to be an important part of the regions heritage as well as
being the CEO of Ferrari! Joe says, “Check out their elegant Barolo!”
Tasto di SETA “Malvasia” (Emilia Romagna) 2009 $14/42
This Seta is a bright straw-yellow with an intensely aromatic floral nose of acacia, cypress and
mint. It is balanced and soft on the palate with excellent length. This vineyard is located in a
region known for its good food as well as its good wines. Great as either an aperitivo or as a
dinner wine: it is perfect when paired with fresh pasta dishes, vegetable dishes,
salami and white meats. Seta is also exceptional with fat-fleshed fish and seafood stews.
Ricci Terre del TIMORASSO (Piemonte e Lombardia) 2008
Timorasso, the varietal, is rare and planted on very few hectares of land. It comes from the hills
of Tortonesi in northern Piemonte, on the border with Lombardia, not far from the Gavi zone.
It is an ancient and indigenous grape in the area, difficult to grow and rather temperamental,
hence the small area of planting. At one time it was the primary grape in Gavi before the
Cortese grape took over. There are only a few producers making Timorasso, and Ricci is one
of the best! This wine is incredibly funky and complex with tropical notes. A wine meant to
Durin Riviera Ligure di Ponente Pigato (Liguria) 2009
Originally from Greece, Pigato made its way to Liguria in the 1600s and is believed to be a
cousin of Vermentino. Today it is almost exclusively tied to the Ligurian Riviera, where vines
curl and dig into amazingly steep, terraced hillsides. Medium-bodied and very fresh, with a
bitter almond touch and plenty of citrus energy, Pigato goes best with grilled seafood but its
flavorful concentration can easily stand up to coconut milk curries and especially garlic-rich
sauces–fresh basil pesto being the Genoese favorite.
San Michele All’Adige REISLING (Trentino) 2009
The Instituto Agrario di San Michele All’Adige was founded in 1874 and is one of Italy’s
leading viticultural research centers. It is built around an old monastery, which is pictured on
the wine label. This pale, straw-colored wine has a youthful nose with a medium intensity of
minerality, citrus fruit and yeast, turning into a distinct smokiness as the wine warms in the
glass. This complex Riesling has a fairly long finish of citrus with hints of pear and whiff of
Castelfeder GEWURZTRAMINER (Alto Adige) 2008
Located in the small town of Neumarket, Castlefeder uses a grape varietal indigenous to the
region in this Gewurztraminer. The wine has a nice straw color and an intensely spicy and
floral nose. The palate is rich and full with beautiful fruit and persistent spice, leading to a
Tenuta LUISA (Friuli) 2009
A 100% Sauvignon grape, this wine has a pale golden color. The bouquet is refined and typical
of the variety, with hints of sage, bell peppers and tomato vines. Well balanced and structured
with excellent acidity, it pairs well with pasta and risotto as well as various flavorful dishes
with seafood and crustaceans.
Alberto Longo FALANGHINA ‘Le Fossette’ (Puglia) 2009
The area around Lucera in Puglia is known for its archaeological finds. Le Fossette is an
archaeological term for an indent in a pot or vase used for drinking. Typically, the falanghina
grape is found in Campania, but in Puglia it has a more intense straw color with green
highlights thanks to the climate and soil of the region. The bouquet is persistent and rich with
fruity and floral notes. 500 case productions.
Picariello FIANO D’AVELLINO (Campania) 2008
Although they’re not certified organic, Picariello from Campania works organically. Good
Fiano strongly reminds people of dry Chenino. It is made with indigenous yeasts and no added
sulfur, and it is impossible not to catch the gorgonzola notes on this wine. Explosive volcanic
minerality, ashy & dry from high elevation with good acid. Good with soft cheese, lean fish –
even red meat. A wine meant to age.
La Meirana GAVI di GAVI (Piemonte) 2009
This wine is produced in a single vineyard, La Meirana: one of the oldest and most famous
vineyards in Piedmont. Gavi is made exclusively from Cortese grapes and is a pale yellow with
green highlights. The perfume is fine and delicate with hints of anise and flowers. Dry on the
palate, elegant with a great finish. Perfect with grilled fish, sea salt bream and fish soup.
Mazzolino Chardonnay “BLANC” (Lombardia) 2008
From a tiny producer in Oltrepo Pavese in Lombardia, this chardonnay is rich and complex
with notes of hazelnuts, vanilla and citrus. This French winemaker combined French technique
with Italian soil to produce an exquisite wine that is delicious when served with risotto, lobster,
and creamy pasta dishes. When Joe visited the winery’s cantina, Jean Francois, the
winemaker, swore he could see France from the hills of Pavia!