Archive for the ‘Friuli’ Category

2017 Tre Bicchieri Winners

February 16, 2017

On the day of our heaviest snowstorm so far this year, the annual New York presentation and tasting of Tre Bicchieri award-winning wines took place just about half a mile from where I live.

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So I slogged through the flying snow and the street-corner slush to take advantage of what I hoped would be a sparse crowd and a lot of idle winemakers, thus allowing me to actually taste some wines. For the first hour, I was right, and I did have the opportunity to taste some remarkable wines – but then the storm let up and the hordes came in, and my chances for thoughtful tasting ended. I’m happy for all those hard-working winemakers that the Tre Bicchieri tasting is such a popular event, but as a hard-working journalist I do most seriously wish there was some better way to experience and evaluate these wines.

But you’ve heard that lament from me before, and are probably quite tired of it now. Besides, the key thing about this particular tasting is how many top-flight Italian wines it gathers in one room, and I don’t want to let the circumstances of the tasting obscure that. My palate and the collective palate of the Tre Bicchieri judges don’t always agree 100%, but those guys sure get an awful lot right, so a collection of almost 200 top-ranked wines amounts to an event to pay serious attention to, no matter how many people you have to elbow aside to do it.

Not that even under the best circumstances I could manage to taste all 200 in one afternoon, but I did my best to get to a reasonable assortment of old-favorite, regular prize winners and some of the new kids on the block. I was impressed by everything I tasted, without exception. I don’t get the chance to say that often, so let me repeat it: Every single wine I tasted that snowy afternoon deserved its Tre Bicchieri designation. Here are the ones I tried: first reds, then whites.

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red-wine

 

From Basilicata

Re Manfredi’s Aglianico del Vulture Manfredi 2013, a wonderful example of a grape I love

From Piedmont

Elvio Cogno’s Barolo Bricco Pernice 2011, another masterpiece from winemaker Valter Fissore

Bruno Giacosa’s Barbaresco Asili Riserva 2011, one of Barbaresco’s finest crus, beautifully rendered

Elio Grasso’s Barolo Ginestra Casa Maté 2012, benchmark Barolo, as always from this estate

Giacomo Fenocchio’s Barolo Bussia 90 Dì Riserva 2010, macerated 90 days on the skins, with consequent depth and intensity

Oddero’s Barolo Bussia Vigneto Mondoca Riserva 2010, a classic Barolo of a great vintage

Vietti’s Barolo Ravera 2012, a lovely, beautifully balanced wine with potentially great longevity (and I also liked Vietti’s very nice but not prize-winning Barbera d’Asti La Crena 2013)

From Sicily

Palari’s Faro Palari 2012, year after year the best red wine made in Sicily, in my opinion (and the 2012 Rosso del Soprano is right on its tail in quality: It got Due Bicchieri)

Planeta’s Cerasuolo di Vittoria Classico Dorilli 2014, a lovely light-bodied wine, refreshing and vigorous

From Tuscany

Boscarelli’s Vino Nobile di Montepulciano Il Nocio 2012, as always an elegant, complex wine

Castellare di Castellina’s I Sodi di San Niccolò 2012, graceful and lovely Sangiovese from winemaker Alessandro Cellai

Castello di Volpaia’s Chianti Classico Riserva 2013, medium-bodied, perfectly balanced, with the elegance that always marks Volpaia

Il Marroneto’s Brunello Madonna delle Grazie 2011, as always from this remarkable cru and maker, a very great wine

Mastroianni’s Brunello Vigneto Schiena d’Asino 2010, maybe the best Tuscan wine at this gathering of greats

Ricasoli’s Chianti Classico Gran Selezione Colledilà 2013, a luscious, juicy wine that drinks far too easily

Terenzi’s Morellino di Scansano Madrechiesa Riserva 2013, very young Sangiovese, with this maker’s trademark balance and elegance

From the Veneto

Allegrini’s Amarone 2012, already big and textured

Bertani’s Amarone 2008 and 2009, both still young and evolving, with great depth and the promise of decades of life

Masi’s Amarone Vaio Armaron Serègo Alighieri 2011, a stunning wine from a great site

Speri’s Amarone Vigneto Monte Sant’ Urbano 2012, another fine example of what seems to be a great year for Amarone

Tenuta Sant’Antonio’s Amarone Campo dei Gigli 2012, an infant Hercules

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I doubt anyone is surprised by the fact that Italy is producing so many fine red wines, but for me the best news of the day was how superior so many white wines showed themselves to be. Every single one I tasted had distinct varietal flavors joined to genuine goût de terroir. This for me was the most fun of the afternoon, and I kept switching from big reds to whites of every kind to keep my palate fresh. (It worked for a couple of hours, then I gave out.)

white-wines

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From Alto Adige

Abbazia di Novacella’s Valle Isarco Sylvaner Praepositus 2015, a stunning, fresh, and vigorous wine from a grape of usually no great distinction, this year slightly better than the Abbazia’s normally superb Kerner Praepositus

Produttori San Michele Appiano’s Pinot Grigio St. Valentin 2014, high-altitude, rounder than usual PG – a real dinner wine

Produttori Valle Isarco’s Sylvaner Aristos 2015 – this seems to have been Sylvaner’s year; a lovely, lively wine

From Campania

Marisa Cuomo’s Costa d’Amalfi Furore Bianco 2015, a lovely, fragrant dinner wine coaxed from postage stamp-sized terraced vineyards along the steep Amalfi coast

Fontanavecchia’s Falanghina del Sannio Taburno 2015, lovely, characteristic Falanghina, invigorating and lively

Pietracupa’s Greco di Tufo 2015, medium-bodied and deeply flavored, with strong mineral accents, a fine wine, almost as good, in my opinion, as the same maker’s Fiano di Avellino, which didn’t get Tre Bicchieri

From Friuli Venezia Giulia

Livio Felluga’s Bianco Illivio 2014, a masterful blend of Pinot bianco, Chardonnay, and the native Picolit, sapid and intriguing

Primosic’s Collio Ribolla Gialla di Oslavia Riserva 2012, one of the briefly fashionable orange wines, but better than simple fashion: intense, distinctive, rich, and with the right food incomparable

Russiz Superiore’s Collio Friulano 2015, a lovely medium-bodied, deeply flavored (hints of almond) example of Friuli’s native grape

Torre Rosazza’s Pinot Grigio 2015, what PG used to be, fresh, vigorous, almost rambunctious

From Lazio

Casale del Giglio’s Antium Bellone 2015, distinctive, flavorful wine from an almost disappeared variety that merits preservation (Charles Scicolone has written about this estate here)

From the Marches

Cocci Grifoni’s Offida Pecorino Guido Cocci Grifoni 2013, a lovely wine from a variety that had been in danger of disappearing

Velenosi’s Offida Pecorino Rêve 2014, another fine example of the same grape variety, medium-bodied and mouth-filling; very enjoyable

From Sardinia

Vigne Surrau’s Vermentino di Gallura Superiore Sciala 2015, textbook Vermentino, fresh and bracing

From Sicily

Cusumano’s Etna Bianca Alta Mora 2014, capturing beautifully the volcanic nuances of Etna’s slopes

Tasca d’Almerita’s Sicilia Carricante Buonora Tascante 2015, a very characteristic version of Etna’s great white grape

From the Veneto

Pieropan’s Soave Classico La Rocca 2014, always the finest cru from this consistently great producer

Graziano Prà’s Soave Classico Staforte 2014, one of many excellent cru Soaves from this producer, all fresh, enjoyable and very age-worthy

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There were many more wines to taste, but I had about reached my limit for tasting accurately and for elbowing, so I trudged my way back home through the remnants of the snow storm. I wish I had had the capacity for more, because I’m sure there were more discoveries to be made and reported on. Ars longa, vita brevis. The spirit is willing, but the flesh is weak. Non sum qualis eram, etc. You get the idea: I’d do more for you if I could, but . . .

 

 

Another Name to Remember: Montcalm

October 8, 2015

Autumn weather and the autumn wine season have arrived, and a busy time it’s being. Among the flurry of events I’ve been attending, I particularly enjoyed the tasting offered by Montcalm Wine Importers, a smallish New York-based firm that, despite the vaguely French-sounding name, is building a significant portfolio of first-rate Italian wines.

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That, I found out, is not accidental, because Montcalm turns out to be the wine importing arm of Genagricola, which in turn is the agricultural arm – including, of course, viti- and viniculture – of one of the largest Italian insurance firms. Originally Montcalm seems to have been set up to distribute Genagricola’s own products here in the States, but it has grown well beyond that mission by acquiring some excellent small estates from all over Italy. One lovely fall afternoon in mid-September, I – along with several other wine journalists and a good many knowledgeable retailers and sommeliers – had the chance to taste through Montcalm’s line.

For sure, someone with an excellent palate is choosing its wines. Their range is pretty much geographically complete, from Sicily right up to Piemonte and the Veneto, with a fine roster of estates all along the trail. Some names will be very familiar to the US market – Poderi Colla, for instance, about which I posted just a while back. Some are not as well known here as they deserve to be: Cennatoio, for instance, is a first-rate Chianti Classico maker.

A good many of Genagricola’s own wines fall into the latter category. They come from properties all over Italy and each bears its own name, so you may well have already tasted some of these without realizing they were part of a larger enterprise. These include far too many wines for me to comment on in this post, but here are a few I found above-average interesting:

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Solonio Cesanese Lazio IGP Ponte Loreto
Cesanese is the Lazio region’s native red grape, and vintners there are finally starting to exploit its potential. Examples remain all too scarce here in the States.

Poggiobello Friuli Ribolla Gialla
Ribolla gialla is another variety that remains relatively rare here. It makes a substantial and distinctive dinner wine – definitely not a cocktail sipper.

Tenuta Sant’Anna Refosco dal Peduncolo Rosso
I don’t want to give the impression that Genagricola specializes in only esoteric varieties, but the firm’s growers do make conscious efforts to preserve and propagate native varieties. Refosco is a Friulian native – one of the few native red varieties cultivated there – and another wine deserving of a much wider audience.
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Among the independent wineries that Montcalm imports, a few really stood out for me, so I’ll just briefly tally them here.

Sant’Agata
RucheA Piedmont estate, producing good Barbera d’Asti and the much less common Ruché, a red variety of potential distinction. I tasted both the 2013 Ruché di Castagnole Monferrato “Na’ Vota” and the 2010 “Pronobis.” Both were very fine, rich, and intense, characteristically smelling and tasting of chestnuts – excellent examples of yet another grape variety that deserves more attention.

Poderi Colla
A classic Alba-area estate, making all the zone’s classic wines: Dolcetto, Nebbiolo d’Alba, Barbaresco, Barolo, and the superb blend of Dolcetto and Nebbiolo, “Bricco del Drago.”

Manzone
Another Piedmont estate, making pretty examples of Dolcetto d’Alba, Barbera d’Alba, and Nebbiolo Langhe. The stars of its show are three Barolo crus: Bricat, Castelletto, and Gramolere.

Lunae
LunaeThis is a Ligurian winery that produces really lovely Vermentino, especially its Black Label. It also makes a very interesting and unusual red wine, Colli di Luni Rosso DOC “Niccoló V.” A blend of 70% Sangiovese, 15% Merlot, and 15% of the local Pollera Nera, the 2010 I tasted drank all too easily and was just beginning to show what promises to be interesting complexity.

Cavalierino
A certified organic winery headquartered in Montepulciano. Its Rosso di Montepulciano was delightful, soft, with a deeply Sangiovese character. The Vino Nobile di Montepulciano was an excellent example of the breed, elegant and pleasing.

Il Marroneto 
madonnaThis is a brilliant Brunello estate, which seems never to make a wine less than fine. All I tasted were even better than that – the 2011 Rosso di Montalcino, the 2009, 2010, and 2011 Brunellos, and most of all the infant but already intense 2011 Brunello di Montalcino “Madonna delle Grazie.”

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I didn’t get to taste everything that afternoon, and a few wineries that I missed I very much regret. Le Caniette, for instance, a Marche winery, makes whites from the indigenous (and reviving) grapes Passerina and Pecorino that I would have liked to have tasted. So too the Pecorino from the fine Abruzzo estate Illuminati, the red Negroamaro from the Puglia winery Apollonio, and the Etna red and white from the Sicilian Vivera. But you can’t – or at least I can’t – do everything. As the man says, Ars longa, vita brevis.

A New Generation of Fellugas to the Fore

December 26, 2014

Another generation of Fellugas is attracting attention in Friulian wine production. Marco Felluga has been famous for decades for the quality wines he has created at his two estates, Villa Russiz and Marco Felluga. Now, his grandchildren, Antonio and Caterina Zanon, and their mother, Patrizia Felluga, have established a new winery in Collio. It is called Zuani. That is the ancient place name of the 30-acre hillside vineyard in Giasbana, in the heart of the Collio zone, where this latest generation of Fellugas has set up shop.

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Family

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Patrizia learned winemaking at her father’s knee, and she has passed that family lore on to her children, both of whom remember growing up in the Felluga vineyards. For all practical purposes, winemaking is embedded in their DNA, so this new venture is hardly a surprise. What may be a bit of a surprise is their choice to treat their horseshoe-shaped hillside site as a single cru, and to produce from it only one wine, a DOC Collio Bianco that blends – in more or less equal parts, depending on the harvest – Friulano, Pinot grigio, Chardonnay, and Sauvignon blanc.

Collio, of course, excels in white wine production, consistently turning out many of Italy’s absolutely top-flight whites. For decades after World War II, the vast majority of those wines were monovarietal – Friulano, Pinot grigio, Sauvignon, Pinot bianco, Chardonnay, and the region’s lovely, endangered Picolit. Just about 30 years ago, some bolder spirits began experimenting with an older tradition, a pre-World War I tradition, of blending varieties. What followed was a succession of truly great wines – Silvio Jermann’s Vintage Tunina, Livio Felluga’s Terre Alte, Marco Felluga’s Molamatta and Col Disôre. Few, if any, of those wines are field blends. Rather, their grapes are selected from different sites and meet for the first time in the cellar. So, while it is clear where the notion of a Friulian blended wine comes from, what seems unusual about Zuani is that it is a single-site wine.

What lies behind that choice seems to be a quirk of Friulian, or more specifically, Collian geography. Open-ended U- or horseshoe-shaped valleys, locally called ronchi, are a fairly common feature of the terrain in this part of northeastern Italy.

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Collio map

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The Zuani hillside seems to be one of the more compact ones, but it has the same advantage as larger ones: The inward-facing slopes of its U afford a whole range of different exposures, all within the protected confines of the valley. The soils throughout the hillsides are what Friulians call ponca, a mix of marl and sandstone. For viniculture, that’s a great combination: Different varieties, with different requirements of sunlight and maturation, can be accommodated at different sites around the valley, all enjoying the same soils and general growing conditions. Ergo, a ready-made cru site for a blended wine: nature cooperating with wine making – or winemakers taking clever advantage of what nature offers. Antonio, the winemaker, says that this allows them “to express the character of this place” rather than the character of the varieties.

I said above that Zuani makes only one wine. That’s not entirely correct: Patrizia and her offspring make one blend but in two versions: Zuani Vigne and Zuani Zuani – the latter in essence a riserva. In both cases, each grape variety is harvested separately and kept separate and cold-macerated before fermentation. The Zuani Vigne grapes are fermented in temperature-controlled stainless steel and never see any wood. The Zuani Zuani grapes are harvested about two weeks later than the Vigne grapes and are aged on their lees in small French barrels, resulting in a fuller wine of very different style from Zuani Vigne.

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zuani wines

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I had the opportunity a few weeks ago to taste an intriguing small vertical of both styles.

Zuani Vigne 2013:  Nice mineral nose and nice acidity on the palate. White fruit showing up front – apples and pears – and also in the finish, along with slate/mineral notes. Very enjoyable already. Antonio says this is the best harvest of the last ten years.

Zuani Vigne 2012:  A warm vintage and an early harvest. Very ripe-apple nose. Fat and round on the palate, with less acid than the preceding wine, and stronger fruit presence. Slightly leathery finish.

Zuani Vigne 2011:  A very elegant aroma, counterpoising earth and fruit. On the palate, lovely balance and the beginnings of complexity. A very long apple/mineral finish. This was a lovely wine, and my unequivocal favorite of the tasting.

Zuani Vigne 2010:  The harvest conditions were similar to 2013, Antonio says. The wine is nicely evolving into complexity and elegance, but it needs a little more time: Right now it’s at a slightly awkward in-between stage. All these wines have fine structure and should last quite well: I wouldn’t hesitate to cellar any of them for a while.

Zuani Riserva 2012:  Very deep, ripe-fruit nose, an almost Alsace-Pinot-gris quality to its intensity. On the palate, the wine is round and fat, with lots of mineral notes and ripe-berry-ish fruits. Antonio grins broadly as he calls it “our red wine.”  It does not taste markedly of oak. This is a very interesting wine, especially for a not-great vintage.

Zuani Riserva 2011:  This wine has a much more mature aroma than the ’12, with less Pinot gris quality and more balance. The palate is slightly closed now but already shows balance and complexity. A very intriguing wine, with a long, pleasing finish.

Generally speaking, I preferred the Zuani Vigne wines to the Zuani Riserva (or Zuani Zuani: the family really must make up its mind how it’s going to label them). I like the clean taste of the fruit and the soil, un-adjusted by oak. Even when the taste of oak isn’t obvious, it still alters the wine. Those who like that shift will love the Riservas; those who don’t will definitely prefer the Zuani Vigne.

Properly Cellared For Long Life: Livio Felluga

November 14, 2014
livio  felluga

Livio Felluga in 2003

Since I’m one of the last berries on the grapevine, I’m only now catching up with the fact that, back in September, Livio Felluga, a pioneer of quality Friulian wine, celebrated his 100th birthday, an accomplishment he attributed to regularly consuming fine wine. Who am I to disagree?  I hope he’s right, since I’m doing my best to follow his example – in consumption, that is, not in production.

I first met Signor Felluga more years ago than I care to accurately count, when he was just a young pup of 60-something and I was a fledgling wine journalist, writing for the still-lamented (it folded owing me money) Attenzione. I’m pretty sure that my article about Felluga and Friulian wines was among the ones I never got paid for. Such is life: I long ago decided that coming to know these wines was payment enough.

Meeting Livio Felluga was an important and, as it turned out, a delightful event for me. I was travelling with a few other wine journalists, all of us on our first visit to Friuli, and we could have hoped for no better introduction to the zone and its wines than a day with Signor Felluga. He was already back then a fount of information about the soils and districts and grape varieties of Friuli. Tasting with him through his line of wines – he worked with all the important white varieties and even, if I remember correctly, a few reds – amounted to a graduate seminar in Friulian wine, and we were all eager students.

Later, sitting around the fire in the traditional fogolar and drinking those wines while he grilled sausages and veal chops, we also discovered that had he not chosen to be a winemaker, he probably could have been a successful stand-up comedian. I have never heard anybody tell a seemingly endless succession of carabinieri jokes as well as Livio Felluga. A belated Cent’ anni di piu, to you, Signor Felluga!

Nowadays, of course, younger members of the Felluga clan are running the vineyards and winery. But the quality of the wines and the intensity of the family’s devotion to Friuli’s patrimony seem not to have wavered in the slightest. Just last week I tasted a small selection of Felluga’s new releases, and they conformed in every respect – quality, varietal typicity, balance, and elegance – to the high standards the senior Felluga established decades ago.

felluga wines

Pinot Grigio 2013
Medium-bodied, smooth and round, with marked floral and mineral scents and flavors. Long finishing. Elegant and, by the standards of the mass of contemporary Pinot grigios, quite substantial. In short, a real wine.

Friulano 2013
Almond and mineral nose; medium body. Lovely balance of acid and fruit, with a long dry finish. This is the wine we used to know as Tocai. In Friuli, it is a wine of all uses and is particularly popular with the salty sweetness of Prosciutto di San Daniele. Often drunk here in the States as an aperitif, for my palate it’s far better as a dinner wine, where it really shines alongside preparations of fowl, veal, or pork, and even savory dishes such as Szekely Goulash, – to which I can testify because that’s what I just drank it with. For years, Livio Felluga’s Friulano has been an informal benchmark for the breed.

Terre Alte 2011
This is Felluga’s chef d’oeuvre, a masterly blend of (usually and approximately) one-third each of Friulano, Pinot bianco, and Sauvignon. The Pinot and Sauvignon are fermented and aged in stainless steel, the Friulano in small French oak. This is one of Italy’s great white wines and is always better for at least a few years of aging. In the best vintages, it rewards much more. The 2011 is very young and still tastes a bit closed, but it already shows the substantial body, elegance and balance that earned it Tre Bicchieri and Cinque Grappoli, among numerous other awards. This 2011 Terre Alte may not live as long as Livio has, but it surely has a lot time before it. A great wine.

A Miscellany of White Wines

February 28, 2014

The shad have started running, one of the earliest signs that maybe this winter really will eventually end. And our neighborhood Citarella has been stocking beautifully fresh John Dory (Saint Pierre or San Pietro to those of you who speak Mediterranean, along the shores of which sea we first tasted it). It’s one of tastiest fish around, and between it and the shad, Diane and I have been hitting the white wines hard.

Both shad and John Dory are fish that are so rich and flavorful that we tend to cook them very simply, the former broiled because shad is very oily, the latter lightly floured and sautéed in butter or olive oil. With either fish, we want a wine to complement its intensity, not compete with it – so no big-bodied assertive wines, but rather medium- to light-bodied whites with plenty of minerality and acidity: ideally, a wine that could serve as aperitif or appetizer companion and segue gracefully into its place alongside the entrée.

Happily, there are many such, both French and Italian. Some of my French favorites I will treat in a later post. Right now, I want to focus on a handful of Italian producers whose wines have been giving us a lot of pleasure lately.

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Poggiobello

Poggiobello

This is a large estate – it has grown to 90 hectares under vines – owned by Genagricola, which as the name implies is a corporate entity. There are several such that in Italy have entered the wine world, and – to the surprise of most of us who are suspicious of big corporations playing in what we think of as an artisan’s field – most of them do a very nice job. They have the deep pockets to acquire good sites and good people and to do the things necessary to attain quality.

In the case of Poggiobello, this involved not just the acquisition of land, though that was important: Poggiobello’s vineyards lie in and near Rosazzo in the Colli Orientali del Friuli, one of the best zones for Friulian wines. Beyond that, Genagricola invested heavily in terracing, canalization, and drainage – large expenditures and generally unaesthetic projects that make a huge difference to wine production.

Poggiobello makes the whole line of Friulian wines, including some, like Sauvignon and Merlot, that would elsewhere be classified as international varieties but that have been cultivated here for centuries. My favorites are the whites, especially Ribolla Gialla, a wine that doesn’t get enough attention and that pleases my palate immensely: It marries particularly well with firm-fleshed, distinctive fish like John Dory. My other favorites include Friulano, which used to be called Tocai – despite the changed name its pleasing, almondy character remains intact – and Pinot bianco, a variety that seems to make interesting wine wherever it’s planted.

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Peter Zemmer

Peter Zemmer vineyards

This is a family-owned winery in the southernmost part of the province of Alto Adige, near the tiny, mostly German-speaking town of Cortina. This is a beautiful stretch of country, with fruit orchards lining the bottom lands alongside the Adige river and vineyards stretching up the slopes that frame the lush valley. Despite being so far north in Italy, the climate is more Mediterranean than continental, and a tremendous variety of grapes grow well here at different altitudes and on different soils. The latter differ quite sharply from one side of the river to the other and as you move up slope from the valley floor.

All that good fish my good wife has been preparing gave me an ideal chance to catch up with some of Zemmer’s latest vintages (I’ve written about his wine before, here). The new releases quite easily live up to the fine impression that earlier ones made. I particularly liked both the 2012 Pinot bianco, which showed excellent varietal character, and the very interesting blend called Cortinie Bianco (2010). The latter is composed of Chardonnay, Pinot grigio, Sauvignon, and Gewurztraminer. Two-thirds of the grapes are fermented in stainless steel, one-third in barriques, which conveyed no perceptible oak flavor to the wine but did give it a lovely roundness and some depth. Very pleasing wines, both.

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Cusumano

Cusumano vineyards

This winery, with vineyards in several parts of northwest Sicily, is quite a large and committedly Sicilian firm. It has a deep faith in the native Sicilian Insolia (white) and Nero d’Avola (red) grapes, but it also cultivates Chardonnay and Pinot Nero, which it vinifies as 100% varietal wines and also blends with indigenous Sicilian grapes.

Minor point: I’ve always seen the native white grape spelled with a Z – Inzolia – but Cusumano spells it with an S. Who am I to argue? The major point is that the 2012 Insolia that I drank with shad was lovely: nice varietal character – white fruits, a little peachy, with excellent minerality – and good medium body to match with but neither conquer nor surrender to the shad. Purist that I am, I prefer this 100% Insolia to Cusumano’s 2012 Angimbé, a 70/30 blend of Insolia and Chardonnay. This probably more because I am totally bored with non-Burgundian Chardonnay than because of anything wrong with the wine – which was emphatically not the case. Angimbé is a well-done blend, mixing the minerality of the Insolia and the tropical fruit character of warm-climate Chardonnay. I just preferred the distinctiveness of the native grape in purezza, as the telling Italian phrase has it.

So there you have it: a run of shad, a run of white wines, and the prospect of a few more of both as spring gradually (hurry, please!) moves north.

Ribolla Gialla: An Unusual Grape Found in an Unexpected Place

August 5, 2013

During a short, purely escapist trip to California’s central coast, Diane and I enjoyed an excellent seafood dinner at Passionfish, in Pacific Grove, just outside of Monterey. Fine as the food was, the wine list was even better, a real departure from the almost standardized California list of Chardonnay-Merlot-Cabernet-Pinot noir. Passionfish has those wines, of course, but it focuses on the 7% of California wines that aren’t made from those grapes, and on wines that reflect a more European – i.e., food-friendly – style. It offers a very nice selection of French and Italian wines as well, and it prices all its wines at a reasonable 50-80% above cost, compared to the 200-300% (and sometimes more!) that has become the customary markup almost everywhere else. For all of which, I say Hooray!

Being there for only one meal, and having to drive some unfamiliar roads in an unfamiliar rental car after dinner, we weren’t able to do any in-depth sampling of the list. But one section really caught my eye: “Orange Wine,” it was headed, and it didn’t mean wines made from oranges.

orange wine list

ribolla-406-1-1That’s where I spotted Ryme Cellars’ version of Ribolla Gialla, a grape I know well from Friuli. There it makes a very pleasant, light-to-medium-bodied white wine that works nicely with most relatively simple foods. In Friuli it’s usually made in a bright, acid style, but the description in Passionfish’s wine list showed clearly that this California version was vinified very differently for a markedly different effect, for a roundness and fullness that promised to match well with Diane’s king salmon and my sturgeon. It did indeed, and that prompted some basic research.

Ryme Cellars sourced the grapes for the 2010 Ribolla Gialla that we drank from the Vare Vineyard in Napa. As Ryme’s website explains,

We traveled a long way to find this vineyard. Our fascination with Ribolla Gialla took us to Friuli-Venezia Giulia in north-eastern Italy. Visiting one of our favorite producers, Sasha Radikon told us that there was one guy in the US with Ribolla planted. George Vare has about 2.5 acres planted at the base of Mount Veeder in the Oak Knoll district of Napa Valley. We contacted George and were lucky enough to score a single ton from his now coveted vineyard.

Clearly, this is no big commercial project but a labor of love. Ryme Cellars – from the names of the owner/winemakers, RYan and MEgan Glaab – specializes in off-beat-for-California grapes: at present, Ribolla Gialla, two versions of Vermentino, and Aglianico. Why?

Most of our wines are made from Italian varieties simply because of the great diversity and unique character of the wines of that culture. . . . We love wines with distinctive character. They should taste great on their own, but really shine alongside good food. We love wines with ample tannin and acidity, especially if they are expected to age. We always value a great wine’s idiosyncrasies over a polished supple sameness that is so common in the wine world.

More specifically, as Ryan Glaab told me by email, he had his eyes opened by bottles of Ribolla Gialla from Gravner and Radikon at a dinner party back in 2006. “It was the most challenging, surprising, and deeply pleasurable wine experience I have had,” Ryan says. “And these wines vastly overshadowed all the grand cru Burgundy and Côte Rôtie we had that night. I knew then that I wanted to seriously pursue skin-fermented white wines. My wife and I love many orange wines, and we also make a Vermentino, but I think Ribolla Gialla is the noblest of orange wines. I sometimes think of it as the Nebbiolo of white grapes. It demands patience. It has a quiet nature and a powerful structure. There are not many grapes like it. We only make about 50 cases each year. We are very lucky to have access to the small vineyard. In the near future I hope to plant more elsewhere.”

I very much respect passion and commitment like that, and I think happening upon it anywhere is a cause for celebration. Clearly, these are two people I would like to meet, and whose kind I would like to find more of in the wine world. I hope they have a huge success without having to compromise the kinds of things they’re doing now, because what they’re doing now is very simple and very special:

The wines are produced according to simple methods. The wines are always encouraged, never controlled. We use no cultured yeast, no temperature control, no enzymes or other adulterants. We do not fine or filter. The wines are raised in used French oak barriques between 2 and 10 years old. Many of the reds are fermented on the stems. Many of the whites are fermented on the skins.

The 2010 Ribolla was all destemmed and fermented inside 2 old oak puncheons. The cap was manipulated lightly a few times throughout the fermentation. The puncheons were then sealed and the wine saw a total of about one month maceration. It was then pressed and spent two years in barrel and 9 months in bottle.

???????????????????????????????The result of that was a light-orange-colored wine with a smooth, almost waxy mouth-feel, chalky/floral aromas and a range of floral and mineral flavors that recalled without replicating Friuli Ribolla – a sort of Ribolla Plus, if you will. It made a thoroughly enjoyable drink on its own and an even better one with our two very different fish dishes. Had we been walking home, we probably would have had a second bottle, and I can’t give a wine a higher compliment than that. This wasn’t the kind of wine I expected to find on the central coast – or anywhere in California, for that matter – but I’m very happy about the serendipitous encounter. I can only hope that California continues to produce more such individualist winemakers as Ryan and Megan to make more such intriguing wines.

Used to be Twiggy: Sauvignon blanc

July 26, 2013

Many, many years ago, back in Mastering Wine, I described the difference between Chardonnay and Sauvignon blanc as Marilyn TwiggyMonroe compared to Twiggy. That comparison is pretty dated now, for a lot of reasons. Most run-of-the-mill Chardonnays have gotten a lot more zaftig – not to say flabby – than they used to be, moving closer to Roseanne and Melissa McCarthy than Marilyn. Some Sauvignons have gone the opposite direction and become positively anorexic, grassy and herbal as a ruminant’s lunch. And some – especially New World Sauvignons – have plumped up (to put it kindly) and become fruit cocktails.

Once upon that long-ago time, I was quite fond of Sauvignon blanc. When its grass and herbaceousness and cat’s pee flavors were moderated by some grapiness and the occasional taste of terroir, as was common then in Sancerre and other Loire valley Sauvignons, it could be a very elegant wine, useful in many dinner situations.

From Jancis Robinson's Vines, Grapes, and Wines

From Jancis Robinson’s Vines, Grapes, and Wines

I’m not sure, as time has passed, whether my palate has changed or the wine has, but the fact is that I haven’t these days enjoyed most Sauvignons. I found many of them extremely grassy and herbal, or at the other extreme so fat with oak and vanilla, that I simply couldn’t drink them. This may be just poor viticulture and viniculture – bad work in the field and worse in the cellar – but its consequences are that I had even begun to think of the grape variety as distinctly second tier, if not third.

I hate to lose a wine: The world’s repertory of truly noble wine grapes is not so vast that we can spare any. So I set out, in a modest, home-tasting way, to explore contemporary Sauvignon blanc. I tried a sort-of representative sample of Sauvignons from key parts of the winemaking world to see what, my prejudices and memories set aside, the present state of Sauvignon blanc truly is.

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The most obvious thing about Sauvignon blanc nowadays is that it’s grown and vinified just about everywhere: Name an important or burgeoning wine area, and Sauvignon blanc will be there. That’s pretty surprising for a variety whose northern European origins – all the DNA evidence points to the Loire valley, which was its epicenter for most of its history – make it unsuitable for growing in particularly warm areas. On its home ground, it became a notable wine as Sancerre and Pouilly Fumé and later spread from the Loire to Bordeaux where it became an important component of both dry white Bordeaux and Sauternes.

???????????????????????????????In the past 50 years or so, Sauvignon blanc has become the paradigm international variety: It successfully marched around the world, colonizing California, where Robert Mondavi first made it famous as Fumé blanc, then Australia and New Zealand, South America and South Africa. In New Zealand it scored spectacular success: It became the main motor of the New Zealand wine industry, after Cloudy Bay’s version set an international standard for the breed – richly aromatic, racy, and intensely herbal/grassy. It’s not much of an exaggeration to say that, in the popular imagination at least, the international style of Sauvignon blanc has largely pushed the traditional Loire valley style to the margins. For my palate – and that’s the only one I can judge with – Cloudy Bay’s Sauvignon blanc (I tasted the 2012 vintage) is way over the top. Here’s my tasting note (with all my usual caveats about tasting notes):

Pale straw. On the nose, Grass!!! and cat’s pee. Some mineral on palate, but very herbal/citrus. Long grass-and-something finish – gooseberry? Lean-bodied, but big with alcohol. Gets more citrus-y as it opens, but still for my palate an extreme wine – not unbalanced in the conventional wine-speak sense, but almost freakishly top-heavy with exaggerated fruit.

Unfortunately for me, that kind of wine has become the model for most non-European Sauvignon, and probably is what most consumers now think Sauvignon is all about. But since that traditional style of Sauvignon blanc is the one I used to love, I tried to find out if anyone is still making it.

So I turned back to France. Again this wasn’t a systematic tasting, nor a wide one – but it was quite satisfying. The handful of wines I tasted – 2012 Francois Crochet Sancerre Les Perrois, 2011 Domaine Reverdy-Ducroux Sancerre, 2012 Pointe d’agrumes Touraine Sauvignon Blanc – all shared a restraint and balance that made them very successful dinner wines. None was strongly grassy – in fact I had to hunt hard in most to smell and taste grass – and all showed elements of terroir in their flavor – flint and wet stones, riding along with occasional citrus (grapefruit) notes. Home at last.

Loire wines

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Given my great passion for Italian wines, I naturally had to see what happened to Sauvignon blanc there. I tried several Sauvignons from northern Italy – Alto Adige, Venezia-Giulia, Friuli – all with some pleasure. The grassiness that I dislike was never as prominent as in New World wines – but I did find that the further west I went from Friuli the more it showed in the aroma, though rarely on the palate. So the 2011 Tiefenbrunner Kerchleiten Sauvignon and the 2012 Tramin Sauvignon (both Alto Adige) both gave a little grass on the nose while having more mineral-inflected notes on the palate. Both were fine with food. Bortoluzzi’s 2011 from Venezia Giulia showed much more mineral all through, and conveyed a nice hint of terroir.

Northern Italy wines

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Once into Friuli proper, I found that Sauvignon blanc seems to have discovered a whole new home for itself. Producers like Villa Russiz and Vie di Romans are turning out balanced, restrained Sauvignons marked by strong minerality and gout de terroir, medium-bodied and conveying a round mouth-feel despite bright acidity. You would never confuse them with Sancerre or its kin – they offer a completely different style and flavor range – but these are wines that equally convincingly convey a sense of place, that they have found their place. Normally I am no fan of international grapes in Italy, but in Friuli Sauvignon blanc turns out to be a variety I can get enthusiastic about.

Friuli wines

Native Uprising

January 17, 2013

My book-writing days are probably behind me, but if I were to write a new wine book, I know what I’d call it – Native Uprising – and it would focus on the ascent of indigenous Italian grape varieties. Italian winemaking has made fantastic progress in the past 50 years (yes, my memory goes back that far, more’s the pity), and, while that progress may have been turbocharged by the phenomenon of the so-called supertuscans and the brief prominence of “international” (meaning grown in France and California and Australia) grape varieties, the real motor that has propelled it all along has been the native grapes of the many Italian wine regions.

Nebbiolo

Nebbiolo

It’s probably a clear indication of the deeply ingrained chauvinism of the wine world that we continue to speak of “indigenous” or “native” Italian grapes, with often enough an implication of quaintness and lesser standing and quality, while no one – myself included – ever speaks of Cabernet and Merlot and Pinot Noir and Chardonnay, or even Syrah or Sauvignon, as indigenous French grapes – which, of course, they are. The fact that Nebbiolo and Sangiovese – not to mention Barbera – are now grown around the world hasn’t made them “international” varieties: they remain humble, indigenous – to Italy – grapes.

Sangiovese

Sangiovese

So a good part of my reason for once again taking pen (keyboard?) in hand would be counter that notion of inferiority. It shouldn’t be too difficult. The strides that Piemontese and Tuscan winemakers in particular have made, and especially their success in drawing publicity, have certainly raised the visibility and the status of Nebbiolo and Sangiovese for any wine drinker who has gotten beyond an introductory level of wine knowledge. Other noble Italian red wines lag that level of recognition, but Aglianico and Amarone (not a grape variety, I know, but bear with me) are not far behind.

White wines may be a little trickier, because so many of the fine whites of northern Italy are vinified from “international” varieties that have been cultivated in Friuli and Alto Adige for almost two centuries. (Which raises the interesting question, how long must a variety be grown in an area before it becomes native? And where did the ancestors of those “indigenous” French varieties originate?) The excellence of many other Italian white varieties is only beginning to be discerned. The process is slow because so many of them are in the south, which for many wine lovers, and even for many Italians, is terra incognita.

Which brings me to what would be the second purpose of the book I’ll probably never write: to call attention to the cornucopia of interesting-to-distinguished varieties awaiting their moment in the south of Italy. In a rather haphazard way, I’ve spent a lot of time in the past two or three years in southern Italy, and every visit has been a revelation. Maybe a learning experience is a better way to put it: not only have I been pleasantly surprised by the quality of the wines, but I have each time encountered grape varieties previously unknown to me. Even more important, these varieties have not been simply quaint survivors of another age, but grapes with real wine-making interest and potential.

Susumaniello

Susumaniello

For example, let’s consider Puglia, which I’ve written about recently both here and in Decanter. Almost everybody knows about Primitivo, the cousin of Zinfandel. There are some excellent ones, but in my opinion Primitivo is far less interesting than either Negroamaro or Uva di Troia, or even Susumaniello. These are red grapes of distinctive character, and in the hands of careful producers they are already capable of making long-lived, high-quality wines. With more clonal research and more attention from more producers, their future is wide open.

z-bombino bianco

Bombino bianco

Puglia shows less impressively with white grapes, but even there some bright spots appear: Bombino Bianco, Verdeca, and local clones of Greco have promise. And of course, throughout the rest of the south, white grapes shine: In Campania, Greco di Tufo and Fiano di Avellino lead the way, but those two varieties do quite well on volcanic soils all through the south. (The Soave zone in the Veneto is the northernmost of Italy’s volcanic regions, and its prized Garganega, which makes Soave Classico, is probably a descendant of, if not the same as, Greco.)

Nerello mascalese

Nerello mascalese

And in Sicily, the hyper-volcanic slopes of Etna already yield world-class wines, whites from the native Carricante and reds from Nerello mascalese, which also forms a major portion of what is probably Sicily’s most distinguished red wine, Palari, from the nearby Faro DOC.

That’s far from the whole story even for the south: The white Falanghina is fine and getting better all the time, and the red Piedirosso, a long-time blending companion of Aglianico, is undergoing a significant revival. Even the once lightly regarded Coda di Volpe is rewarding serious attention from winemakers.

Timorasso

Timorasso

Nor is the north of Italy exempt from this growing wave of attention to each region’s viticultural heritage. In Piedmont, Rucché and Timorasso – red and white respectively – lead the contingent of reviving varieties, with the whites Favorita and Nascetta getting more attention every year.

Colorino

Colorino

.In Tuscany, Merlot is losing ground to Colorino and Mammolo as the blending grapes of choice in Chianti, with several experimental bottlings of monovarietal wines – especially of Colorino – already available.

z-schioppettino

Schioppettino

In the Veneto, the once-scorned local clone of Trebbiano is achieving real importance in the Soave zone. And Friuli is a minestrone of local varieties, especially of red grapes: Schiopettino, Tazzelenghe, and Pignolo, to name only the currently most important. This is by no means exhaustive: there are many, many more potentially noble varieties out there.

So there is definitely a book to be written, and a lot of fascinating – and delicious – research to be done. I’m not feeling overly ambitious these days – grey winter weather always has that effect on me – but maybe I’ll do it yet.

Winter Whiteout Part II; Carnivore Jamboree

February 14, 2011

I left off last post’s account of my Friuli white wine seminar at Vino 2011 halfway though the tasting, verbally smacking my lips over the wonderful ways all sorts of Italian wines, Friulian white wines in particular, partner with foods.

The wine that sparked that rhapsody was a Pinot bianco, Campo dei Gelsi, a very good wine but not an unusual one: Its representativeness is really what was most important about it. What followed it in the tasting sequence was a wine that in many key respects is even more representative of Friuli: a 2009 Friulano (DOC Colli Orientali del Friuli) from Butussi.

This the wine we used to know as Tocai, its name change mandated by EU bureaucrats lest we ignorant saps confuse it with the totally different Hungarian Tokay – different country, different grape variety, a sweet dessert wine rather than a dry dinner wine, but hey! what do we ignoramuses know?  As you may gather, bureaucratic interference of that sort with traditional names (and traditional practices, but that is another and far more serious story) drives me up the wall. Recent studies have shown that Friulano-né-Tocai is in fact genetically similar, perhaps identical, to the now-almost-extinct French variety Sauvignonasse, but it is anybody’s guess which way the vine travelled.

Though forced to abandon its traditional name, in this case the producers of the wine were able to opt for a name that means something: Friulano indicates quite accurately just how deeply rooted in the life of the zone this wine is. In Friuli, it’s the wine of all purposes and every meal. To eat prosciutto while drinking something else is to invite queries about your health, mental and physical. The example we tasted at the seminar was absolutely true to type, showing all the appeal of the variety: Medium-bodied and fully dry, it started with a lovely nut-and-mineral nose, followed with similar flavors on the palate, and ended in a delightful hazelnut-and-almond finish. This is a wine interesting enough to drink by itself but even more intriguing when you give it some fish or fowl or frittata to play with.

The next wine was another Friulian specialty: a 2009 Bianco (DOC Colli Orientali del Friuli) called Valmasia – a 100% dry Malvasia from La Tunella. This is an ancient variety, grown all around the Mediterranean. It has made Friuli its home long enough to produce a distinctive clone, known either as Malvasia friulana or Malvasia istriana. Almost everywhere else it’s grown, Malvasia is usually either used in blends or vinified into a sweet dessert wine: it was famous in Shakespeare’s day as Malmsey. This fully dry, uniquely Friulian example was vinified entirely in stainless steel, so there was no muffler on its own distinctive character: an almost moscato nose, with orange peel and white fruits on the palate, and a long finish, redolent of roasted fruit and leather. A very interesting wine, very different from most other whites.

The seminar concluded with a lovely pair of uniquely Friulian dessert wines. (Can a pair be unique, or is that mathematically impossible?)  The first of these was a “simple” 2007 Vino da Tavola Bianco, called Pensiero, from Petrussa. This wine was 100% Verduzzo, a grape so native to Friuli that it is unknown elsewhere. It is occasionally vinified dry, but this was a dark gold, sweet, botyritis-touched wine – just lovely, with its hints of honey and smoke. For all its residual sugar, its equally abundant acidity kept it supple, so that it gave an overall palatal impression of a complex blend of elements, of which sweetness was only one.

To be honest, this Verduzzo shouldn’t be classified so much a dessert wine as a vino da meditazione, a wonderful apt Italian phrase for wines whose subtlety and elegance and complexity make them objects of thought as well as aids to it – which may explain the name of this specimen, Pensiero.

The final wine we tasted belongs in that same rarefied category: 2007 Picolit (DOCG Colli Orientali del Friuli) from Aquila del Torre. For Friulian producers and fans of Friulian wine, Picolit is the jewel in the crown. Not only is this variety a Friulian indigene, it amounts to an endangered species despite how much it is revered. The vine suffers from a malady called floral abortion: Pollination is very irregular and often unsuccessful, and even when successful the flowers often fall off before setting fruit. A mature bunch of Picolit can contain as few as half a dozen grapes – so yields are naturally very, very small. Late harvesting and air-drying further reduce the amount of wine produced. What does eventually result is a precious (and costly, to be sure) nectar, honey-scented even without botrytis, lush and rich – almost viscous in the mouth – and long, long finishing: a vino da meditazione par excellence, to thoroughly garble my languages (an effect fine wine often has on me).

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Carnivore Jamboree

Giovanni Manetti

A few days ago I had the good fortune to be invited, courtesy of the wonderful Chianti Classico producer Giovanni Manetti, owner of Fontodi, and his US importer Dominic Nocerino (Vinifera Imports), to a special dinner at the restaurant Del Posto: a Cena della Vacca Intera, a dinner of the whole cow. It was prepared by Dario Cecchini, a master butcher and restaurateur from Panzano, a tiny town right at the heart of the Conca d’Oro, one of the most prized runs of hillsides in the whole Chianti Classico.

Not coincidentally, Fontodi’s vineyards are also right there, and Signor Manetti also raises some of the much-sought-after Chianina cows that Signor Cecchini dresses out and cooks, as he says, dal culo al colle – from the hind end (to put it delicately) to the neck. He presented five courses of beef, with a lively commentary on each:

  • First came Sushi del Chianti e Ramerino in Culo – beef tartare from the butt, with rosemary.
  • Then Cosimino in Salsa Ardente – a sort of meatloaf, based on a Renaissance recipe, with an attention-getting spicy sauce.
  • Then Tenerumi in Insalata – slow-cooked cow’s knee, with a salad of fennel, carrots, etc.
  • Then Magro Fiorentina – a Florentine roast beef.
  • Finally, when you thought you could eat no more, Carne in Galera – neck meat, long cooked in water and vinegar and served with Tuscan beans.

Dario Cecchini in a typical moment of high seriousness

All were delicious, but for me the best of the best were the unlikeliest, the tenerumi  (the cuts the butcher couldn’t sell and consequently had to learn how to cook for himself) and the carne in galera, which Cecchini described as not so much the cooking of the poor as jailhouse meat  – prison fare – in my opinion, perhaps the reason so many Italians risk jail for income tax evasion. I know I would.

With all these dishes, Fontodi’s 2005 Chianti Classico and superb 2000 Flacianello just sang. Great food, great wine, very happy journalist.

Winter Whiteout, Part I

February 3, 2011

Vino 2011 – a nearly week-long showcase of Italian wines – and a couple of snowstorms hit New York City more or less simultaneously last month, both with pretty major force, leaving many of the attendees content never to leave the comfortable confines of the Waldorf Astoria hotel. For my small part in the proceedings, I mushed my dog team northward in time to lead a seminar on Friuli white wines – not exactly the most seasonally apposite drinks, but the wines showed beautifully, so nobody seemed to mind.

Friuli Speakers Panel

As almost everybody knows, Friuli is the northeasternmost of Italy’s regions, right up against the border with Slovenia. Its most prized wine regions are exactly its most eastern, nearly Slovenian ones, the hilly vineyards of Collio and Isonzo and Colli Orientali del Friuli. Ethnic mixes – Slavic, Austrian, Italian – make the region diverse and very interesting. You readily see this in its cooking: Italian ways with pasta join with Austrian and Slavic ways with potatoes, the ethereal prosciutto of San Daniele shares the table with slices of speck, a hearty German-style air-dried bacon. There is almost nothing green that doesn’t find its way to the table, in uses from frittata to contorno. Unexpected delghts abound: Friulians make a great risotto with stinging nettles, and they do an unforgettable potato gnocchi stuffed with small plums and dressed with butter and breadcrumbs.

That same sort of diversity shows in the wines: The number of grape varieties vinified is as impressive as their quality. Indigenous grapes abound, as do some by-now-long-naturalized international varieties: Friulano (formerly Tocai), Ribolla gialla, Verduzzo, and Picolit are the most prominent native white varieties. (Among reds, Marzemino, Pignolo, Refosco, and Schioppettino are distinctive.) The “international” contingent includes the white grapes Chardonnay, Pinot bianco, Pinot grigio, and Sauvigon. (Among the reds, the usual suspects: Cabernet sauvignon, Cabernet franc, Merlot.)

Because of the nature of Friuli’s soils and the varied slopes and exposures of its characteristically U-shaped valleys, even varieties that you may think you know well (Ho hum; another Pinot grigio!) taste different here – distinctive and interesting, more serious and more substantial. The eight examples we had at the seminar showed this very clearly.

We started with a marvelously characteristic Friulian wine, a 2009 Ribolla Gialla (DOC Collio) called Roncalto, from Livon. If you don’t know Ribolla, this is a close-to-textbook example of the kind: classic nut and fruit aromas with a strong mineral inflection; similar flavors plus a hint of citrus; and a tiny suggestion of sweetness in the fruity finish. A thoroughly enjoyable wine, it could serve as an aperitif but it really wants to be partnered with almost any kind of seafood.

Our second wine was a 2009 Sauvignon (Colli Orientali del Friuli DOC) from Comelli. This wine is slightly unusual for Friuli in that it had spent some time in barriques, which lent it a little roundness to flesh out Sauvignon’s usual raciness. In all other respects, it remained classic Friulian Sauvignon, with lively herbal aromas and underbrush and mineral flavors in the mouth. Only the finish betrayed the smallest taste of oak sweetness.

Next came a wine that surprised many attendees, a 2008 Pinot grigio (Isonzo DOC) from Lis Neris. The surprise was, simply, that this was a real wine, a wine of character, and not the forgettable, almost tasteless gulp that so much Pinot grigio has become. Grown in poor soil, with a tightly restricted yield, fermented and matured in tonneaux, and deliberately emulating the Alsace way with Pinot gris (same grape, different country), this example was medium-bodied, with excellent pear-and-apple fruit, rather creamy and rich (the only palatal evidence of the oak ), with a long, mineral finish.

With this wine, two of the major points I was trying to get across in my seminar remarks became apparent. The first is that Friuli makes serious, worthwhile wines and not the throw-away party fizz that so many people associate with Italian white wine. The second is simply that one of the hallmarks that identifies Friulian wines and makes them memorable is a bracing spine of minerality.

A 2009 Pinot bianco (Grave DOC) called Campo dei Gelsi from Forchir was our fourth wine. Pinot bianco performs well in almost every Friulian zone, especially if it is planted at a good altitude. It yields a medium-bodied wine like this example, usually less floral in its aromas and flavors than either Pinot grigio or Chardonnay. The kind of nice, earthy complexity this Campo dei Gelsi showed is what makes Pinot bianco such a fine dinner wine – and that, exactly, was my third major point about Friulian white wines: Like so many Italian wines, they aren’t vinified to be drunk alone, either as lightweight cocktails or as fruit bombs to overpower judges and walk home with gold medals. They’re made to drink with food. Wine in Italy is food, and if you ever want to understand the best Italian wines, you must never lose sight of that bond.

That’s also a good point at which to conclude this post. Next time, the rest of the Vino 2011 Winter Whiteout, plus a little coda about a carnivore jamboree.