Some Italian Vino I’ve been Sipping this Week

This time of year is no different from others. I’m thinking of VinItaly and sad that it’s the first time I’ve missed this fair in 4 years. But I can always drum up a little Italy love in my own wine glass as I think back to some of these wineries that I’ve had the incredibly good fortune to visit.

Stylistically, this time of year, I want my reds to bring texture and lightness but not too much weight. And I want freshness and brightness in the whites, but an element of complexity and nothing too fruity. Here’s what I’m working with this week…

From Italy’s northeast, in the Veneto region:

Remo Farina Bianco di Custoza 2011. This is a bright, crisp white wine made with a blend of the five regional white grapes of the region. Orchard fruit from ripe yellow apple to creamy peach, this is a crowd pleasing white wine that has an incredible capacity to serve both as a cocktail wine or would work well with poultry, shellfish or spring vegetable dishes.

From Alto Adige, in Italy’s Dolomite mountains.

eti terlan b

Cantina Terlano Terlaner Classico

Cantina Terlano “Terlaner Classico” 2012. Rich and textural, this is a multi-faceted blend of Chardonnay, Sauvignon, and Pinot Bianco. Each of these grapes makes its way into their own bottlings at Cantina Terlano. This proprietary blend of the three has been a perpetual favorite wine of mine since it first hit my lips around 2007. Fruit notes are ripe apple and sutle pear, and it bears a very rich mouthfeel without the weight of having been thumped with oak. A pretty phenomenal bottle of wine for this “classic” range of wines from Terlano. Almost everybody falls in love with this wine, including people who often fancy themselves exclusive red wine drinkersPaolo_LangheBianco_bottle


From the northwest, in the Piedmont region, famed for the rich Barolo wines:

Paolo Scavino Langhe Bianco DOC 2012. This wine wine glistens with fresh acidity and international styling. It makes perfect sense when you think of the people who live in this region, farmers at heart, but with an incredible reverence for the land and blessed with some of the most incredible culinary riches in the world, including earthy and decadent truffles and chingale, or wild boar. This region is also famed for Barolo wines, beautiful and elegant wines made in either a modern or more traditional style, but these are wines that are quite contemplative and require years to mature. So, often the people here reach for something easy and refreshing, like this Langhe bianco, which is a blend of Sauvignon Blanc and Chardonnay. Delicious and citrus-toned with an incredible backbone of minerality and a brave streak of acidity.

From the heart of Tuscany, three wines from Italy’s own Sangiovese:

Ali Sangiovese 2012 is a bottle of wine that holds it’s own on a weeknight with easygoing counterparts like pizza or burgers. The fruit shines, with bright red fruit like cranberry and Bing cherry and tannins are soft and medium-bodied. Great value and easy to like!

Alteo Chianti DOCG 2012 is pleasant and fruity with more elements of earth and ripe fruit, like blackberry and black cherry. Tannins are smooth but add great texture. This would be a great accompaniment to grilled red meats, grilled vegetables or pasta in a tomato-based sauce.

Bramosia Chianti Classico DOCG 2011 is a wine that wears its pedigree well and stikes a great balance between tannin and acidity, offering a complexity on the palate that well belies its low price tag. It shows nice earthy notes of forest floor, but is clean and bright and is definitely in the camp of modern style Chiantis. The oak barrel aging adds nice spice notes, like nutmeg and cinnamon and just a hint of vanilla. The fruit is mature and reminiscent of black cherry and plums.

Back to the Veneto for this red:
Remo Farina Valpolicella Ripasso Classico Superiore 2012. Here’s a wine that seems to blow everybody away! Made from grapes that have been partially dried prior to pressing, the natural sweetness of the grapes is enhanced and the concentration is richer. The juice is passed over the dried grape skins one more time (ripasso = re-passed) to extract even more of the baked fruit concentration and the resulting wine is a velvety combination of rich baked fruit and beautiful brown spices like cardamom, cinnamon and also brings forth elements of cigar box and cedar. Tannins are very fine and the wine is medium in weight, perfect for a spring/summer red. Made up of a blend of Corvina, Rondinella, and Molinara.

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