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There’s more to Italian Whites than Pinot Grigio

  • Antonio Evans
  • August 22, 2009
A glass of pinot grigio wine.

Italy is well known for it’s big voluptuous reds, it’s white’s; except for the so often bastardized Pinot Grigio are quite often and quite unfairly ignored. Sadly most PG’s are incredibly boring and homogeneous. Good ones are quite expensive and hard to find. Italy is home to some incredible white varietals that will wow the most demanding palates. So put down the PG and pick up one of these delicious Italian varietals.

Campagnia

Coda di Volpe: Barely known outside of Italy, this grape is one a gem.  Highly aromatic with melons and flowers playing on the nose. When it hits the tongue minerality and citrus lead to a buttery texture. This varietal makes a great pairing for lobster.

Falanghina: If you love dry balanced whites, this is your grape. Flowery and fruity on the nose, sometimes it tastes like green apples; at other times it has notes of bananas. Try it with some steamed mussels.

Fiano: This medium bodied white from the south of Italy is usually marked by notes of pear and honey. It shows extremely well with a charcuterie plate and some thick creamy cheeses.

Friuli

Picolit: The small yields of this grape result in some incredible dessert wines. The grapes are usually dried (as is Amarone) or left to hang on the vine for a Late Harvest style. Think of flowers, peaches and apricots. Try this one with some bread pudding.

Ribolla Gialla: It was almost destroyed by Philloxera in the 19th Century, lucky for us it survived. This grape yields a highly colored wine with a floral nose and really nice acidity. It makes you want to swallow right away. When it is oaked, it can develop a slight nuttiness.  Try it with goat cheese pizza.

Tocai Friulano: Contrary to what you may think, this grape varietal has nothing to do with Hungarian Tokaji. And besides, it is no longer called by it’s name, you’ll probably find it as Friuliano. The wine is aromatic and marked by citrus fruit and sometimes a little hint of herbs. Bottles containing it’s juice will go perfectly with some sushi.

Verduzzo: This highly versatile grape can make anything from a bone dry white to a sweet late harvest . Make sure to get your hands on a late harvest for a super treat.  If you end up with a dry Verduzzo head to your local Japanese restaurant and get yourself some veggie tempura.

Marche

Verdicchio: In it’s youth it is highly acidic and fresh…perfect while you’re grilling on the barbie. Verdicchio can also age and result in a robust and super food friendly wine with notes of almond that would be lovely with a roast duck.

Piedmonte

Arneis: Like Pinot Noir, it takes great effort to get this grape to grow, but the payoff is wonderful: silky mouth feel, peach and vanilla on the nose this can really be a treat for wine lovers.

Cortese: This is one of the rarer grapes of Italy, it produces wines that are light and crisp, grassy, citrussy and fresh.

Sicily:

Carricante: This varietal is not for wimps. Wines made of this varietal are robust but elegant and usually marked by citrus and floral notes on the nose and a fresh minerality on the palate.

Catarratto: This grape is actually quite common in Italy and mostly used in Marsala or in Lucido. If you can find a Lucido, we recommend it, most likely you will end up with a wine with tons of fruits and citrus as well as a bright acidity.

Grillo: A partner of catarratto in the making of Marsala, top wine makers can make this grape into a pleasant wine with high acidity.

Inzolia: Also known as Ansonica, this is the third wine utilized in Marsala. This grape varietal can have a luscious mouth feel with hints of almonds and citrus.

Tuscany

Trebbiano: Better known as ugni blanc and grows with great ease pretty much everywhere it is planted. This is the perfect summer wine which reminds the nose of flowers and peaches. Since there is so much of it, you can usually find a nice bottle for uner $10 bucks.

Vermentino: Also found in Liguria and Sardinia and known for a highly aromatic notes, herbal and citrusy in the nose and bright in the mouth. Sometimes it can show notes of tropical fruit. This grape makes a perfect pairing for seafood dishes.

Vernaccia: Characterized by almonds and a dry crisp acidity. This grape varietal can also result in delicate sweet wines.

Veneto

Garganega: This is a pretty popular grape in Italy and is seen in Soave. Usually this type of wine is reminiscent of tropical fruits and refreshingly dry. Try this with almost any seafood dish.

Prosecco: This one we are all familiar with bubbly, dry and citrusy. Ideal in the summer and perfect with crab or for toasting a special ocassion. This is the perfect wine for all those “champagne” cocktails, specially since it won’t break your bank.

Above all, remember that rules are meant to be broken, so forget the reviews and ignore the snobs – if you like it, drink it.

About the Author:

Antonio Evans is an entrepreneur/speaker/researcher who specializes in the intersection of Artificial Intelligence and the culinary world. More from Antonio Evans

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