La Fiera Pinot Grigio 2017
Excellent with all types of grilled fish dishes and courses based on mushrooms. It is also a perfect match with pasta in cream or olive oil, perhaps with shrimp, though pairs well with a wide range of foods from salads to poultry to lighter, soft cheeses. Serve at 50°-55°F
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot gris wine. California produces both styles with success.
In the Glass
Pinot Gris is naturally low in acidity but full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are aromatic (think rose and honey), richly textured and sometimes relatively higher in alcohol compared to its Italian counterparts. As Pinot Grigio in Italy, the style is often much lighter, charming and fruit driven.
The viscosity of a typical Alsatian Pinot gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot grigio, on the other hand, with its lean, crisp, citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Given the color of its berries and aromatic and characterful potential if cared for as it is allowed to fully ripen, the Pinot grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.