While varieties like Cabernet Sauvignon and Chardonnay make popular choices for dinner parties and short wine lists in restaurants, there are so many varietals to choose from that a waiter needs something to go on; some clue from the drinker as to what style he or she likes. Even ‘red’ or ‘white’ gives few clues. Sometimes, exploring regional wines turns up so many new grapes for my growing lexicon that I almost wish the variety would just stop. I start to feel severely ignorant all over again. I’ll never remember them all, and am hardly likely to encounter such unusual wines unless I start to travel. If this happens I’m seriously considering Italy. I like the sound of their food in particular, and they are passionate about cuisine and wine.
Liguria Foods, a website selling food and drink from Liguria in Northern Italy, carries items like mushrooms in olive oil, honey and pesto. They also sell nine types of white and two types of red wine. Should you ever discover the following on a wine rack, here is some information which comes from their website.
Pigato is described as golden in color, grassy on the nose and dry with a slightly bitter finish. Rossese Ruffino, made from 100% Rossese grapes, is also dry; a ruby red liquid tinged purple, again slightly bitter in the mouth but fragrant on the nose. These are summaries, of course. In the latter case, scent and flavor are enriched with age.
There were numerous different Italian names, blends relying on drying grapes, mold and so on to produce dry right through to sparkling sweet wines, plus food pairing suggestions.
Post a Comment