Week 4 has come to a rather quiet close as we only processed a few hundred tons this week atAsti. It’s a drop in the bucket for what is to come this season. We were led by Sauvignon Blanc and Pinot Gris from the Lodi area which both had perfect Brix, crisp acids, and really nice flavors for that region. The weather has again proved to be wonderful for quality wine growing and is forecasted to continue for the next week as well.
At Asti, we have a tradition of roasting a whole pig for the cellar crew (and whoever else happens to be at the winery at the time) on the Friday before things really get cranking around here. Today was that day! We enjoyed a moment of togetherness before the work really starts and grapes begin to roll in like an avalanche. This year we celebrated the 11th Pig Roast and it was thoroughly enjoyed by all!
This week I also wanted to write a bit about the fantastic tasting that we held last week. The theme was “Unusual Varieties from Around the World”. I set up this tasting to open our winemaking minds to different varieties than we normally would see on the everyday supermarket shelf. They cover a wide range of personalities as well as offering great values for the money (I’ve listed what I paid for them below) and I highly recommend you check them out! Here is the list below….
Adega cooperative Regional de Moncao “Trajarinho” Vinho Verde 2010 Portugal $8.99
Zesty and Fruity
A bright blend of Trajadura and Alvarinho, this wine was crisp with a bit of residual CO2 spritzing up the glass. A moderately intense nose of citrus and lime zest introduced a dry, high acid palate with a light body. Refreshing and clean this is a perfect summer wine!
Cantine di Marzo Fiano d’Avellino 2009 Italy $14.99
Stone and Chalk
Fiano is such a savory variety. It lacks the zesty fruit notes that most new world consumers expect making it a bit of a hunt here in the states but if you want something different it’s worth it. It leads with aromas of hazelnut skins, wet granite and chalk. It has a waxy nature to the texture that lends to a fuller body balanced by moderate acid and a long dry finish. Pair with more savory fatty foods such as cheese, nuts, and cream sauces.
Icardi L’aurora 2009 Piedmonte Italy $14.99
Zesty and Fruity
Cortese is one of my favorite Italian whites and I generally prefer it over its more popular neighbor Pinot Grigio. Primarily found in the small Piedmonte region of Gavi this particular offering was sourced from the wider regional designation. Light aromas of citrus and white flowers delicately emerge and are followed by an off-dry palate with moderate acid and a medium-light body. It is very well balanced and easy to drink.
Hetszolo Tokaji Furmint Sec $9.99
Stone and Chalk
This is another of those wines that is a bit challenging to find at your everyday wine store. While Tokaji typically is most well known for its sweet Botrytized dessert style, these dry styles can offer great value and interesting appeal. It leans more towards hazelnuts, citrus, golden raisins, and mineral flavors with a dry palate and medium + acid. It finishes with an almost citrus rind texture which keeps the wine interesting and a fun pairing with different foods.
Pazo Senorans Rias Baixas 2008 Spain $17.99
Fresh and Grassy
I like to think of Albarino (the Spanish version of Alvarinho which made an appearance in our first wine of the flight) as a flowery Sauvignon Blanc with the volume turned down. The clean primary aromas of jasmine, grapefruit, and peach skin carry through on to the palate which is dry with medium acid and body. It’s a riper style of Albarino however it is very tasty and I love the floral element to it.
Dominio del Plata “Crios de Susana Balbo” 2010 Torrontes Salta Argentina $11.99
Elegant and Floral
Torrontes is one of my favorite floral varieties and one that you can impress your friends with at parties as it’s not well known but is a Muscat cousin so it has an amazing spicy and fruity nose that is hard to mistake. Intense aromas of flowers, citrus, and an interesting lime Jello note give way to a dry palate with high acid and light body. If you likeMuscataromas but want something dry, try this one out!
That’s all for the whites… I’ll write about the Red varieties tasted in my Week 5 wrap up!