Tasting somewhere north of 1,000 wines a year means that inevitably some very good bottles get overlooked. This is a quick round up of some gems I encountered last year, and failed to adequately report.
The nose is bright and expressive, with notes reminiscent of stonefruit, raw almond, with a nice floral undertone. The mouth is intense, substantial yet fresh, with good length and a clean, aromatic finish. Great with white meats or hard cheeses. Highly recommended.
Sweetly fruited, peach blossom aromas and flavors. A slightly nutty finish, opening to sherry-like taste in the glass. Could work with Asian foods as well as dishes from the hearty, peasant-based native Fruili cuisine.
“Adriatico” is the name of this new line of three white wines. Each wine is made from a different native vinifera grape, in regions (now countries) which border each other on the northern Adriatic Sea: malvasia from the Istrian peninsula in Croatia, ribolla from Slovenia, and friulano (of course) from the Friuli region of Italy.