The Basque Wines of Spain and France

I love the north of Spain and have been visiting the city of Bilbao and the surrounding beaches of San Sebastian for some twenty years. My frequent haunts include Concha Bay, and the golden sands beaches of Zarautz and Fuenterrabia.

Today I am joined by long-time friend and fellow sommelier, Naiara Dolagaray. We are enjoying the view of Hendaia. This is a wide and sandy beach located just inside France. Over the years it has become popular with surfers.

I was first recommended to Hendaia Beach by my nephew, Austin Roberts. A couple of years ago, while as an undergraduate at UCLA; Austin spent a year in Madrid mastering the language and the Castillian accent. Since he is an avid surfer, it was inevitable that he would venture this far north.

Spain’s autonomous region, the Basque Country, is rugged with high mountains descending into lush valleys. The Alava Plains and the Ebro Valley have long been renown for their wines and spirits.

“I think you will enjoy the dishes served at the Hegoa Café.” Naiara called for my attention. “This is where I usually come to meet with my friends and enjoy a glass of wine.”

“A feast for my eyes,” I flashed her a beaming smile.

“Then let’s begin,” Naiara chuckled jovially.

Naiara had seen to it that our table had been set with only the most delectable Basque Tapas. Idiazabal sheep cheese, lamb stew, Tolosa bean dishes, and a wide assortment of meats and fish that had been grilled over hot coals.

Our first selection was a lovely sparkling wine, Getaria Txakoli, pronounced, CHAC-oh-lee, is unique to the region along the Basque coast, and often produced by small growers. Typically this style of wine is made from Hondarribi Zuria grapes which produce a beverage that is a light, fruity, and slightly sparkling. The wine has a slight green tint, floral bouquet with hints of apple and pineapple. It is high in acidity with a low alcohol content, usually between 9.5%-11.5% alcohol. Txakoli is served in tall glasses and poured from a height. Overall our Getaria Txakoli 2011 was an enjoyable and easy wine to drink. The alcohol content is 10.5 % and a price tag of $35.

“Since it is a light white wine, Txakoli is often paired with fish and seafood,” Naiara added. “It is perfect for the catch along the Basque coast.”

“A most pleasant wine,” I paused lightly. “I should think it would also pair nicely with calamari.”

“I would also add that this is a wine that is meant to be drunk young, most definitely within a year.” Naiara spoke with calm finality.

Our next wine, Rioja Alavesa hails from the southern tip of Basque Country. Grape varietals that are most prevalent in the area are Graciano, Garnacha, Mazuelo, Viura, and Tempranillo. What is most interesting about wine making in this region is that the grapes are neither de-stemmed nor crushed before fermenting. The grapes are simply placed into large open vats. This technique is known as carbonic maceration. The vintners of Alavesa believe this technique is what makes their wines soft and fruity. Naiara selected a Marques de Riscal Rose 2012. This is a very pleasant and drinkable rose. It is a, bright, lively raspberry in color. The nose reveals an intensity and concentration of both raspberries and strawberries, with just a subtle floral hint. The palate is fresh and nicely balanced with a full crisp finish. The alcohol content is 13.5% with a price tag of $15.

“I would serve this wine chilled and pair it with fish, shellfish, pasta, and rice dishes,” Naiara’s eyes sparkled as she flashed me a smile.

“What temperature would your serve our rose?” I queried.

“46-50 degrees Fahrenheit,” she replied with a quick nod.

Our last wine hails from the Irouleguy apellation in the foothills of the Pyranees Mountains. This is in the Northern Basque Country which is actually in Navarre, France. Back in the 3rd Century, it was the Romans who first began to cultivate the lower Navarre terraces for wine production. Today, this area of France is synonymous with such red grape varietals as Tannat, Cabernet Franc, and Cabernet Sauvignon. Courbu, Petit Manseng, and Gros Manseng are the popular white grape varietals of the region. Naiara selected a Domaine Illaria Rougue 2009 as our final wine. Visually, the Illaria Rougue is a deep red. The bouquet is a healthy dose of black cherries interwoven with assorted spices. This is a vigorous wine with youthful tannins underlined by dark fruit flavors. This big red is a blend of 55% Cabernet Franc, 25% Cabernet Sauvignon, and 20% Tannat giving it a firm structure. This certified organic wine has an alcohol content of 13.5% with a price tag of $25.

“ I’d say this is a great wine for simple rustic cuisine.”

“Most definitely,” Naiara was quick to reply. “Braised pheasant or wild boar sausages would be ideal.”

“What’s next?” I queried.

“Izzara,” she was quick to reply.

“Ah, the fabled Basque liqueur … But that my friends is another story …”

The Treasure of Spain

My earliest recollection of Sherry was as a boy reading Edgar Allen Poe’s, “The Cask of Amontillado.” I immediately leaped to my feet and ran into my parents’ bedroom to ask what in fact was Sherry? After my mother’s brief explanation, I accompanied her to the living room where from behind the bar, she produced a bottle, poured herself a glass, and began explaining the virtues of this style of wine. Mom not only let me savor the bouquet, she allowed me just the tiniest sip to wet my tongue and peak my curiosity.

I also fondly recall Sean Connery in a memorable scene in the Bond film, “Diamonds are Forever.” 007 is enjoying a glass of Sherry with Sir Donald.

“Pity about your liver, sir,” Bond directed his attention to M. “This is an unusually fine solera, ’51 I believe.”

“There is no year for Sherry, 007, M scoffed him.

“I was referring to the original vintage on which Sherry is based, sir,” Bond paused for effect. “ 1851, unmistakable.”

“Precisely,” Sir Donald called for their attention and for the briefing to begin.

By now you have no doubt surmised that I am in Spain. I am also joined by friend and fellow sommelier, Esmerelda Diaz. We are in the lovely town of Jerez in the Andalusian region of southern Spain. Jerez, along with Puerto de Santa Maria, and Sanlucar de Barrameda make up Spain’s renown “Sherry Triangle.” Lastly, the word “Sherry” is an Anglicization of Xeres (Jerez). Previously, Sherry was known as “Sack,” from the Spanish “saca,” meaning “extraction” from the Solera.

Produced almost exclusively from the white grape, Palomino Fino, Sherry is a fortified wine. Basically there are two types of Sherry, Fino and Oloroso. Fino is very dry with a lighter body. While Oloroso is also dry, however, it is richer in both flavor and body.Fino has an alcohol content of 15% while Oloroso’s alcohol content is a bit higher at 18%. Spaniards are also quite fond of the solera method of making Sherry. A solera is literally a set of barrels. The final beverage is a fractional blending of wines at different ages, hence, the reason no vintage for Sherry. Make no mistake a premium solera uses only the finest grapes to produce their memorable wines.

“Salud, Gregorio,” Esmerelda nodded that she was ready to begin.

Our table had been set in an appetizing array of “Tapas,” Spanish appetizers. There were olives, various cheeses, mussels, clams, and my particular favorite, chopitas. These battered baby squid are grilled to perfection.

“Gregorio,” Esmerelda paused for effect. I was just curious, with the renewal of international interest in Sherry, have you long enjoyed the lovely treasure of Spain?”

“Actually, I’m relatively new to Sherry, I paused in reflection. “A couple of years ago, a friend of mine back in Pasadena, Al Meymarian, stressed the importance of the pleasure one can place on this interesting beverage.”

“There are so many styles of Sherry,” Esmerelda smiled softly. “ Shall we share a few of the sweeter styles with our readers?”

Our first selection, Hidalgo Almeda Cream Sherry is a sweet and elegant wine that is quite popular with the Spaniards. It is deep amber in color with an enticing bouquet of caramel and nuts and flavors to match. The finish is somewhat long and enjoyable. The alcohol content is on this light-bodied Sherry is 16% with a most affordable price tag of only $20.

“Vinacola Hidalgo was founded in 1792 and boasts that it is still own by the same family,” Esmerelda was quick to add.

“Six generations to be exact,” I added.

Next we sampled another fine dessert wine, Alvear Pedro Ximenez 1927. Dark amber in color, and with aromas of crème brulee, marmalade, and maple syrup, this wine is neither overly sweet tasting nor heavy. The alcohol is 16% with a price tag of $25.

“I would point out that this Sherry is meant to be drunk alone at the end of a meal,” Esmerelda added.

Our last selection, Sandeman Armada Oloroso Cream is indeed a very fine Sherry. It has been aged for more than seven years and the final product is a very rich solera. It is dark mahogany in color with gold highlights. The nuttinesson the nose and palate make for the character of most Oloroso. This is a full-bodied and well balanced wine. The finish is smooth with a most enjoyable and velvety aftertaste. The alcohol content is 17.5% with a price tag of only $20.

“This is one that I would most definitely serve with your favorite cakes or sweet desserts,” Esmerelda playfully rubbed my arm.

“Sweet cakes, but that my friends, is another story … “

The Portuguese Put the “Port” in Their Wine

Once again I am on the road in search of exceptional European wines. It has been some time since my last visit to Portugal. Today l am joined by friend and fellow sommelier, Caterina Mota. We have spent the last few days traversing Portugal’s renown Douro Valley and sampling its rare treasures, Port wine.

The Douro Valley, in the north of the country, has long been acclaimed as the leading producer of Vinho do Porto, Portuguese fortified wine. Douro boasts an excellent climate for wine production and more than 100 indigenous varietals can be found thriving throughout the region. Established in 1756, the Douro Valley is the third oldest protected wine region in the world.

“Can you name numbers one and two?” Caterina quickly broke in.

“Is it a bet?” I beamed with excitement.

“I know better than to bet with you,” Caterina paused to collect her thoughts. “Whenever you are willing to wager, you know the answer.”

“The second is the Tokaj-Hegyalja region in Hungary,” I paused for effect. ” It was established in 1730.”

“And the first?” She playfully toyed.

“Chianti, in 1716.”

“Salud,” Caterina smiled widely. “I am the Port wine aficionado and I had to give that one some thought.”

Today we are in the picturesque city of Porto. Known for its Port wine lodges, the riverfront city is a Mecca of fortified wines. Porto has been hosting a barage of tourists since the 1960s. The city boasts some 50 tasting lodges that dot the Gaia hillside. Ever popular names like Sandeman, Graham, Taylor’s, and Cockburn are a familiar site.

What distinguishes Port wines from other wines? All varieties of Port are rich and abundantly intense. Both their aromas and flavors persist while the alcohol content ranges from 19% and 22%.

Our first selection, Cockburn’s 20 Year Old Tawney Port exemplifies all the characteristics one has come to expect from finely aged red wines. The wine has an unexpected, yet welcome freshness. The nose is filled with an array of aromas dominated by spice, nuts, and cedar. On the palate it is soft, silky, and smooth. The flavors of honey and ripe fruit come together nicely to create a rich and creamy texture. Cockburn’s is an exceptional buy at $55.

“I often enjoy Cockburn’s with some cheese or red grapes,” Caterina’s eyes crinkled as she smiled.

“This Port has no problem standing on its own as an aperitif,” I quickly added.

Our next selection, Sandeman Porto Founder’s Reserve Port Blend is indicative of the winery’s long 200 year reputation. On the eye, this port is a deep ruby red that is most inviting. This is an elegant Port that fills the nostrils with aromas of ripe fruit. On the palate one is immediately greeted by rich flavors of ripe plums and red berry fruit. Sandeman’s is sheer pleasure and knows how to charm with its long smooth finish. An exceptional buy at $25.

“I often serve this Port at sit down dinners,” Caterina was quick to add. “It pairs nicely with even the most elegant of dishes.”

“I can see that,” I nodded in agreement. “However, I am also going to add this fine Port would be wonderful served on its own.”

“I always find it interesting that you Americans so often enjoy wine as a cocktail.”

“Perhaps its just part of our independent nature and the simple fact that we like things to stand on their own,” I playfully broke into laughter.

“Touche,” Caterina chuckled along with me. “Are you ready for our next selection?”

Graham’s Six Grapes Rerve Porto is an exceptional find for a young Port wine. In coloring, our Graham’s is strated with hues of deep garnet. The nose awkens the senses to an abundance of cherries and plums. The sweet red fruit aromas are nicely balanced with just a subtle earthy wuality. On the palate, our young Port continues to rise to the occasion. There is a delectable array of chocolate and cherry layers that add to the complexity and allure of this wine.  The finish is sweet, lingering, and memorable. A very good buy at $25.

“Definitely good dessert wine,” Caterina shared her approval. “This one can definitely stand on its own.”

“Salud,” I toasted her as I poured us each another glass.

Our last selection, Fonseca Porto 10 Year Old Tawny Port is indeed an exceptional wine. The Fonseca family has been producing quality wines since 1822. Their wines are renown for their luxurious and seductive qualities. Fonseca wines have long had the reputation of arousing the senses. This Port holds true to the Fonseca reputation. On the eye, it is a deep ruby red. The nose is filled with rich ripe fruit and followed by an ever so slight hint of pepper and spice. On the palate, Fonseca Porto is luxurient with abundant notes of juicy plums balanced with rich tannins. There is also a trace of oak just before the finish. The climax is lingering with just the right amount of sweerness until reaching a final note of pepper. An exceptionally good buy at $35.

“Fonseca is my perenial favorite,” Caterina savored the moment. “This wine in no way dissappoints. In fact, I find it heightens sensuality and appreciation for a well-made wine.”

“I concur,” I openly shared my pleasure. “Fonseca has produced a most decadent dessert wine that will thrill the senses of even the most discerning of palates.”

“I often serve Fonseca when I am entertaining that very special guest,” Caterina smiled demurely.

“Is that a fact?” I cocked a more than amused brow.

“But that my friends is another story … “

Is There Such a Thing as a Cheap Barolo?

Literally at the foothills of the Alps, Piedmont abounds with vineyards producing Italy’s finest wine. A sumptuous and noble wine that has been heralded as the “the wine of kings, the king of wines.” Of course, I am speaking of Barolo.

Today, I am with my friend and fellow sommelier, Serena Dutto. We are visiting one of Piedmont’s loveliest villages, La Morra. Mornings in autumn are my favorite time to traverse the rolling hills that are striated with truly majestic vineyards. The region devotes roughly 3000 acres, which is dominated by Piedmont’s black grape, Nebbiolo. The varietal derives it’s name from the thick morning fog, the Nebbia.

“Gregorio,” Serena called for my attention. “Before we can discuss any inexpensive Barolo, I think our readers need to know just what makes Barolo so expensive.”

“But of course,” I nodded in agreement.

The Nebbiolo grape has distinct qualities that it brings to Barolo and produces wines at typically 14-15 % alcohol. The grape has complex flavors and bitter tannins. It also requires an exceptionally long growing season. For the grapes to ripen to their fullest, sunshine is of vital importance. To add to the difficulty in cultivating the Nebbiolo grape is, location, location, location. The vineyard must catch as much sunlight as possible. This has a direct bearing on the quality of the wine.

“Very true,” Serena smiled giving a nod of approval. “This is why bottles of Barolo are often labeled bricco, sori, and costa,” she paused lightly. “This indicates hilltop, hillside, and sun-catching potential.”

“Producing the best Barolos is a complex combination of of climate, soil, farming methods, choice of grapes, and the process of maturing,” I paused to collect my thoughts. “In the past Barolos were rich on tannin. So much so that it could take up to 10 years for the wine to soften and be ready for the most discerning of palates.”

“Quite true,” Serena added. “Fermenting wines sat on skins for at least three weeks extracting huge amounts of tannins. From there, they were aged in large wooden casks for years.”

“Today, in an attempt to appeal to international tastes, which prefer fruitier, early drinking wine styles, several vintners have cut fermentation times to ten days.”

“They also prefer to age wines in new French oak barriques,” Serena added.

“Ah, the Barolo Wars,” I flashed Serena a wide beaming smile. “The controversy abounds between the traditionalists and modernists.”

“Yes,” Serena grinned. “Traditionalist complain that this style of Barolo tastes more of new oak than wine.”

At length we returned to our hosts’ home. From the veranda of the Gagliasso family home, I peered out at the countryside. La Morra is roughly 1700 feet above sea level and the view is breathless. With the Alps as a majestic backdrop, the Gagliasso’s have nurtured, with the utmost of love and care, a winery of rare beauty and quality wines.

We were greeted by our host Luca Gagliasso. After the customary pleasantries, we took our seats at a table that had been filled with a myriad of fruits, nuts, and succulent meats.

“Gregorio my friend,” Luca flashed me a wide beaming grin. “Are you ready to drink some Barolo?” He then presented me with one of my favorites from the Gagliasso vintages.

“Ah, the 2004. You remembered how much I enjoy the wines from your Roche dell Annuziata vineyard,” I said gleefully.

Luca’s grandfather began the family business some 50 years ago. However, it was Luca’s father, Mario, who was the innovator behind the implementation of modern techniques and producing quality wines at a value.

“What I like most about the 2004 vintages is their elegance and finesse,” toasting both Serena and Luca. “Cin cin.”

Our 2004 Roche dell Annuziata is made from 100% Nebbiolo grapes from 50 year old vineyards. On the eye, our wine had a lovely black almandine coloring to it which paled towards orange around the rim. The bouquet was fairly rich with a scent of pleasing spice, rosa canina, and some underlying fruit. There is quite a bit going on and nice depth. On the palate, the wine is fairly rich with clean berry fruit supported by deft cherry acidity and tannins that are warm and have become more velvety with age. The finish was clean, somewhat tart, and with mineral accents. Overall this is a lovely Barolo that pairs quite well with succulent meats.

“My friend, I am truly pleased that you enjoy this wine. We aged it for 18 months in French oak barrels, then another 12 months in large barrels. Lastly, 12 months in the bottle,” Luca spoke with great pride.

“And the maceration period?” Serena queried.

“15 days with 4 daily remontages,” Luca shared a wide beaming smile.

“And at only $60 per bottle, a fantastic value,” I applauded our host.

“Gregorio, did you know that our 2005 Barolo Roche dell Annuziata received a score of 91 points from Wine Spectator?” Luca clearly displayed his pride.

“I have never tried the 2005,” Serena admitted.

“We will definitely try this vintage our next visit,” I reached over and patted Luca on the hand.

“Nonsense, and I won’t hear of it. You will both be our guests for dinner,” Luca’s tone was final.

Seeing Serena’s face brighten into a smile, I nodded in approval as I toasted our host. “My friend, we are at your complete disposal.”

The next day, Serena and I found ourselves at a local cafe, enjoying an espresso. “Are you ready to make our Barolo list?”

Serena nodded. “I think our readers now have a fair idea of what makes a good Barolo.

They will definitely have fun tasting some of the values we will recommend.”

Barolo $25-$50 price range

1. 2005 Giovanni Viberti Barolo Buon Padre-An elegant wine with a gorgeous nose and a dry youthful finish.

2. 2006 Vietti Barolo Castigllone-This is a young wine, but with a little air, it showed the darker and richer tones of Nebbiolo.

3. 2006 G.D. Vajra Barolo Albe-There were no overwhelming tannins present. Definitely not a wine for aging. It was meant to be drunk now. A very affordable daily drinker.

4. 2006 Francesco Rinaldi & Figli Barolo Cannubbio-This classic Barolo is very “old school.” Plenty of stiff tannins and earthy fruit.

5. 2006 Burlotto Barolo Monvigliero-This is an enticing wine. Traditional in style, it is a delicate wine that is wrapped around a firm spine.

We hope you enjoy your journey through the world of Barolo. For me, this is my wine. Barolo is truly the “king of wines.”Just remember that there are some cheap wines on the market. Barolo fiends that have been indifferently fermented. However, if you start with the 6 wines we mentioned, you will be on the path to discovering what I consider the finest wine in the world.

“You are probably wondering how was the 2005 Gagliasso Roche dell Annuziata … That my friends is another story …

Piedmont’s Hidden Treasures

The region of Monferrato, Italy is a spectacular expanse of rolling hills and vast vineyards. This is the fabled area of Piedmont. A wine region that has been extensively celebrated in the arts and literature.

On hot days in Monferrato, what white wines do the locals drink? The answer is quite simple, they seldom, if ever, drink white wine. Piedmontese prefer red wines such as Grignolino, Ruche, Verduno Pelaverga, and Freisa. Drinking a white wine is just unseemly.

Today, my friend and fellow sommelier, Serena Dutto and I will be exploring the wonderful, but little known wines of this region. Rest assured that these wines can be found in the States, however, it may take some searching. Rather than dwell on particular wineries or vintages, we have decided to cover the general characteristics of these wines and make some recommendations. We welcome you to share your insights as you discover the hidden treasures of Piedmont.

Grignolino (green-yo-lino) in the local dialect means “many pips.” The grape varietal is popular when making light colored wines and roses. The alcohol content is typically low at 11-12%. Rest assured that these wines have strong acidity and tannins.

“I also like the floral notes, fruity aromas of citrus, and just a hint of spice.” Serena was quick to add. “The wine is very dry and tastes of red raspberries.”

“It is also interesting that for a such a light wine, Grignolino has plenty of structure and a long finish,“ I added with a nod of approval.

In the days when Piedmont was still a kingdom, Grignolino was a favorite of royalty. The King of Savoia was quite fond of drinking Grignolino and preferred it to all other wines served at his table. By the end of the 19th century this wine was considered one of Piedmont’s best. Today Grignolino has improved in quality and is steadily gaining in popularity. It is often considered Piedmont’s most delicate wine.

Both Serena and I recommend a 2009 Castillo di Nelve. Priced at $15, it is classic in style and from 25 year old vines. This wine pairs quite nicely with pasta and all basic Italian dishes.

Our next wine is Ruche di Castagnole Monferrato and it is grown exclusively in the hills of Monferrato. In order to be labeled Ruche, the wine must be comprised of 90% Ruche grapes. The other 10% is open to any combination of Barbera or Brachetto. This produces a fragrant and slightly floral wine. Ruche is pale-red in color with a tannic profile and depth of flavor. It has medium body with a delicate, velvety taste.

“I would also add that there are notes of tart berries, black plums, and sweet spices that distinguish Ruche,” Serena gave a nod of approval.

The Ruche grape is something of an enigma even in Piedmont. There are conflicting tales of this grape varietal. One such story is that Ruche is originally from France and was brought to Piedmont several hundred of years ago. Serena, like all good Piedmontese, is insistent that Ruche is an indigenous vine. Whatever the truth, Ruche has begun making its way out of Monferrato. Over the past decade Ruche has been well received by all who have enjoyed this limited production wine.

Ruche compliments salami, roasted veal, and aged cheeses. Serena also recommends serving Ruche with the classic Piedmont dish, tagliolni with white truffles.

Priced at about $25, both Serena and I recommend a 2006 La Mondianese Ruche di Castagnole Monferrato.

Verduno Pelaverga or simply Verduno is a red wine native to Piedmont. Pelaverga is a rare, dark-skinned grape varietal that produces pale strawberry-scented wines. So why haven’t you heard of this obscure grape? Verduno is in the Barolo region and just a few hills over from the famed Barolo site of La Morra. Unfortunately this splendid grape gets over-shadowed by Piedmont’s renown Barolo, the “King of wine and wine of kings.”

Pelaverga has a long history in Piedmont. The grapes date back to the 15th century. However, in those days Pelaverga was used primarily as a blending grape. The name also brings up some interesting questions. Literally translated, it means “branch peeler.” Serena presumes the name has something to do with a viticultural practice of how to train the vine.

Here’s an interesting thought. “Verga” is the Spanish word for the male genitalia. Considering that the local people of Verduno claim that the grape is an aphrodisiac, I postulate …”

“Oh Gregorio,” Serena broke in with a more than amused laughter. “More like wishful thinking.”

“Unfortunately, you are probably correct. Two glasses later, and nothing.”

“Cin cin,” Serena heartily toasted me.

Overall, Verduno Pelaverga’s profile is a savory floral wine. It is lithe in acidity and weight, yet poignant in depth. There is just enough tannin to pair perfectly with smoked meats and slightly aged cheeses.

“Or a truffle risotto,” Serena added. “I would also serve Verduno with just the slightest chill.”

Both Serena and prefer the 2006 Pelaverga Basadone. This is a most enjoyable wine at about $20. Incidentally, “Baciadonne” in Italian translates as “the lady killer.”

Our final selection is Freisa (Fray-zah). It is a blue-black grape indigenous to Piedmont. These vigorous grapes are harvested in early October and the red wines produced are somewhat sweet and lightly sparkling.

Dating back to the 18th century, most Piedmontese agree that the varietal originated in the hills between Asti and Turin. By the 1880’s, Freisa had become one of the major grapes of the region. Today, Freisa is grown widely around the Monferrato area.

Freisa is an interesting variety which typically shows a wild-raspberry scent, some ripe strawberries with distinct earthy notes which add interest. There is a slight astringent, tart flavor to the wine’s profile that is slightly reminiscent of Dolcetto. Wines made for export tend to be on the lighter side, softly sweet, and slightly fizzy. Freisa is a very refreshing wine that is popular for sipping on those long summer days.

Serena and I recommend a 2004 Casaccia Vigna Monfiorenza. It can be served slightly chilled and pairs nicely with a variety of cheeses.

The wines we shared today are some of gems Piedmont. Rest assured that there are many more hidden treasures to be discovered. This is an ancient land with a colorful history that dates back before the Romans. A land that will never cease to amaze even the most discerning palates.

“Serena, earlier you mentioned Piedmont’s renown dish, tagliolni with white truffles.”

“If you are hungry,” she flashed me a beaming smile. “I know just the place.”

But that my friends is another story …