Cindy of Grape Experiences
2016 Alessio Komjanc Collio Picolit
Picolit is an indigenous grape found in territories within Friuli-Venezia Giulia, specifically Collio DOC and Colli Orientali del Friuli Picolit DOCG . (The name “picolit” refers to small clusters; “piccolo” in Italian means “small.”) Picolit is used to make sweet wines and, as you might guess, only a small amount is produced, a factor that lends to its rarity.
We can enjoy a glass of Picolit as an aperitif or with aged cheeses, but the wine is incredibly expressive with dessert. When in Collio this year, I sipped Alessio Komjanc Collio Picolit 2016 ($31 for a half-bottle) at dinner one evening as I indulged in decadent dessert of Semifreddo di ricotta, meringa al lampone, gel alla verbena, a partially frozen delight of ricotta cheese, raspberry meringue and verbena gel.
At the winery of Alessio Komjanc, Picolit grapes are dried in boxes for two months. Soft pressing in a pneumatic press follows and vinification with temperature-controlled fermentation in stainless steel tanks ensues; aging occurs in barriques. On the nose of this very special and unique wine, I explored magnificent aromas of ripe fruits, wildflowers and honey. The structured palate, rife with notes of beeswax, acacia, ripe apricots and honey, was sweet and soft. The finish was lengthy and honestly, I never wanted it to end - the sweetness levels of the semifreddo and Picolit were matched perfectly.
Picolit is an indigenous grape found in territories within Friuli-Venezia Giulia, specifically Collio DOC and Colli Orientali del Friuli Picolit DOCG . (The name “picolit” refers to small clusters; “piccolo” in Italian means “small.”) Picolit is used to make sweet wines and, as you might guess, only a small amount is produced, a factor that lends to its rarity. For more information, click here.
Lauren at The Swirling Dervish
Here’s one of Prosecco’s rive wines, made from grapes grown on the sunny, steep slopes of Ogliano in the east of Conegliano. Alpine breezes and less rain than in other parts of the region ensure the grapes linger on the vine pest- and disease-free, ripening at a leisurely pace. Soils derive from the incursion of the Piave glacier, which left rich deposits of calcium and clay. Vineyards are tended manually, requiring roughly 900 man-hours per hectare each year. The Dal Bianco family has farmed this land since 1946 and remains committed to the local community and to forging and sustaining the unique identity of the wines from Ogliano.
100% Glera, this wine is just off-dry and it is oh-so pleasant! Lovely aromas of clementine, kumquat, and green pear mingle with subtle spice – think ginger and nutmeg. On the palate it is crisp, with high acidity and a long, tangy finish. You could pair this wine with mild cheese, salty charcuterie, or even a light dessert. I’ve chosen to sip it with a salad featuring ruby-red slices of blood orange, slivers of red onion, and a rustle of arugula dressed in a simple vinaigrette. (11.5% abv; about $17 retail)
Jill at L'Occasion
Try: Barone Pizzini NV Animante ($35)
Tis’ the season for splurging and for me it means enjoying one of my favorite wines of Italy, Brunello di Montalcino. I’m an old world girl who enjoys and appreciates traditional styles of winemaking when it comes to Italian wine. This holiday I’m recommending the 2012 Poggio Antico Brunello di Montalcino I recently tasted at a wine tasting. Plus, I visited this winery back in 2004 and love this area of Montalcino in Tuscany. This wine is made of 100% sangiovese and is aged in large Slavonian oak barrels for over 3 years with an additional 8 months in the bottle. Elegant, approachable tannins and well-balanced. Showing great red fruit on the palate with a hint of spice and licorice ending with a persistent finish. ABV 12% SRP $85