Friday, October 11, 2024

Prosecco DOC: Nature Meets Sustainable Tourism with Life Tour Biodiversity

A NEW WAY TO EXPERIENCE THE TERRITORY

Prosecco DOC strengthens its commitment to sustainability and the promotion of its territory with the content marketing project "Life Tour Biodiversity."
This innovative tourist journey allows consumers to explore natural areas and Regional Parks in the Prosecco DOC production zone, offering authentic sustainable experiences in direct contact with nature.

Through Life Tour Biodiversity, the Consorzio Prosecco DOC guides visitors to fascinating locations, far from traditional routes. The project is designed to engage the senses through music, images, and immersive experiences that will be shared with the Consorzio Prosecco DOC followers, reaching an international audience increasingly focused on environmental issues and the values of conscious tourism.

A COMMITMENT TO SUSTAINABILITY AND SUPPORT FOR LOCAL COMMUNITIES

The initiative aims not only to promote the territory but also to support local communities, thanks to collaborations with institutions and administrations focused on environmental preservation. The natural value of these locations is highlighted by a project that combines their protection with tourism promotion. The result is a connection between nature and the Consorzio Prosecco DOC, which becomes an integral part of the visitor experience.

What makes the initiative even more memorable is the creation of an emotional photo gallery, documenting these experiences and showcasing how Prosecco DOC and Prosecco DOC Rosé accompany moments of conviviality in the most picturesque landscapes.

SYMBOLIC PLACES OF BIODIVERSITY

Here are some of the locations featured in the project, each characterized by a rich natural and cultural heritage.

Sile River Park: a protected area that winds along the course of the Sile River, rich in history and biodiversity. The cycling path that runs along the river passes through ancient mills and enchanting landscapes, where Prosecco DOC complements typical dishes of the Treviso cuisine.

Sile River Park

Euganean Hills: a true biodiversity gem, formed millions of years ago by volcanic eruptions. Here, vine and olive cultivation is an ancient tradition, and Prosecco DOC Rosé pairs perfectly with the local cuisine.

Euganean Hills

Vallevecchia Nature Reserve: this unspoiled coastal site in the Upper Adriatic is an example of sustainable natural resource management. Prosecco DOC is committed to promoting low-impact tourism, inviting visitors to explore the area by foot, bicycle, or boat, with the utmost respect for the environment.

Vallevecchia Nature Reserve

Miramare Marine Protected Area: the epitome of marine biodiversity, located near Trieste and recognized by UNESCO. Here, a toast with Prosecco DOC at sunset aboard an electric boat becomes the symbol of the perfect balance between man and nature.

Miramare Marine Protected Area

Carso Area: a plain of limestone rocks which hosts various nature reserves, from the Duino cliffs to the Lanaro and Orsaro mountains. In the town of Monrupino every two years the historical re-enactment of the "Carso wedding" is held in traditional costume:  to the newlyweds, we dedicate a toast with Prosecco DOC.

Carso area for wine

THE CONNECTION BETWEEN WINE AND TERRITORY

Prosecco DOC once again demonstrates how its bond with the territory is inseparable. With Life Tour Biodiversity, the Consorzio Prosecco DOC not only promotes the excellence of its wine but also highlights the importance of responsible, environmentally respectful tourism.

These places tell stories of sustainability, tradition, and innovation, and Prosecco DOC becomes the ambassador of this message, creating experiences that remain in visitors' hearts and strengthen the connection between the wine and its homeland.

Prosecco DOC wine consortium
 

Tuesday, October 8, 2024

Prosecco DOC and Volleyball: A Winning Partnership Born from Prosecco DOC's Support for Imoco Volley

Imoco Volley, the leading team in the world of women's volleyball, has found an exceptional ally in the Consorzio di Tutela of the world’s most beloved sparkling wine. Since 2021, the Prosecco DOC Imoco Volley has been dominating both Italian and international volleyball rankings. In its short history, which began only in 2012, the club has established itself as one of the most dominant teams in both national and international women's volleyball. The team’s trophy case boasts six Italian Championship titles (2016, 2018, 2019, 2021, 2022, 2023), five Italian Cups (2017, 2020, 2021, 2022, 2023), and five Italian Super Cups (2016, 2018, 2019, 2020, 2021). On the international stage, they have won three consecutive CEV Champions League titles (2021, 2022, 2023) and two Club World Championships (2019, 2021). These achievements solidify Imoco's reputation as a powerhouse in global volleyball, with a team that consistently wins with quality and persistence across all competitions.

Imoco Volley Italian championship volleyball team

Imoco Volley, a team that embodies strength, endurance, and strategy, could only form a winning partnership with the Consorzio. Both are Italian excellences, symbols and pride of a shared territory, and they share core values like the importance of teamwork, dedication, and care for the land and its community. These qualities have led both to success that goes beyond the playing field.

Imoco Volley Italian championship volleyball team

Another common trait between Imoco Volley and Prosecco DOC is their international reach. Eighty percent of the sparkling wine from the Veneto and Friuli regions is exported abroad to over 160 countries, from long-established markets like the UK and USA to those in the Far East, such as Japan. The roster of the Treviso team also speaks many languages: from the Polish of captain Joanna Wolosz to the English of USA hitter Khalia Lanier, the Japanese of Nanami Seki, the Chinese of Zhu Ting, and the Portuguese of Gabi.

Prosecco DOC sponsors Imoco Volley

According to volleyball star Isabelle Haak, the secret to achieving goals is teamwork and mutual support. It’s all the more enjoyable when the first toast with Prosecco DOC after a victory is shared with teammates and fans, who are essential supporters of the Panthers. The talent and discipline of the yellow-blue players are further evidenced by the presence of no fewer than four Olympic medals: three Italian golds from Fahr, De Gennaro, and Lubian, and the Brazilian bronze from Gabi Guimaraes.

Imoco Volley team

Just as on the court, where every action is the result of a collective strategy, the production of Prosecco DOC requires precision, passion, and teamwork at every stage. The synergy between Prosecco DOC and volleyball serves as a unique vehicle to promote sports, the land, and Italian culture, demonstrating that team spirit and collaboration are essential to overcoming any challenge. Together, they create a legacy of shared successes that will leave an indelible mark over time.

Prosecco DOC Consorzio
Prosecco DOC consorzio
 

Friday, October 4, 2024

What's the Orange Wine Hype?

National Orange Wine Day is this weekend!  Annually, on October 6th , this day has been dedicated to these super interesting wines that have drawn the attention of wine consumers and media in recent years.  This may be a completely foreign subject to some so let’s take out the mystery today of what an orange wine really is. 

orange wines

What are orange wines? 

No, it is not a wine made from oranges themselves.  Orange wines are actually made from white grapes.  These are white grapes that are vinified as red wines.  Just like red grapes are left in contact with the skins during fermentation to abstract color, tannins, and phenols, orange wines are produced in the same manner.   

Orange wines are white grapes that are left in contact with the skins for a period of time.  Some producers may be as number of days where other producers may let the fermentation with the skins go on for months.  This in turn all affects the outcome of what the wine will taste like in a number of ways. 

Where does the name orange wine come from? 

Orange wines, although not completely orange in color, get their color from the length of time that the skins come in contact with the grapes.  There is a wide array of colors that you will see in orange wines from a pale orangish color to deeper amber.  These amber colored wines in Italy are called ramato, translating to copper, as some of them will have a coppery hue.   

How did orange wines first begin? 

Even though orange wines seem to be more of the hot topic in recent years, they are actually ancient wines that have been around for thousands of years originating in the country of Georgia.  The Georgians used to ferment these white grapes with the skin contact in what some of the Italians still use today, amphorae, or known as qvevri in Georgia.   

In Italy orange wines really began with the famous wine producer, Josko Gravner, in the late 90’s.  Gravner producers some of Italy’s most interesting and high-quality orange wines in the Friuli Venezia Giulia wine region of northeastern Italy.  He may have started the trend within Italy, but other producers have begun their own production and experimentation with orange wines as well.   

What grapes are used to make an orange wine? 

There are a number of white grape varieties that are used to make orange wines.  In Gravner’s region of Friuli Venezia Giulia the most common would be Ribolla Gialla and Pinot Grigio. Around the world you will also see Gewurztraminer, Muscat, Chardonnay and Rkatsiteli being used.  One of my favorite producers of the Upstate New York Finger Lakes wine region, Dr. Konstantin Frank, makes an orange style wine with their “Amber Rkatsiteli”.  

orange wines from friuli venezia giulia with pinot grigio
An array of Collio Pinot Grigio ending with the Primosic "Skin" orange wine on the right.

What do orange wines taste like? 

With orange wines it seems it’s a love them or hate them deal.  Personally, I tried orange wines many years ago and would agree with the “funk” of these wines that personally turned me off.  It wasn’t until I decided to try and give them a second chance on my visit to the Collio wine region last summer when I changed my mind.  The producer for me that changed my mind was Primosic, as you’ll see in my prior blog post.   

These wines may or may not be oxidized, but if so that changes the style of the wine from being a fresh and fruity style to more dried fruit, honeyed or nutty characteristics.  These wines tend to be bold and more complex on the aromas and flavor profile along with texture.  They may be herbal, yeasty or have a slight sour taste. It all depends on the grapes used and how the wine was made.  They are quite ageable too. 

Where can you find orange wines? 

You may find orange wines produced in many wine regions of the world, but your most popular wine regions that specialize in these wines would be the originator, the country of Georgia, along with Friuli Venezia Giulia mentioned previous in northeastern Italy.  Also, Slovenia, which sits side by side bordering Friuli Venezia Giulia also makes many orange wines to try as well.

Have you tried orange wines? What are your favorites?

Check on some orange wines on Wine.com.  Vino Travels may receive compensation for any purchases made to support the operations of Vino Travels.

 

Monday, September 16, 2024

A Visit to the Tuscan Harvest with Silvia Badii of Il Colle

It’s hard to believe we are already in September and across many regions in the world that means harvest time!  I was contacted by the owner of Il Colle, Silvia Badii, to sample some of her wines and was fortunate to also get to facetime with her during the harvest season and get a one-on-one look into what the harvest season looks like at Il Colle. 

Silvia Badii of Il Colle San Casciano Chianti Classico
Silvia Badii
Meet & Greet with Silvia Badii 

Unfortunately our video and audio didn't line up on the interview to share, but Silvia shared some great pictures of her winery.  

Il Colle is located in the province of Florence within Tuscany in one of the communes of Chianti Classico known as San Casciano in Val di Pesa.  San Casciano is the northern most commune within the Chianti Classico territory and is the largest UGA, unita geografiche aggiuntive, or site designation within Chianti Classico.  

San Casciano UGA wines of Chianti Classico
Sourced from San Casciano Classico

The Il Colle estate was originally owned by the Corsini family until it was purchased in 1983 by Silvia's father.  The house is a 16th century farm house built from stones located within the vineyard.  It's located on Via Cassia, the ancient famous road that connects Florence to Rome.  You can see the farm house on Il Colle's labels.

Il Colle winery in San Casciano

Silvia’s father, whom I had the chance to meet on our chat, had been making Chianti Classico for 40 years with Sangiovese grapes and other local Tuscan grape varietals.  He had always produced wine and sold it in bulk until 2018 when Silvia took over the estate and started to bottle on her own since her father was aging.  She had originally come from a background in fashion, but had always assisted her father with the grape and olive harvest since she was a child.  Today she is currently on the board of the San Casciano Classico Association that consists of about 31 winemakers that are part of the association with other producers within the commune of San Casciano.  

Silvia walked me through the vineyards consisting of Merlot, Cabernet Sauvignon and Sangiovese grapes.  Her biggest vineyard is 4.5 acres with her Gran Selezione single vineyard of Sangiovese covering 6,000 square meters.  She also has 5 hectares of olive groves and 3 hectares of forests totaling 13 hectares of land.  The soil is predominantly made up of albarese, which provides great drainage for the vines that are guyot trained.

Sangiovese grapes for Il Colle Chianti Classico
Sangiovese grapes at Il Colle
Silvia's first bottlings were released in 2019, the Il Colle Annata DOCG and the 2019 Gran Selezione.  In 2020, after harvest, she decided to uproot some of the vineyards with new plantings except the Sangiovese vines that were planted in 2006 that are used for her single vineyard Chianti Classico Gran Selezione wines. 

Silvia was in hopes to harvest her Merlot grapes this weekend with Sangiovese to follow in the next 7-10 days followed by her Cabernet Sauvignon grapes last.  Typically she will harvest the Gran Selezione Sangiovese grapes first, but it depends on the ripening.  Last year was the first year she produced a Super Tuscan made of 100% Cabernet Sauvignon that she hopes to release in the next year or two as it's currently aging in oak.   

Il Colle vineyards
Il Colle vineyards

The Wines

The 2021 Il Colle Chianti Classico DOCG is made from 100% Sangiovese grapes. Silvia ages this wine for 1 year in concrete and 1 year in oak plus at least 6 months in the bottle.  For a Chianti Classico the regulations mandated by the consorzio is to age these wines for a minimum of 12 months, but Silvia ages hers more like a Chianti Classico Riserva with over 24 months of aging.  

Il Colle concrete tanks for Chianti Classico
Concrete tanks

This wine was ruby red in color with medium translucency.  Dried cherry aromas on the nose with some black licorice and herbal notes.  Medium-bodied with bright acidity and moderate tannin with tobacco and cedar notes leading towards the finish.  ABV 13.5% SRP 23 euro

2021 Il Colle Chianti Classico DOCG

The 2019 Il Colle Chianti Classico Gran Selezione DOCG 36 Filari is also made from 100% Sangiovese from a single vineyard on Silvia's property that are 17 year old vines.  The wine is named 36 Filari because this single vineyard contain 36 rows of vines.  The wine is aged 18 months in oak and 1 year in concrete with at least 6 months.  She only produced 800 bottles of this wine since it was her 1st vintage of producing wine and therefore her 1st year of making a Gran Selezione.  A typical wine production for her is 5,000 bottles with 2,000 bottles making up the Gran Selezione and 3,000 bottles of the Chianti Classico annata, or vintage, wine.   

This wine was ruby in color with some crimson with a medium translucency.  Beautiful aromas of dried cherry and spice.  Dry and medium-bodied on the palate with good acidity and notes of cherry, olive and tobacco.  Rather silky tannin with a lengthy finish.  ABV 14% 39 Euro.

2019 Il Colle Chianti Classico Gran Selezione 36 Filari

Wine Pairing with Chianti Classico

I paired both of Silvia's wines with some grilled broccoli rabe and cheese sausage along with some mixed in grilled zucchini alongside a creamy polenta.  Polenta is definitely one of those dishes that I forget about, but that is so easy to make.  

What is polenta?  If you're aren't familiar with polenta, it is an Italian dish made from cornmeal that is prepared by boiling it, but it can be served in a variety of styles.  Here I made it as a creamy version drizzled with Silvia's Il Colle extra virgin olive oil and topped with shredded pecorino.  You can also serve it fried, grilled or baked.  

I find that grilled meats always pair well with Chianti Classico and this particular sausage didn't have too much of a kick or else those nuances can sometimes intensify the heat on the wine. 

Grilled broccoli rabe sausage with creamy polenta paired with Chianti Classico
Silvia's father mentioned during our conversation "siamo pronti per la vendemmia", we are ready for the harvest!  Best of luck for a great harvest to Silvia and her team and the rest of the wineries during this harvest season.

Silvia currently works with one importer in Georgia, but is looking for other importers.  She does sell direct to consumer though along with her Chianti Classico DOP Tuscan olive oil, which she will be harvesting that green goodness mid to late October.  Silvia has future aspirations to open agritourism and possibly a restaurant.  I look forward to following Silvia on her journey for years to come.

Chianti Classico wines
 
*These wines were provided as samples, but opinions are always my own.  

Wednesday, August 28, 2024

"Stone of the Fairy" with Tenuta Licinia's Sasso di Fata wines

Earlier this year I attended a virtual tasting hosted by Studio Cru and Tenuta Licinia led by owner and winemaker, James Marshall Lockyer.  Tenuta Licinia sits at about 1,180 feet above sea level and  is located at the foothills of the Apennines on the deep fertile hills bordering the Valdichiana near the town of Lucignano in the Arezzo province.

wineries near town of Lucignano in Tuscany
Lucignano - sourced from Wikipedia

Tenuta Licinia came about in an unplanned manner.  James’s grandfathers had made friends with Italians that were living in Brussels where he resided in the 1960s.  In the 70’s his Italian friends invited him to Tuscany and during his trip was asked if he would be interested in restoring one of their old farms.  His grandfather at that time was a lawyer and was tempted so decided to purchase the 3 hectare parcel of land.  The neighbors had informed him that the land that he purchased used to make good wine.  He was doubtful, but his interest in wine, vineyards and subsoils grew throughout his travels in Italy and he saw similarities in what he was discovering in comparison to the land that he had acquired. 

He decided to replant the land with Cabernet Sauvignon because he was Belgium and French so it what he was brought on, plus he was a fan of Burgundian wines.  The soils he was planting on were a yellow galestro soil, that was a type of chalky slate soil.  This particular soil was known for producing fantastic wines in other areas of southern Tuscany. 

James's grandfather eventually acquired another 1.5 hectares next door.  The environment surrounding these vineyards were encompassed by forests and rather isolated without any nearby neighbors.  It's a wild, green environment with much wildlife to include wolves and wild boars.  Even at one point they had some kangaroos that had escaped a nearby farm James shared with us.

Tenuta Licinia wine estates
Overview of Tenuta Licinia's estate
For the last 15 years James and his grandfather had worked on reinvigorating forgotten vineyards with specific subsoils.  Their first vintage was produced in 2013.  The entire production was destroyed from a freak hailstorm where fish even flew into the vineyard from a nearby lake so they lost everything but 40 bottles that year.  A tough start!

James took over from his grandfather and replanted the vineyards of Sasso di Fata in 2006.  The vines have been certified organic since they were planted and the winery also follows biodynamics in their vineyards.   The style of wine that Tenuta Licinia aims for is what they describe as a “clos style: strong aromatic definitions and intensity as well as strong vineyard-centric mineral properties”.  Their aim is for less extraction and to keep the fruit fresh showing the aromatics and minerals.  

The Wines

We tasted the following wines with James:

·         2019 Sasso di Fata Toscana Rosso IGT

·         2021 Sasso di Fata Toscana Rosso IGT

Let’s take a further look at them.  

Where does the name Sasso di Fata come from?

The field where Sasso di Fata is located is called Meleto, which is a famous name of a winery in Chianti Classico, Castello di Meleto.  Since they couldn't use that name that was being utilized James called the local village historian to see what information he could dig up to help in naming these wines.  The historian had informed him that in the Middle of the Ages there was a sand stone called Sasso di Fata from the area that vaguely has the face of a fairy in it.  Hence the name Sasso di Fata, which translates to stone of the fairies.

The Sasso di Fata wines were the first cru wines for Tenuta Licinia that took 15 years to make in order for them to find the perfect harmony that they were seeking.  That there is a labor of love! Three things for James that identify the Sasso di Fata wines are the floral aromas of rose, the minerality showing saline and graphite notes, and a velvety finish and texture. 

The 2019 Sasso di Fata Toscana Rosso IGT was the first wine labeled and released to the market.  James made this with his grandfather.  His grandfather made 90% of the wine before he became ill with James finishing off the rest.  This wine was considered their “prototype” that showed elements from the various vineyards and the characteristics they were looking for, but without the maximum expressions of the grapes.  They extracted less since they picked early or as James called it "al dente".

2019 Tenuta Licinia Sasso di Fata
The 2019 Sasso di Fata is made from 70% Cabernet Sauvignon, 25% Cabernet Franc and 5% Petit Verdot.  A deeper ruby color, this wine has floral aromas of blackberries and cherries with notes of balsamic. A little tight upon opening with some moderate tannins that become more silky on the palate. Black fruits are shown on the palate with a touch of slate. A small production of only 3,000 bottles grown on about 2.5 hectares.

In 2020 James’s grandfather became ill so the next vintage they made was the 2021 Sasso di Fata Toscana Rosso IGT.  James stated that this wine “ is closer to the finished product they are looking for with all the bones” in a harmonious way.  This is considered their flagship wine and comes from about 6-7 acres.  A different blend than the prior, this wine is made up of 55% Cabernet Sauvignon, 10% Cabernet Franc and 35% Merlot.  James called this an “alternative to the Super Tuscan” wines.  

James expressed that his ideal blend of the Sasso di Fata wines would be 50-55% Cabernet Sauvignon and 30-35% Cabernet Franc for the aromatics, with the remaining blend consisting of Merlot.  Unfortunately with the 2021 vintage they lost a lot of their Cabernet Franc grapes.

2021 Tenuta Licinia Sasso di Fata

The 2021 Sasso di Fata was a deep ruby color with highlights of purple.  I loved the floral aromatics on this one as I found it more intense than the 2019 vintage full of juicy blackberries.  Full-bodied with great savory notes on the palate. Firm tannins with a good acid backbone.  

Both wines run about $72-74 SRP.

 
*These wines were provided as samples, but opinions are always my own.  Importer: Vera Wines

Thursday, July 25, 2024

Italian Wine & Cheese Pairings

Every year on July 25th the country celebrates National Wine and Cheese Day.  I mean wine and cheese go together like peanut butter and jelly, don't they?  How can I not take the time out to celebrate such a natural pairing, especially when it comes to Italian wines and cheeses.  This week I also just started my Italian language classes focused solely on Italian food, cheese, and wine so I'm ready to dig in.  I am by no means a cheese expert, but I couldn't pass up the opportunity to connect with a local cheese expert in the Boston area whom I've featured here on Vino Travels years ago, Adam Centamore.  

Adam Centamore is food and wine educator and writer helping folks "live their best cheese and wine lives".  He is also author of Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing.   I reached out to him recently to pick his brain on some classic Italian wine and cheese pairings and his suggestions on folks navigating the Italian wine and cheese world.  

Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing
What are your recommendations for someone getting to know and understand Italian wines and Italian cheeses and then pairing them?
I think it's really important to remember that the wine & cheese cultures of Italy are WAY older than the unified country itself. Cheese production dates back more than 2,000 years to the Romans and the first evidence of wine production is twice that old. Italy only unified in 1961. Before that, it was a collection of territories. Being a kind of "wild, wild west" for so long means lots of variation, with more than 2,000 known grape varieties and 2,500 cheeses. It's nuts. 

For anyone getting to know and understand Italian wines and cheeses, I'd suggest tackling one region at a time. With so much culinary diversity, it's impossible to try a particular style of wine or a couple of different sheep milk cheeses and think "I've got this down." Sorry, but not a chance! Instead, choose a region that interests you and try as many products as you can. Take your time, and really focus on the special characteristics that make them represent the region. Once you get a feel for that region, pick another! With 20 regions to explore, you won't run out of amazing experiences anytime soon. 

What are some of your personal favorite Italian wine and cheese pairings?
Wow, that's a tough one. There are so many great pairings. 

The first that comes to mind is Robiola Due Latti with Franciacorta. Sometimes called "Robiola Bosina", this cheese is a blend of cow and sheep milk made in northern Italy. Soft and creamy, with a mild flavor and a touch of salt on the finish, it's an amazingly textural cheese just begging for a wine with lots of texture and energy. Franciacorta, a sparkling wine from Lombardy (also in the north), is totally up for the job. Made in the same way Champagne is made, the bright, crisp tones cut through the creamy cheese, setting you up for another bite. Delicious.

Another classic combination is Pecorino Gran Riserva with an aged Chianti Classico or even a Brunello di Montalcino. Tuscany is home to sangiovese, that amazing red grape that is all about the tart cherry, red plum, herbs, and tobacco...it has so much personality, and it's amazing with food. Chianti Classico is just the right amount of development and complexity to handle the intensity of pecorino's most esteemed version. The Gran Riserva is intense and incredibly well-balanced. Extensive aging yields a drier texture that emphasizes the savory flavors. If you really want to treat yourself, step the wine up to Brunello di Montalcino. The more sophisticated flavors and richer mouthfeel will knock the heavier weight of the sheep milk pecorino out of the park. 
Italian wine and cheese pairing
Image by Elle Katie from Pixabay
What is your rule of thumb or advice when trying to pair Italian wines and cheeses?  There is such a wide array from Italian sparkling, rosé, crisp Italian whites to more textured ones as well as many of Italy's tannic or full-bodied reds so I understand this may not be an easy straightforward question.  
Yeah, it's tough to give a straightforward answer, but a solid rule of thumb for me is to match characteristics between the wine and cheese. If the wine is big & burly, go for a wine that can match that power and assertiveness. If you have a piece of cheese that is herbaceous and fresh, choose a wine that compliments those traits. There is an exception for me, and that's when I want one part of the pairing to completely counter the other part. For example, it's fun to counter a hunk of aromatic, intense gorgonzola naturale blue cheese with a sweet, viscous vin santo. 

My personal favorite Italian cheeses are pecorino, parmigiano reggiano and mozzarella.  Very different cheeses, although what most folks are probably most familiar with here in the states.  What would you recommend with these ones in particular?  I always say what grows together goes together. Would you say that holds true in this situation?
You have great taste! These are some of my favorite cheeses as well. I do agree with your belief that "what grows together goes together", although I usually follow that up with a gentle reminder that great combinations can come from anywhere. For me, the idea that wine and cheese from the same region naturally go together is a fantastic starting point. From there, I try to figure out why they are such great partners and think of other options that might fit the bill. 

For a great pecorino pairing, I consider the specific cheese. The word "pecorino" roughly means "of sheep" in English, and that encompasses a whole family of amazing cheeses, with all sorts of different attributes. Pecorino di Pienza Rosso, for example, is rubbed with tomato paste as it ages, whereas the Morchiato is rubbed with olive must. Similar cheeses at the beginning of their lives, but a bit different at the end. If you mean pecorino in general, I prefer a medium or full-bodied white like pecorino (yes, a white wine), or chardonnay from up north in the mountain regions. Reds made from sangiovese and nebbiolo work great as well. If the cheese has more age on it, you can pick a wine with more body. Reservas, for example, or even wines made in the ripasso style. The salty intensity of the cheese will provide balance to the wine. 

For the king of all cheeses, parmigiano reggiano, I reach straight away for a bottle of chilly, dry Lambrusco. Made in the same region, this combination is a stellar example of "what grows together goes together", especially if you add in a slice or two of mortadella, the star of nearby Bologna. The wine's subtle fruitiness and dry structure are gorgeous with the subtle fruit notes of the cheese and the fattiness of the mortadella. This really is one of my favorite combinations.
Parmigiano Reggiano wine pairing
Image by Morana T from Pixabay
As for mozzarella, it really depends on what you're doing with it, at least for me. Just straight-up, fresh mozzarella calls for a bright & sassy white wine like Orvieto or Gavi di Gavi. If it's melted, I like it with something a bit heavier but still buoyant, like Roero Arneis. If it's covering a pizza or flatbread hot off my grill and covered in torn (never sliced!) basil leaves, preserved lemon, and a healthy pinch of peperoncini, a cooled-off Frapatto is sublime. If you're rocking a burrata, ice-cold Prosecco Valdobbiadene is my way to go.  

Any unique Italian cheese and wine pairings you have experienced? 
Absolutely. I experienced one of the best pairings I've ever had last year when I was in Piedmont. There's a small village called Castelmagno that has been making their namesake cheese since the 13th century. It's a raw cow milk cheese that is semi-hard. As it ages, it gets crumbly and usually develops a bit of blue veining, so the flavor is fairly intense especially the older ones. I tried a few different ages with some of the region's famous wines, like Barolo and Barbaresco, and they were delicious, but then I had it with a youngish Barbera d'Alba Superiore, and...holy cow. It was electric. The wine had tons of red cherry aromas and flavors, and it just made the cheese wake up, really pushing the animal, milky tones to the front. That was awesome. 

During one of your food and wine virtual events I attended you shared some information on this  cheese festival in Bra, Italy that you attended in 2023.  It sounds like this event will be taking place again in 2025.  Can you tell us a little about it for our cheese lovers?  
Believe it or not, it's just called "Cheese" - in English! It takes place in Bra, home to Slow Food Italy. Every other year, in September, the entire village turns into a gigantic cheese exposition. Thousands of people descend on the small village for a few days, visiting kiosk after kiosk of small producers from all over Europe and the States, sampling cheese, charcuterie, jams, honey...it's bonkers how many amazing things there are to experience. It's truly something everyone should see at least once in their lives. 

Do you have any particular events coming up that my readers should be aware of?
I've started arranging more food and wine trips through the Commonwealth Wine School in Cambridge, MA. We have some fun stuff coming up. If anyone would like more info, they can reach out to me via my email, Instagram, or whatever is easiest.

What are some of your favorite Italian wine and cheese pairings?

 
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