gavi



For wine lovers, Piedmont is to Italy what Burgundy is to France-a place where every vineyard is charted and graded based on its relationship to the sun.  It is a place where the farmer/winemaker is still very much in evidence; a place where the food and wine is infused with the scent of the earth. Headlining the incredible array of Piedmont wines are the ethereal reds of Barolo and Barbaresco, which in great vintages are quite simply some of the most best, longest-lived red wines in the world. But Piedmont is not limited to Barolo and Barbaresco-in fact, it may be Italy's most "complete" wine region, boasting such a dazzling array of grape varieties and wine styles that it would take a website unto itself to do justice to them all. Here are two Piedmontese favorites that represent the "new generation" in Piedmont winemaking, fusing time-honored tradition with modern-day technique. 

Gavi di Gavi
"Etichetta Gialla," Villa Sparina 2000 
 The Gavi DOCG zone is in the southeastern-most corner of Piedmont. Gavi wines are made fron the Cortese grape (like Beaujolais is made from the Gamay grape)  But like many delightfully drinkable wines it is not considered a "great" wine.  Gavi is a light, simple white for sipping with seafood or prosciutto-and that's about it. The wine has fuity, fragrant bouquet of an apple and a chalky texture on the palate. It does well with trout, bass, wild turkey and pheasant. 

Sagreto

For wine lovers, Piedmont is to Italy what Burgundy is to France-a place where every vineyard is charted and graded based on its relationship to the sun.  It is a place where the farmer/winemaker is still very much in evidence; a place where the food and wine is infused with the scent of the earth. Headlining the incredible array of Piedmont wines are the ethereal reds of Barolo and Barbaresco, which in great vintages are quite simply some of the most best, longest-lived red wines in the world.

But because Barolo and Barbaresco can be a little earthy and tannic (they go well with Moose, Caribou, Boar and Mouflon) it is often blended with Segreto, a more plush, soft, super-concentrated wine that one does not have to be a wine expert to enjoy.  A mutation of the famous nebbiolo Segreto is a dense and inky red that goes best with heavy, rich and flavorful meats and well seasoned stews. 





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