Ribolla Gialla Spumante 2008
A gentle apple and lychee fruit nose, vibrant and fresh yet full on the palate, dry and approachable, not serious but seriously good.
Broy Bianco 2009
A blend of friulano chardonnay and sauvignon blanc, had great floral and apricot concentration on the nose, rich and texturally viscous on the palate, but very well-balanced and lengthy.
Broy Bianco 2008
Much more powerful and toasty on the nose, showing more crunchy oak texture and was a little flabby and flat.
Turian Schioppetino 2005
Candied vanilla raspberry characters, quite soft and full on the palate with fruit-sweet tannins and richness.
Forresco Refosco 2005
Lovely and plump, combining dark fruits with some dried coconut and dark chocolate, mellow yet intense and dense, a real long-liver.
Collavini range of wines
One of the guiding principles of my trip is to attempt to enjoy regional cuisine along with the regional wines as often as possible. My theory is that the cuisine of the region organically developed to match with the wines of the region (up until about 40 years ago), and if I can understand the food of the region I may better understand the wines, and the experience will strengthen the memory. The major difficulty I have with this principle is the restrictions of my budget, which is important I adhere to if I want to travel for as long as I intend. This isn’t much of a problem, except that the food I can afford is not always the best. For this reason I always relish any invitation I have for lunch or dinner with one of my winery hosts, not only because it is a free meal. The occasion has increased since arriving to Europe, particularly Italy where I have enjoyed lunch and dinner on numerous occasions. The food experience I had on my second day in Friuli however, was one of the most surreal and amazing, and will stay with me forever, as you will read below.
|Does it get any better than this?