DGA Wine Club: Vina Baccana Pinot Grigio 2011

Posted by Benson

Vina Baccana is a Pinot Grigio from the Friuli Grave region of Italy.  The name Friuli Grave derives from the alluvial, gravely soil of this region in the extreme northeast of Italy, which lies along the northern tip of the Adriatic sea, not far from Venice.  The region has a strong reputation for whites, particularly Chardonnay, Sauvignon Blanc, and Riesling, which the microclimate is particularly well suited to cultivating.

Vineyards in the region are located in the alluvial plain south of the eastern curve of the Alps.  The Alps protect the region from cold air currents to the north and the nearby sea moderates heat to create perfect conditions for crisp, zingy wines.

Winemaker Alessandro Gallici is a white wine specialist intent on diversifying Americans’ taste for whites.  Although Chardonnay has long been the number one favorite white in the US, Americans have lately been developing a greater appreciation for the full, snappy flavors of a well-crafted Pinot Grigio.  Gallici has certainly poured his passion into the Vina Baccana 2011, capturing a world of nuances in the peach-filled grape.

I am personally not a huge fan of white wines, especially Chardonnays, but having thoroughly enjoyed the Vina Baccana I will be giving more attention to Pinot Grigio.  The wine has an attractive vibrant yellow color and engaging fruit aromas with a subtle undercurrent of spice.  It has a deliciously crisp, yet round flavor with notes of pear accenting what I understand is the natural peachy flavor of the grapes.  I would have preferred a riper, more succulent flavor of pear, but the wine was nevertheless very enjoyable.  I have begun to notice that when it comes to whites, I am far more partial to a fuller, sweeter vintage.

I paired the Vina Baccana with simple grilled salmon and some sort of sauceless, vegan pasta dish that my wife got from her Moosewood cookbook.  Although the wine is said to pair well with seafood and pasta, I found this particular pairing to be somewhat lacking.  I think the wine would pair far better with a light somewhat spicy salad accented with a bit of creamy or smoky flavors from something like feta or roasted pine nuts.   The wine would likely stand up to and pair well with hummus and a mild, salty cheese, but the cumin and sesame I seasoned the salmon with was a little too much for it.  It would do well with a light touch on very fresh seafood such gulf shrimp with a little lemon and parsley.