Light greenish-yellow in color with vibrant aromas of peaches, green apples and lemons. The citrus and peach flavors on the palate are brightened by its acidity, which one expects from a white wine from the cool climate of Alto-Adige, and that slight tartness pairs well with the raw fish, lime juice, and cilantro in Greg’s Seabass Crudo. Yet there is a soft elegance to this wine that works with the crudo’s mildly spicy yellow pepper sauce, and a bit of nuttiness on the finish to emulate the sweet nuttiness of the dish’s hominy component. And although this small plate features classic Peruvian flavors, I often turn to the white wines of Northeast Italy for many crudo pairings.
Alto-Adige, also called Sudtirol, is Italy’s northernmost wine region. It’s just been in the last several decades or so, however, that many of the international varietals such as Sauvignon Blanc, Chardonnay, Sylvaner, Gewurztraminer, Veltliner, and Riesling have been grown and made into wine. For me, this is Italy’s most exciting wine region, especially for whites. In fact, some of the best estates in Alto-Adige are producing wines that are as desirable and sought-after as some of the great red wines from the more well-known wine regions of Italy.
Also pairs well with appetizers, Asian food, cheese, fish, fruit, ham, pork, shellfish, sashimi, turkey.
- Category White Wine
- Varietal Riesling
- Region Alto Adige Italy