Tuesday, June 26, 2007

Rating: ***+ 2005 Feudo Principi di Butera Insolia, Italy

Review: I'm not terribly familiar with Italian wines generally, and particularly the whites. So I enjoyed the chance to pair a dinner with chef Don Pintabona of Dani Restaurant of New York City (formerly of Tribeca Grill) with some Italian wines. After a pleasant but not distinctive Collalado Prosecco, this white insolia was served with a light ricotta cavatelli in light green pea/asparagus/squash sauce.

Insolia is a grape native primarily to Tuscany and Sicily, fermented traditionally at low temperatures, like many modern whites.

On the nose, this insolia showed a tiny bit of pleasant funk combined with a light grassy aroma. On the palate, the light grass came through with a slightly sweet touch. A bit of slate minerality was present too. Finish was pleasant but brief. The wine showed an extraordinary balance. It was NOT butter. It was NOT oak. It was NOT acids. It was all of those... and none of those. Quite interesting really.

No comments:

Post a Comment