Ep. 1753 Glera & Grignolino By Ciro Pirone | Italian Grape Geek

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pods. Welcome to the Italian Great Geek Podcast. Join us as we explore personal stories of travel and tasting with Italy's must know grape for idols. Short your own course with my Italian Great Geek Journal. Your personal tasting companion to accompany the series. Available now on Amazon. With thanks to Colangelo and partners for their generous support with this project. Ciao, I'm, Chiro Pirona. I'm originally from Salerno in Campania, but I leave at work in Boston, Massachusetts here in the US. Since nineteen ninety nine. I work for wholesaler here in Massachusetts representing several Italian wineries from north to south. I've been also an Italian wine investor through Vinita International Academy as of two thousand seventeen, and my job is, basically, to continue spread the gospel of Italian wine here in this part of the United States, through a variety of activities. Today, I will be talking about four different grapes. The first one will be. Obviously, Clara probably doesn't need much of an is now, world famous grape, behind the making of, prosaic wines. And once upon a time, actually, the grape itself was called prosaicco, but the name was later changed. You know, a little bit to protect the commercial success that, proseco wines already achieved at that point, but also, and most importantly, a sense of place, which is so important to Italian wines and specifically here, the northeastern part of Italy. Blair is a gray planted throughout, the entire region of a friuli, the northeast and most region of Italy, and also in the majority of other than the southern most part. Although is where, it finds it's most suited. Glena as a grape is quite productive and it's quite vigorous. And as this is a fairly large bunches with nice round berries, they can vary in size. Obviously, depends on the bio type. Few of the parts challenges that led us to grip in the vineyards are or can affect the bladder anyway are or edium or peronaspora and also Aceka. The, obviously, you know, best sites for vineyards, are slopes with the good inclination and great drainage. And, more specifically, the highly regarded areas of Konellano and Valdo, and as I mentioned before, our considered to be the best terawatts. You know, Konellano, more specifically, of the two as, lower elevation as far as vineyard sites and cooler night conditions, while Waldopi Adinet overall has higher elevations, you know, with steeper hillsides and overall warmer condition. There is to say that most of the wines from congiano Valdo Valdo or labels as such are a blend of fruit coming from both the sides. As far as the wine in the glass, typically, you know, prosaicco, and wines made out of glare, I have a pale to medium coloration. And, they are almost. They can vary from apple, pear, obviously also white flower. So fairly subdued, not extremely aromatic, but the best expressions showcase a a beautiful peach aromas, which are very, very intriguing. As far as my experience, I tried, obviously, prosseco wines, and glera based wines many, many, many times. Really, any time, you know, prosseco is a wine that celebrates, you know, the gathering moment, it's a wine that basically fun, joyous, quite enjoyable, glass of wine. They really you don't need a special occasion for, but truly you can make a special occasion out of it anytime. Understandably, within the world of a glare based wines and prosaicas, there are many possibilities, that vary based on, the style. Understandably, these wines can be both brewed, which probably is the most commercially available style, extra dry, obviously refers to the fact there's a little bit more residual sugar left in the wine and dry, which are even more residual sugar, but at the same time, the least common in the market, there is to say that there are many also different expressions of glare made buying based on where they come from because it's not just about the more generic prosecco doc where the fruit can come from anywhere within friuli or Vaneto, but also the interesting and fascinating aspect is the also rive, which are the single vineyards in the world of, Conna, and most importantly, the grand cru of it all known as Cartice. I do love learning about Gletta as a great variety because, yes, It is a very commercially available. It is quite a bit out there, but it's important to also relay the message to the consumer and people are interested in learning about glare, the fact that it can be quite different based upon where it's planted. Other than obviously the style, the residual sugar, and the single vineyard. And so that's something that I found very, very fascinating, and I wanted to learn more and more about. Now as far as Gleda wines, there's a lot available. Most of them that I see in the market, in our market, anyway, are wines that, representing, you know, a lower price point and the most generic version, probably because they're the easiest to understand from most consumers, probably because they're also the simplest to find and also more accessible when it comes to price point, but there is to say that I I do see all sorts of glitter wines and prossecos in a reform and shape. Might as well be, like I said, brewed, extra dry in some rare cases dry. And also, I see quite a bit the various expressions of single vineyards, which is nice and refreshing as well. In my experience, you know, when it comes to some of the benchmark producers, I would definitely say producers such as, you know, Franco, which has been probably one of the pioneers in not only making great prosecco, but also making great single vineyards expressions. Other producers like Adami worth of mention, also Casa can eval, Mero, and the for sure, Vila Sandi as well. It's another important house from Coniano Valdo. When it comes to food pairings, I think, prosheco is a wine. It's quite versatile. Meaning, it can be a terrific, aperitif line. So just a glass of wine, whoever it is, it's great for mixing. Obviously, as we all know, for a variety of mixed drinks, like, you know, aperol spritz or bellini, mimosas, things of that nature. But ultimately, it can be a gastronomic wine as we start digging deeper and finding the drier styles and maybe the single vineyard expressions and whatnot. It can be a great wine to enjoy with, shellfish, you know, seafood, things that have a little bit of salty, saline quality, definitely maybe oysters and grilled shrimp, but also salads. Simply, you know, it's a wine really for everyday purpose and for everyday drinking. So I think it's a wine not to underestimate for the possible quality, but definitely gonna find the right ones, and we'll impress you for the flavors. Hello. Chiro, and I'm back for, another great variety. And the second one that I had an opportunity to write about and, do some research about. It's a very unique variety. It's called Grignolino. Grignolino is found most importantly in Piamonte, and the more specifically than that in the Monte area. Which is the southeastern corner of the region of Pimonte, where there's been an historical great variety for a very long period of time. The origin of the name, it's actually quite interesting. There's a couple of different possibilities. One being that, it derives from the word grignola referring to the grinding sound of one's teeth when you bite into the berry because of the extremely high acidity as well as the tannic intensity that are part of the basically genetic DNA of granulino. The second, possibility of the origin of the name is that it comes from the word graniola, which basically refers to the high number of Pips or seeds that are found in the berries. So, obviously, there's two. We don't know yet which one is the actual origin of the name. And so, Guignolino has a great variety before it went dormant, if you will, as it was quite popular in past centuries. You know, obviously, today, plantings have decreased, and, throughout the centuries, you know, the wines were very sought after and very appreciated the four. This is a beautiful light coloration and great elegance, fantastic drinkability, especially with the richer cuisines. It might be more commonly typical with this parts of Italy. It is a variety that the inconvenience needs a lots of sun. So needs great sides with the, you know, good slopes, good inclination, obviously, good drainage, and most specifically because, you know, obviously, here we have a very, very high level of acidity, high tenants. So you need this as kind of softening agent, which is important for the production of quality granulino. So the more relevant, if you will, soil types, for granulino to make the best wines are two. The one would be the cents. They're commonly associated with the area of Aste. And the second one, it's one known as a which is practically precarious soils that they're most commonly find in the Alexandria area. Overall, good, Yolino is definitely not an easy variety to work with because only tends to produce small quantities and, as a small bearish, small bunches, and also tends to suffer from, asynchronous maturations where some of the berries might ripen before others. So, obviously, definitely a bit of a headache. That's why also, you know, producers set it aside in spite of the brilliant past. Overall, it makes finds that of this very, very nice light coloration almost like tending towards the Rosage. More than actually red color. And as fantastic aromas really bursting through the glass of, you know, strawberries, raspberries, like very, very red crunchy berry fruit with the again, the quintessential acidity. They almost creates a little bit of sourness in the mouth and this very, very vibrating tannic structure, which, again, can be a bit off putting to some, but at the same time, can be fantastically exciting to others. And I think also very exciting with the food pairing. As far as my experience at Guignolino, here in our market and a bit in general, it's not a variety that is extremely available. I've had the opportunity to taste it randomly. Might as well be when I was in Italy for, five star wines or other opportunities when I visited producers. You know, that we represent here in Piamonte, specifically, although we might not have the wines here. And most currently, I had the opportunity to taste, one of the newest states is making talk. So, again, not something that you find extremely common in the market, but at the same time, and it is exciting and definitely refreshing to say the least when you get to taste it. So I do love a Greeniolino every once in a while. I think it's because it does have this, again, a very crunchy, like, thirst quenching type of quality, creates a lots of freshness in the mouth with its great acidity, and also with this dryness that basically cleanses the palate and invites you to have another bite of food. Know, in spite of being a a variety that, today only represents few actors of plantings overall in Italy. I love to do some research about it because I think it definitely has, you know, great historical background as potential great quality. And I think that the reason opportunity to be more and more available in the market, you know, also I love the fact in the history, granulino basically was what today is in the biolo, who is one of the most sort of the wines was one of the most expensive wines that people would be willing to pay for. So I think that goes to show that there is potential for quality. Although, we have to put it in the right place that end to date is less of that because most of the right places are taken by obviously commercially more viable varietals. As far as the granulino in the market or at least in our market, I would say it's definitely not, readily available. I do stumble upon some when I go into more, you know, specialized stores or restaurants, which they want one. Definitely, it's a wine that tends to be a bit more seasonal, maybe because of the inner characteristics of high acidity, high tenants, and also the lack of color. But at the same time, it's it is something that, more and more, you know, you can find, get a look for it, and they also accept to us that we are specifically in the Italian wine industry to bring them to the limelight, if you will. When it comes to producers that I would, say, are definitely benchmark. Historically, definitely been, Braida, one of them. Also, the Copo family, a family model, Barbara, but they do a nice, nice, granulino. And, definitely, I would add, which is new on the scene. Owned by the Gallardo family, which I think they're doing a fantastic job in, representing the new lino. Now when it comes to food pairing, maybe not the easiest, but at the same time, thanks to such a high level of the acidity and tenants as previously mentioned. I think Rignolino needs, most importantly meat dishes and especially meats that have a good amount of fat like, you know, salumi, the, you know, a variety of different salumi, salami, I think they can be terrific. Wiganolino. And, also, so why not a rich result or maybe with mushrooms, something of that nature, I think it would be a great great food pairing. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email, IFM, and more. Don't forget to subscribe and rate the show. 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