Ep. 1830 Primitivo, Ribolla Gialla by Peggy Baudon | 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 GreatGeek Podcast. Join us as we explore personal stories of travel and tasting with Italy's must know grape varietals. Chart your own course with my Italian GreatGeek journal, your personal tasting companion to accompany the series. Available now on Amazon with thanks to calendula and partners for their generous support with this project. Ciao fellow Italian Mindpeople. My name is Peggy, and I'm happy to present the Great Gribo Lajala. Which is a very old variety from Fuyli Venezia, Julia. Mentions of the grape and historical documents allude to its popularity and status as a quality wine. The first such mention was in a document dated as far back as twelve ninety six. Ribos La Jolla became an important wine in Venetian Maritime history. The fame of Ebola wines is similar to the way Malvazilla wines became a massive brand for the Venetians. As we know, when Malvazilla wines became hugely popular, and profitable. A bunch of other varieties took on the name Malvasia to take advantage of the marketing cachet that I provided. And this is also the case with Rubola Jolla. Rubola wines became kind of a second brand for the Venetians, Apparently, Ribola had enough cash to spawn some spin offs. One was Ribola Verda, which is almost extinct now. Then there is Ribola Nera, which we know as Guopetino. Ribola Rimenesi, which is and Ribola Spazante, per second lingo. Ribola Jolla can be found in the Calio and Cali orientale del friti uli DOCs. These are perfect areas for Eribolajala because the poorly fertile soils altitude and hillside sites curb fine productivity here. The two ground crews for Eribolajala are Osavia with higher altitude and cooler nights leading to lemony mineral wines with a bit higher acid, and the other is rosette. So with its warmer meso climate that leads to wines that are richer and deeper, relatively speaking, that is wines are made in a vast array of styles, including protective identification and maturation, oak maturation, sparkling wines in both Maitoto classical and Mark Denakti methods. Some sweet examples and, of course, extended skin contact styles. Classic wines are dry, fresh, and light bodied, usually pale in color with delicate floral aromas, lemon tangerine, white pepper and a mineral characteristic. With this line style, I would definitely go for frito misto or maybe some shellfish and a garlic butter and white wine sauce. One of my favorite food and wine pairings is grilled salmon and grilled veggies, like radicchio, eggplant, mushrooms, and peppers with a bottle of ribo la jolla that has undergone extended skin contact. These foods are typically difficult to pair with wine. I remember having an aha moment when I realized that the savory elements in the food, like the char and bitter flavors match up to the savory characteristics in the wine. So the way I visualize this pairing, is that the savory in the food meets the savory in the wine, which then allows the whisper of fruit to be pulled into the foreground, and it is glorious. I mean, how can you not love a wine that sings with grilled radicchio? For a more traditional food pairing, I would try, or I of our sauce made with charred red peppers, roasted eggplant, garlic, vinegar, and oil served alongside sausages or salami. Some benchmark producers that I've come across in my home market are Gravnor, Radicon, Yarman, and Livon. Other benchmark producers include Doro Princicha, Prymo Sich, Latonella, and Lavinia Dezama. Enjoy. Changing. Are you enjoying this podcast? Don't forget to visit our YouTube channel. Mama jumbo shrimp for fascinating videos covering Stevie Kim and her travels across Italy and beyond, meeting winemakers, eating local food, and taking in the scenery. Now, back to the show. Ciao fellow Italian wine people. My name is Peggy, and today I'm happy to present the great primitivo. Well, actually, I'm a little bit trepidation because it's gonna involve pronouncing challenging Croatian great names, but I'll go for it in the interest of furthering the cause of Italian grapes. The history of the name Primitivo goes back to the Latin word Primitivus, which means first to ripen. The origin of the grape has a pretty interesting history, Let's begin with the first written record of Primitivo in puglia. In seventeen hundred, a priest from Joya De Conley made a note about a peculiar, early reckoning vine that he noticed. Prior to that, the grape may have been known as Zageresi allegedly named after the city of Zageb in Croatia. The priest then planted more of it in Goya Dicali, which is officially the first area for PRimitivo in Pudia. It was later spread to other areas in Pudia, most notably in Mandudia. The origin of Primitivo was unknown at the time and was the source of much debate. And this debate was also raging over in the United States where the question of Finfindel's origin had many theories posited through the decades. Some folks asserted that Sinfindel had a ride from Hungary. Others said Austria and still others argued that it was indigenous to the US despite it being a vitis viniferous species and not one of the native American species of fine. But in the late nineteen sixties, some people noticed that Zenfindel looked quite similar to primitivo, and the wines tasted similar too. Molecular evidence was found in the nineteen seventies that linked the two grapes. Which was later confirmed by Carol Meredith and her doctoral candidate, John Bowers at UC Davis. After the link between infantalum PRimitivo was confirmed. The next step was to see if the origin of PRimitivo could be found in Croatia. Given that this was long suspected by its early synonym, Zagoresi. Finally, after much searching, a DNA match for Pemitivo was found in Croatia in a great named. Okay. Here it goes. Sariana Kashtalanski. Research also found that a great named three BTieg was identical, and since the name three BTieg had been in use for much longer than Serliana Kastalanski, the name Tili Bijiang takes the precedence as the prime name used for this grape, thankfully. Interestingly, the etymology of Tili Bijiang is rooted in the Greek phrase that means early ripening. Tilly BBA was later found to be genetically identical to Cartosha in Montenegro, a grape considered to be the oldest indigenous grape of Montenegro. However, there are mentions of two d b d egg in Croatia that pre date mentions of it in Monteenegro, which means Croatia nudges out its neighbor, Monteenegro, as the grapes place of origin. So heading across the Adriatic and back to Italy again, preemitivo plantings have fluctuated throughout history. In the early nineteen hundreds, plantings of preemitivo exploded when vineyards in Northern Europe became ravaged by Phylloxera, and it continued its path of bulk wine production for decades. But Amy Tivo then suffered greatly as a result of the EU vine pull program. Sadly, Primitivo saw the loss of many centenary and vines in the nineteen eighties. Thankfully though, since the nineteen nineties, Primitivo has been on an upwards trend. Of quality production. Of the two main appellations for quality production, wines from Jolla Dicali can be characterized with slightly higher levels of acidity and finesse due to its hills and higher altitude. Manduria can offer wines with even fuller body and richness of fruit with its lower altitude and slightly more fertile soils. Although Primipivo can suffer from asynchronous maturation. It can easily reach high sugar levels and less high levels of alcohol. Another marker for biryani Tivo is its medium range acidity. Wines can be rich and ripe with fruits like strawberry jam and liquor soaked plums. With underbrush notes, tobacco, and sometimes tar. But a range of styles can also be found such as easy drinking teemo wine, rosato, and sweet wines. The benchmark producer, Fataloni, is most accessible in my home market, while Tamaceria Surani Dionysus from Tamasi is a popular choice for guests in the restaurant who like very full bodied wine. I can also find Paolo Leo and Leoni De Castris where I live. Other benchmark producers include canito, morella, Povanera, Tinita, Kiaro Monte, Masca del taco, and Cantina Duwe Palome. When it comes to food, I love pairing prematurely with rich foods that have dark soy sauce or a hoisin component such as Korean barbecued beef short ribs. A vegetarian lentil dal with raisin chutney would also be delicious with it. For a local dish, richly flavored spaghetti alasaca would be delicious with a glass of primitivo changing. 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. If you enjoy listening, please consider donating through Italianwine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.