ITALY: North-East – Trentino, Alto Adige & Friuli Venezia Giulia - White
2016 Gold: 1 Silver: 6 Bronze: 2 Commended: 6
2015 Gold: 3 Silver: 5 Bronze: 3 Commended: 3
This flight took in everything from wispy Sauvignons through Pinot Grigio to oaked Chardonnay by way of soar-away aromatic Gewürztraminers. What it did have in common, though, running like a chalky thread through the whole lot, was elegance and minerality.
Our tasters could see a use for all of these wines, and if the Nussbaumer Gold Medal-winning Gewürz (picking up its second Gold in three years, incidentally) is a bit out of your price range, there are plenty of well-priced Silvers and Bronzes that are well worth a look.
It would have been interesting, for instance, to see how the two Pinot Grigios would have done if they were flighted in the Varietal Classics section of this competition…
FROM THE TASTING TEAMS
‘There was everything from fresh and light to rich and viscous and some were oaky. It was all over the place – in a nice way.’ Laura Rhys MS, team leader
‘They had freshness, minerality… really clean but not at all boring – and very food friendly. They’d be great with seafood.’ Georgi Mihov, Bohemia Bar and Restaurant
‘The consistent factor here was minerality. Whether bright and fresh or richer in style, they nearly all had that. They will nearly all be a hand sell, but there are uses for all of them.’ Alex Cooper, Haymarket Hotel
‘If there was a criticism, it’s that they were maybe trying too hard to be aromatic. I’d have liked a bit more fleshiness. They were wines for scallops and goats’ cheese rather than lobster.’ Jade Koch, team leader
“You need to upsell people into these kind of wines – maybe from Pinot Grigio or Sauvignon Blanc. They’re wines for restaurants with a sommelier.” Frédéric Billet Jean-Yves, Luton Hoo Hotel Golf & Spa