guest post by Julia Segal
Hello! My name is Julia, and I will be your guest blogger today. I am interning at the Batali & Bastianich Hospitality Group offices in New York, and am delighted to also contribute to the Bastianich Wines blog! I am certainly an Italian wine enthusiast, and recently returned from living and studying Food & Beverage Management in Milan, Italy. Hope you enjoy!
Bastianich’s three Adriatico white wines – Friulano, Malvasia, Ribolla, are like sisters. They all come from vineyards near the Adriatic Sea and are grown in relatively similar environments. The Adriatico line was created by Joe Bastianich to illustrate how people indigenous to these regions identified closely with the varieties of grape that grew for centuries in their area. This was especially important in the 20th century as borders between Northern Italy, Croatia and Slovenia were fluid and constantly changing. As a result, these wines represent the history and lineage of these areas.
That said, like all sisters, they have their own distinct personalities. For starters, each is made with a different type of grape – either indigenous to the region or grown there for centuries. They pair with different foods, have different tasting notes, yet all remain undeniably family.
We already became familiar with Friulano last post, so let’s use this cheatsheet to see how each sister compares to one another.
Made of 100% Tocai Friulano grape, this wine is typical of Friuli, Italy.
One of the most versatile of the Adriatico sisters, medium bodied with pronounced ripe pear and an acidity that makes your mouth water (truly). If you pay close attention you may also notice a note of almond.
Salumi, fresh tomato and herbs, meaty and light fish, goat cheese, almonds, treefruit, spicy dishes. See our previous post for some recipes to pair with Friulano.
The Malvasia grape comes from Greece, but has grown successfully for centuries in the dry hills of the Istrian peninsula of Croatia.
This wine has great hints of tropical fruit (papaya, pineapple) along with jasmine flower and young peaches. There is a waxy texture associated with Malvasia grapes that is balanced with the minerality and dryness of the wine.
Shellfish like lobster/shrimp, light fish, blue cheese, mushrooms, peaches, poultry. Try it with seafood, you won’t regret it!
A typical white from Brda (Western Slovenia) and Collio (northern Italy). Made of 100% Ribolla Gialla, this grape variety has been growing here since the Roman Empire.
A soft, slightly yellow wine. Acidic without the bite. Notes of green apple, grapefruit. It is full bodied with pronounced minerality.
fried calamari or tempura is a classic! Otherwise light meats, fish and pork, pasta dishes. Or just drink a glass by itself – that’s what I do!
So there you have it, a short guide to differentiating the Adriatico sisters. These wines transcend borders but continue to represent regional tradition for locals of the Adriatic. To fully appreciate this line, I would recommend getting a bottle of each…