Hey Somm, what’s a great lo­cal Ital­ian wine ?

Western Living - - FOOD + TRAVEL -

EVAN WAT­SON, BAR CLE­MEN­TINE, ED­MON­TON “Drink­ing a well-made wine from the frap­pato grape is one of the sim­ple plea­sures in life that ev­ery per­son de­serves. Na­tive to the is­land of Si­cily, it is of­ten blended with its brawnier, more tan­nic coun­ter­part, Nero d’Avola—typ­i­cally found in the wines of Cera­suolo di Vit­to­ria. When bot­tled alone, and from fan­tas­tic pro­duc­ers like Ari­anna Oc­chip­inti or COS (and it is not a co­in­ci­dence that there is a fa­mil­ial re­la­tion be­tween the two), it is the vi­nous equiv­a­lent of care­free sun­bathing. Bright cherry and straw­berry flavours swirl around a light-bod­ied frame, of­ten with dried flow­ers and a saline min­eral twang. This is plea­sure wine. Look it in the eye and tell it wine isn’t cool—it will re­spond ac­cord­ingly.”

SHANE TAY­LOR, CINCIN, VAN­COU­VER “The per­fect ac­com­pa­ni­ment to Ital­ian street food for me is lam­br­usco. It’s na­tive to Emilia-Ro­magna, where pro­sciutto di Parma and parme­san also hail from. It is the per­fect foil for salty, spicy and cheesy good­ness, with dry­ish, ripe red fruit and lots of bub­bles to keep your palate cleansed and ready for the next bite. It is more of a drinker than a thinker and very quaf­fa­ble. Def­i­nitely one of the most ‘pairable’ wines out there. A good one to buy from your lo­cal is the Medici Ermete ‘Con­certo’ Lam­br­usco Salamino 2015. Sin­gle-vine­yard and vin­tage for $20— what a steal!”

MATTHEW LANDRY, STA­BLE HOUSE BISTRO, VAN­COU­VER “In the far north­west cor­ner of Italy, as the Piemon­tese in­flu­ence grad­u­ally gives way to Alpine France, there ex­ists a most won­der­ful wine re­gion called the Valle d’Aosta. To pic­ture it, imag­ine if Whistler wasn’t one big strip mall. Af­ter a day on the slopes, stretch out in front of the fire and in­dulge in a slightly chilled bot­tle of the lo­cal ta­ble wine, Tor­rette. It drinks like Beau­jo­lais, with re­strained al­co­hol, pure red fruits and lit­tle tan­nic bite. Pair with lardo, cheese fon­due and bearskin rugs.”

CHRISTINA HAR­TI­GAN, BOTANIST, VAN­COU­VER “As an is­land, it’s no sur­prise that Sar­dinia has cui­sine that’s heav­ily in­flu­enced by the sea and that its lo­cal wines are made to pair well with seafood. Ar­gi­o­las Costa­molino Ver­mentino di Sardegna is a medium-bod­ied white wine with notes of sweet herbs and citrus. It can stand up to richer seafood dishes, but its bright acid­ity will keep your palate fresh when digging into a plat­ter of fritto misto.”

Si­cilia Frap­pato - Ari­anna Oc­chip­inti II Frap­pato, $50

Medici Ermete “Con­certo” Lam­br­uscoReg­giano, $20

Ar­gi­o­las Costa­molino Ver­mentino di Sardegna, $19

Valle d’Aosta Char­rère Les Crêtes Tor­rette, $32

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