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 | 2008 Attems Cupra Ramato Pinot Grigioi
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Ratings and Awards
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Awards:
None Recorded |
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Varietal:
| Other White Wines
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 92 | JaneGarvey | Atlanta | Georgia | USA | Everybody’s wild about Pinot Grigio; however, this is a different animal within the genre. First of all, the better Pinot Grigio-based wines, like this one, come from northern climates, where cold weather keeps acid levels high. Pinot Grigio and Pinot Blanc both are mutations of Pinot Noir, but it’s Pinot Grigio that sometimes can produce wines with a slightly coppery color. This example, with a delicate pale salmon tinge, is a dry medium-bodied wine with aromas that suggest wild strawberries and other red fruits. On the palate, the red fruit profile acquires complexity, adding minerality and a slight bramble character. Thanks to good acidity--something you typically don’t find in Pinot Grigio from the Veneto--the long, clean finish is most gratifying. As the wine warms up, it seems to gather complexity and spice in the process. Serve moderately chilled, perhaps at 55ºF/13ºC, in medium-sized tulip-shaped glasses. Foods: Light antipasti that are vegetable based, says the winery, but we would add foods with some spice, even mild heat, such as bacon-wrapped roasted turkey breast; slightly spicy andouille sausage, grilled; dry grilled wild-caught salmon; dry-grilled shrimp with rémoulade sauce; teriyaki (doesn’t matter what protein you use)--perhaps the best pairing of all. In fact, I would bet on it with a number of Japanese dishes, such as tonkatsu (deep-fried pork cutlet). Nothing with a sweet sauce though as the wine is dry.
United Distributors | 12/01/2009 |
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