Vermentino wine question
- alkapal Apr 15, 2008 06:50 AM
Is this wine -- http://www.denverpost.com/wine/ci_553... --from Tuscany? Would you consider it as appropriate to match with steak with prawn, grilled, and a grilled mild non-oily fish? Is it a "dry" white? I ask because a local resto recommended it, but I think our Ukranian waitress was making it up as she went along.....
To me, it had a honeyed, round flavor. Was a golden color -- looked and tasted more fruity than dry....
I would characterize Vermentino as a "soft" white wine. Not somethin g I'd likely drink with steak. it would be fine with the prawns in another preparation, tho.
In the article they discuss Sardinia which is the larger island West of the "Shin" of Italy. I would recommend sticking with shellfish, and fish. It even pairs extremely well with pesto. I tend to find a slight almond aroma and that is what connects it to pesto. It is a dry wine... the body varys depending on where it is from. The fuller wines will be more southern. Great summer wine for sure!
alkapal, vermentinos from Sardegna come in a variety of styles, and some are served with lamb, which is a prominent local food there along with the grilled and fried fish. They are dry but not austere. The range in them I've experienced suggests the winemakers taking fairly different approaches to it, as you may have experienced with chardonnays. Sometimes the best way to test preconceptions is to experiment yourself; a wine writer I respect tested a suggestion of having a Loire chenin blanc with steak and liked it. A cool, refreshing, lower-alcohol (compared to a lot of domestic reds) wine could turn out perfectly compatible, have a different back up bottle if you feel the need for insuring 'perfection.' Some would recommend a pinot noir with your meal, which could also be described 'more fruity than dry.' I have found the importer mentioned in that article, Empson, very reliable in his Italian regional selections--what matters is, did you enjoy that wine? cheers
There is some Vermentino planted in Tuscany and a few wineries release bottles to the States. The wines are generally dry, fruity and great for seafood and Summer faire. I wouldn't think it would be a great match with beef but I would generally say the same of all whites.