I was recently in Piemonte and was served a light red wine called Freisa. I thought it was interesting, very aromatic and worthy of some research. I would appreciate any comments from those who are more familiar regarding pairings, history, etc. Thanks!
As far as history of the freisa, this wikipedia article is as good as it gets:
In particular, the line :
This bitter/sweet dynamic has brought Freisa its share of fans and critics with wine experts such Hugh Johnson describing the wine as being "immensely appetizing" to Robert M. Parker, Jr. describing Freisa as producing "totally repugnant wines".
Sometimes I suspect Arpie's an extraterrestrial...
Anyway, haven't tasted a lot of Freisa but have mostly enjoyed those I've encountered. Nothing repugnant about them. Several have had a lifting light spritz ("leggermente vivace" is how one Piedmontese producer described it) that, along with the bright acid and raspy tannins, made them natural partners for salume.
In New York City, it's often available, and while not as fresh as you'd have experienced it in
Piedmonte, it's still often quite good...in off-vintage or if too long in bottle, it gets an old perfume
"stink" rather than aroma...when it's on, that strawberry scent is wonderful...Pairing? Certain kinds of
chicken dishes come to mind (no heavy vinegar lacing), it also goes nicely in my experience
with grilled shrimp...and dried sausage sliced thin...