Finally summer, one of the most anticipated seasons of all – the days grow longer, free time expands, and relaxing with a lovely aperitivo by the waterfront becomes essential.
As with our wardrobe, we also "lighten up" in our eating, favouring dishes based on fish (often raw), shellfish, vegetables and greens, on account of the heat. High temperatures, in addition to influencing food choices, also shape what we drink and what to pair with these colourful summer dishes.
White wines reign supreme during this time of year, for the "lightness" with which they meet the palate even without food.
Young, fresh, aromatic or dry, ranging in colour from straw yellow with greenish reflections to golden, these are wines meant for easy drinking, tied to their territory of origin.
Not only still wines..
There are the sparkling ones, ranging between metodo classico and charmat: among charmat methods, Prosecco leads the way, often chosen as an all-meal wine. The Prosecco Spumante style is the most representative, with its lively bubbles and fruity notes of apple and citrus with pleasant floral undertones.
Elegant from label to bubble, Infinity cuvèe – not to be confused with Prosecco – wins you over with its fruity and floral notes. After enveloping the palate with freshness and savouriness, the return of fruity sensations accompanies the lingering gustatory and olfactory finish.
The timeless Chardonnay
The mountain Chardonnay produced by Les Crêtes, with its freshness and savouriness, pairs effortlessly with fish and vegetable dishes. Complex on the nose, it ranges from fruit to aromatic herbs, all supported by a mineral backbone that carries through to the palate.
The queen Falanghina
Present in Sannio since Roman times, Falanghina is one of the whites most paired with seafood dishes. Pleasant in its mineral notes, it offers an agreeable softness on the palate.
Falanghina also delivers satisfaction in its sparkling version, as demonstrated by Dubl Brut from Feudi di San Gregorio. Delicately aromatic and pleasantly fresh. For those who prefer a still wine, Serrocielo is the Falanghina DOC, also signed by Feudi Di San Gregorio. Tradition and expression of the territory, this wine finds its best pairing with seafood.
Greco di Tufo, another pride of Campania, is chosen for its herbaceous and citrusy notes, as well as its floral and fruity character. Its acidity is also supported by a slight tannic quality, as it contains a small polyphenolic charge (much like Grillo).
The lively Vermentino
Whether from Sardegna or the Tyrrhenian Coast, Vermentino is a fine choice when seeking fruity and vegetal aromas on the nose, and softness with medium structure on the palate. With a delicate finish, it leaves the palate dry to fully enjoy its pleasant harmony. Vernaccia di San Gimignano also straddles Toscana and Sardegna, yielding wines of pleasant balance, good structure and delicate persistence.
Olianas, a proudly Sardinian estate, vinifies in a completely natural way, starting with fermentation using indigenous yeasts, with both whites and reds spending time in amphora. Enveloping on the nose, their Vermentino caresses the palate with balanced savouriness and pleasant freshness.
Vernaccia di San Gimignano also straddles Toscana and Sardegna, yielding wines of pleasant balance, good structure and delicate persistence.
Aromatic like Traminer
Much appreciated, Traminer Aromatico is indispensable for enthusiasts of the style even in winter, for the breadth and intensity of its aromas. Aromatic and soft, it lingers with fruity and spicy notes.
Explosive aromaticity from fruit to spice that continues well beyond the tasting – in a word, Vigna Kastelaz by Elena Walch. Harmonious, it balances softness and freshness, structure and savouriness – a wine awarded by both guides and consumers alike.
Passerina and Pecorino the most sought-after
In recent years, thanks in part to a qualitative reassessment of these varieties, consumption of wines based on Pecorino and Passerina has grown considerably. Marche and Abruzzo are the heartland for Pecorino, appreciated more for its warming, pseudo-caloric sensations than for its freshness. Always delicate on fruity and spicy tones. The Marche-native Passerina presents mineral notes and yellow-fleshed fruit, which translate into freshness on the palate.
Sessantapassi, the Abruzzese Pecorino by Marramiero – delicate in its aromas and lively on the palate.
Modern clarity rooted in tradition for the Passerina by Saladini Pilastri, elegant in its aromas and structure. Saladini Pilastri also produces Pecorino di Offida.
If white wine is not to your personal taste, rosé wine is a most pleasant compromise between the freshness of whites and the structure of reds. Produced throughout Italy, rosés are increasingly winning over consumers who are slowly shedding the notion that it is a wine only for women.
What do you think?
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