Researchers claim that North Americans crave novelty more than other enophiles, and the reason is so that they can experience new taste sensations.
If you are ready for wide-eyed discovery, I have good news for you. Read on…
If you have already tried tempranillo, bonarda, aglianico, negro amaro, marsanne, or gruner veltliner, here are a few rare grape varieties that are guaranteed to titillate your palate.
Bobal, vidadillo, ruche di Castagnole, mauzac vert, forgiarin, cjanorie, piculit neri, sciaglin, negrette, and negrara.
Bobal is a Spanish variety that thrives on the Mediterranean coast and ranks third in popularity in that country.
Vera de Estenas, Casa Don Angel, Traditional Bobal, 2005 ($36.10) is dark bing cherry red, brimming with ripe fruit aromas, spices, barrel toast. Complex in the mouth, full-bodied, robust, meaty and rich ripe tannins. The aftertaste is satisfying and lingering.
Vinchio-Vaglio Serra, Rebus, Ruche di Castagnole Monferrato, Piedmont, 2008 ($ 20.95) is a variety that most likely originates from neighbouring France, but was imported to Piedmont centuries ago, where it acclimatized. Smells of mushrooms, and rocks emanate from the glass. In the mouth the wine in medium-bodied and invigorating, with cherry flavours. Pair with veal, or lamb stews. Pasta with meat-bases tomato sauce would be also fine.
Cjanorie, I Vini di Emilio Bulfon, Friuli, 2009 ($ 21.05) is a rare grape variety mostly likely imported from Slovenia or Croatia in the east. Ruby red, this wine smells of sweet berries, is medium-bodied, with a fine balance. Recommended with cold cuts, pastas, with tomato sauce and roasted turkey.
Piculit Neri – I Vini di Emilio Bulfon, Friuli, 2009 ($ 22.91) smells of herbs, and ripe fruits. Smooth in the mouth, it has an intriguing flavour and pleasant aftertaste.
Serve with roast beef, grilled steaks, game stews.
Forgiarin I Vini di Emilio Bulfon, Friuli, 2009 ($ 21.05) offers wild berry and blueberry aromas, is intense and persistent. Full-bodied, well balanced, and long in aftertaste. Goes well with roast duck, or goose. Roast lamb, grilled or pan-fried meatballs or pastas with ragu sauce would also be fine with excellent wine.
N, Resolutement Negrette, 2009, Château Cransac, Fronton, France ($ 19.05). Super ripe red fruit, violets, spices greet the nose. In the mouth this medium-bodied wine unfolds to a tart but pleasing flavour. This is an excellent food wine with pastas enriched by Bolognese sauce, grilled meatballs, lamb kebabs, pizzas topped with ground meat, or cold cuts.
Sciaglin – I Vini di Emilio Bulfon, Friuli, 2009 ($ 21.05) smells of jasmines, has a smooth almost oily texture with a rich flavour and long aftertaste.
Serve with roast chicken, provimi veal stew, pork cutlets, or breaded and pan-fried chicken breast.
Mauzac vert, Vins Plageoles Gaillac, France, 2008 ($ 21.45) offers hazelnut aromas, is smooth, rich, deeply flavoured, fresh and waxy/honeyed undertones. Foods flavoured with tarragon (chicken), basil (pastas with Genovese pesto), poached or pan-fried trout with brown butter would be most suitable.
Vinedos y Bodegas Pablo Menguante, Menguante Vidadillo, 2007,Carinena, Spain ($ 19.95) Earthy aromas emanate from the glass. In the mouth the wine expands to provide a feeling of “warmth”. Recommended with pasta salads, or cream-sauced pastas, or antipasto.
Above wines are available in Ontario only.
For more information contact firstname.lastname@example.org
call 416 253 5987.
Prices as of January 25, 2011 and may change pending exchange rates.
|Writer – Hrayr Berberoglu – E-mail – Read his books?
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.