Sunday tasting-Spoletino

We will have a themed tasting every Sunday afternoon in villa Orfei, via Enrico del pozzo 92, Perugia.

the theme for last Sunday is trebbiano spoletino.

trebbiano spoletino is a white grape grown in the center of Umbria, Montefalco. It is harvested very late and has a long time to accumulate flavors, so spoletino wines are usually very concentrated and rich, with a typical papaya flavor. Varying from green papaya to ripen papaya, from fresh papaya to dried papaya.

When it comes to wine-food pairing, I think you could measure the wine in two dimensions: 

The wines are either salty or sweetish(not really a sweet wine but a dry wine with a sweetish feeling), and vary in richness. And there are 2 additional elements: spiciness and freshness, spiciness is more often seen with rich and sweetish wines, while freshness usually comes with thin wines. Most wines are either sweety and rich and spicy, or thin and salty and fresh, but if a wine could be rich but fresh, or salty but rich, it is probably a very good wine, both cases appeared in our tasting this time.

Amongst The 4 wines we tried: Scacciadiavoli is the most salty one, Climate is the least rich and more sweetish one, Briziarrlli has a rich sweetness, but with a herby element which gives additional freshness, Mongalli is the richest and leaning to the salty side, very concentrated, we like all of them.

In wine-food pairing, the wine and food should have similar richness. spicy food should pair with wines with a spicy element, usually salty wine should pair with foods which need salty sauce, sweety wines pair with wines need sweety sauce,  when the food is salty enough by itself, it doesn’t need a salty wine anymore, when a wine is sweet enough by itself, it doesn’t need a sweety anymore. For example, we often eat prosciutto with melon or figs, which equals sweet sauce, so you can pair it with sweet wines, while raw seafood could only go with salty wines, it is just terrible to have raw seafood with sweetish wines!