When I learned a new sushi joint had opened in my neighborhood with $3 corkage, I was all over that s#it. Feeling adventurous, I decided to try an unassuming Italian white with the fare of the evening.
2009 Melini Orvieto Classico: This exhibits that classic “water-meets-oil” mouthfeel that I tend to find in most Italian whites. The acidity has kept this remarkably fresh and vibrant for its age. There’s a nice bit of petrol/rubber rounding out some nondescript apple/pear flavors. At 12.5% abv, I’m a sucker for this restrained style and believe this drinks at several multiples of the $5 I paid for it. 87pts.
I still can’t believe it took me so long to pair this stuff with sushi; When it comes to the food/wine pairing, consider me a believer.
About a year ago, I matched sushi with an aged Verdiccio (2010 Belisario Terre di Valbona Verdiccio di Matelica) and this too worked quite well.
Posted a note somewhere, will try to find it.
Any number of Italian white and sparkling wines that can be an interesting match for sushi, if you ask me. I often eat sushi with top-notch extra-dry Prosecco (Frozza’s Col del Orso, Adami’s Dei Casel, Ruggeri’s Giustino B., Sorelle Bronca’s Particella 68 etc.). Works a treat for me every time.
Pieropan or Pra’s entry-level Soave can be great as well. And the list goes on .
Bob, I guess the 2010 Terre di Valbona is probably best drunk now, but, for what it’s worth, I normally find that Meridia and Cambrugiano only really hit their stride about five years after the vintage (well, for my taste at least). Depending on the producer and specific wine, of course, I think Verdicchio can be surprisingly ageable.
Interesting to see a tasting note on a fairly basic / widely available Italian white wine.
Only a decade or so ago it seemed that neutrality was the key feature of the vast majority of Italian white wines. They were to be drunk with food and should always be in support of the food, but never threatening to steal the show.
These days there are many more interesting white wines coming through, as some historic regions got their act together (e.g. Soave) and other grapes that were rarely spoken of (Fiano & Timorasso for example) gain ground and prestige. They’re still very much wines that work with food but they’ve come out from the shadows and they want to share the limelight.
There is IMO still very much a place for the simpler/cheaper ‘food wines’, and often they are great foils for the local food. In Italy there are many visitors (and locals) for whom the house wine is a reliable and enjoyable choice. Indeed where the meal is a convivial affair (as Italian family meals tend to be) then if the wine is a good foil for the food, then do you really need anything that might get in the way of the conversations?
Happy you liked the wine. But I would be interested to see what might happen if you had a wine from a real Orvieto producer. And one that is not too old.
Cool stuff, guys. It’s amazing how quickly most people (myself included) will throw Trebbiano/Ugni Blanc under the bus. Although the wine was somewhat lacking in its greater complexity, it served to remind me that even the most basic of table wines can be quite respectable.
Years ago when I was in Italy, I learned that Orvieto is known for its whites, but you wouldn’t know that shopping for Italian whites back home.
Another suggestion is Vernaccia from San Gimignano. Also lighter and crisp, but with some greenness, and pretty inexpensive. I remember having Vernaccia gelato at some point on our trip.
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