With the heatwave we’ve all been enduring, wouldn’t a nicely chilled glass of wine perk up your afternoon or evening? If so, I have an excellent one to recommend: Livio Felluga Pinot Grigio ($28.04).
I know what you’re thinking. Italian Pinot Grigio is a flimsy little summer cottage of a wine. And yes, that is all too often true. A lot of Pinot Grigio can be pretty insipid – often neutral and not very interesting mass-produced wine. However, there are exceptions and this is one of them.
Pinot Grigio is the most well-known Italian wine from the province of Friuli Venezia Giulia, which borders Slovenia in the northeast corner of Italy. The winemaking region of Collio in Friuli is where Livio Felluga comes from. The Pinot Grigio grapes for this wine – a bud mutation of Pinot Noir – were harvested by hand when ripe, gently de-stemmed, and allowed to macerate for a short period. Then the grapes were gently pressed and fermented in stainless steel containers. No oak. According to the winemakers at Livio Felluga, “At the end of fermentation, the wine was kept on the lees for a few months to increase its complexity, creaminess and aging potential. Once bottled, it rests in thermo-conditioned rooms for aging.”
Open the tall, sleek, Riesling/Gewurztraminer style bottle and you’ll be treated immediately to rich, floral aromas of acacia and elderberry followed by scents of white and yellow fruits like apricot, pear, pineapple and peach. On the palate you’re in for a ripe and velvety, fruity ride. Livio Felluga PInot Grigio is anything but neutral, a beautifully elegant wine that is complex with yellow peach, lychee, and pineapple flavors, hints of brioche, and with a firm mineral underpinning stemming from the marl and sandstone soil the vines are planted in. This lovely wine finishes very long and fruity. In short, it’s great.
Livio Felluga Pinot Grigio is a terrific white wine to sip on the patio or porch all by itself, but also will pair beautifully with lighter seafood and fish dishes, risotto, chicken Caesar salads, and much more.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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