Friuli - Venezia Giulia Wine:
A
vineyard called Friuli. This is a particularly
suitable definition for the large variety and
high quality of the regional wine production.
There are no fewer than eight controlled origin
denomination areas, which produce some excellent
wines: Friuli-Aquileia, Carso, Collio, Colli
Orientali del Friuli, Friuli Grave, Friuli
Latisana, Friuli-Isonzo and Friuli Annia.
Though
different, all these areas are particularly
suited to vine growing, a centuries-old
tradition in Friuli Venezia Giulia, dating back
to Roman times.
Apart
from the precious and rare Picolit, a famous
“meditation wine”, sturdy red wines (Merlot,
Cabernet Franc, Cabernet Sauvignon, Refosco dal
peduncolo rosso, Terrano, Pinot nero,
Schioppettino, ecc.) and aromatic white wines (Tocai
friulano, Verduzzo friulano - Ramandolo is
exceptional - Malvasia istriana, Chardonnay,
Pinot bianco, Pinot grigio, Ribolla, Riesling,
Sauvignon, Traminer aromatico, etc.) are perfect
to accompany the tasty and refined dishes of
local international cuisines.
 The two most prominent wine zones of Friuli are Collio and
Colli Orientali del Friuli, both lying in the hills along the eastern border.
Terraced slopes subject to Alpine and Adriatic currents have proven their
natural suitability to viticulture although the Isonzo plains also make this
eastern region one of the nations major wine producing areas.
The interplay
between the Alps and the Adriatic creates a mild and somewhat damp and breezy
climate that cools the vineyards in the hot summer. For the most part winters
are mild causing little problems to growers. One of the most dominant varietals
is Tocai Friuliano (of no relation to Alsatian Tokay or Hungary’s Tokaji). Other
local wines made from Malvasia, Ribolla Gialla and Verduzzo are as interesting
as those made from proven varietals like Chardonnay, Sauvignon, Pinot Bianco and
Grigio and Riesling. The whites produced in this region embody characteristic
freshness and are noted for their ample fruit and delicate perfumes.
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Friuli - Venezia Giulia Wines
(with food and wine pairings):
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I Love Italian Wine and Food - The Friuli Venezia Giulia Region
An article by: Levi Reiss
...While Friuli is home to a wide variety of agricultural products, most
farmers don’t get rich. The farms tend to be small and much of the land
is unfertile, suitable only for grazing and grapes. Unfortunately the
Adriatic sea is in poor condition and fishing is on the decline.
However, a wide variety of seafood is available. Friuli’s best-known
food is San Daniele prosciutto, an uncooked ham aged in sea salt for
over a year. Gourmets debate whether this ham or its cousin prosciutto
di Parma from the Emilia-Romagna region in northwestern Italy is the
best ham in the world...
...Friuli devotes about one hundred fifty thousand acres to
grapevines, it ranks 14th among the 20 Italian regions. Its total annual
wine production is about 27 million gallons, giving it a 13th place.
Approximately 48% of its wine production is red or rosé (only a little
rosé), leaving 52% for white...
...Montasio is a cooked, full-fat, semi-hard cheese made from cow’s milk
and aged for several months. It has a pungent smell and a strong, pasty
taste. The Pinot Grigio was not outmatched by this powerful cheese.
Strictly speaking, Asiago cheese does not come from the Friuli region,
but its neighbors Trentino-Alto Adige and Veneto. Once again, the wine
changed its character to match this softer cheese...
read the entire
article...
Wineries in Friuli
Italian Wine
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