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(2019) A small proportion of Verduzzo in this blend was fermented in 600-litre French oak and that nutty creaminess comes through, with more subdued pear and a gentle grassy background. The palate has weight and structure, fine fruit sweetness and rich texture, but really fresh acidity that powers the finish.
(2017) This is the first still wine I have tasted from Prosecco producer Sentio, and you know it is a rather good one: it's a northern Italian Pinot Grigio with a bit of weigh and substance, the clear juicy pear aroma (not pear drops, but succulent fruit) leads on to quite a full palate, a bit of lime, and the merest hint of sweetness is from ripe fruit, not sugar, and is soon swept up in matching acidity to leave it dry, moreish and very easy to drink.
(2016) From the Italian lakes comes this crisp and aromatic white, made from the local Turbiana grape. Fresh as a daisy, this is in many ways a subtle wine, yet it is also a decisive one. The nose has pretty floral and ripe, crisp apple notes, a hint of something like waxy lime or lemon rind. Is there a hint of creaminess from some barrel component?  On the palate it strikes with real fruit sweetness, an intense, almost tangerine-like blend of fruit and acidity, intense and turning a touch saline to leave a mouth-watering finish despite the abundant fruity charms. Watch the video for more information and food-matching ideas.
(2012) Guerrieri Rizzardi's Soave blends a little Chardonnay with the local Garganega and Trebbiano varieties, coming from hilly, volcanic soils in the Soave district. It has an appealing nose, the Chardonnay adding a layer of creamy, more obviously tropical fruit to the nose, hinting at pineapple and tarte tatin. On the palate this is fairly full, with a nice creamy texture, the much more classical and crisp apple and citrus tones coming through strongly. There's good acidity, and although this has only 12.5% alcohol, it is dry, concentrated and powerful.
Displaying results 0 - 4 of 4