Trentino Wines: Vigneti delle Dolomiti Rosso – Teroldego Foradori Granato 2007

On June 26, 2013 by The Fine Dining

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2007 Foradori Granato Vigneti delle Dolomiti Rosso

Producer: Foradori

Style: Red Wine

Grape Type: 100% teroldego

Origin: Italy

Region: Trentino-Alto Adige

 

THE WINE 

Tasting Notes: Nose of sweet pipe tobacco, dark cherry, smoked meat, vanilla chocolate and herbs…really integrated with no edges. Palate agains showed sweet cigar box, dark pure fruit, blackberry, chocolate, herbs. Really complex. Finish is really long and complex with layers of menthol, tobacco, cherry and smoked meat. Awesome wine.

Food Pairings: Pair Teroldego with bread dumpling ( canederli), speck, other pork products, or acidic or slightly bitter vegetables.

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About Trentino Alto adige..

Trentino (along with Lombardy’s Franciacorta) is where Italy’s best sparkling wines are made, using the Champagne method and usually referred to as Talento. As a rule, they are more fruity and less yeasty than their counterparts from Champagne and Franciacorta. Trentino’s still white wines can be good, but are generally less interesting than those from Alto Aldige and Friuli-Venezia-Giulia.

Made in small quantities but often of very high quality, Trentino’s Vin Santos are very rich, sweet wines sourced from grapes that have been left to air dry for up to four months and typically bottled several years after the harvest. They are among Italy’s finest sweet wines.

Alto Adige–along with Friuli-Venezia-Giulia  -produces some of Italy’s finest white wines, made from both native and international grapes. Because this region was part of the Austro-Hungarian Empire until 1917, you will find many Germanic grape varieties here, such as Riesling and Gewürztraminer. Alto Adige’s Sauvignons and Pinot Grigios can be world-class, but its Chardonnays, as elsewhere in Italy, are generally less distinctive.

Foradori Granato Vigneti delle Dolomiti Rosso

Alto Adige also produces a number of very good cooler-climate Cabernets and Merlots, as well as some more idiosyncratic red wines worth seeking out. Not many years ago, these varieties in northeast Italy tended to be excessively vegetal, but today more producers are making consistently ripe wines that are at the same time less jammy and alcoholic than wines from the same grapes made in Sicily and parts of Tuscany.

Alto Adige’s sweet desert wine, Passito, is made from aromatic grape varieties such as Riesling, Yellow Muscat, and Gewurztraminer. In order to concentrate sugars and other flavors, Passito wines are made by air-drying grapes on mats or plastic shelves for weeks or months before they are pressed.

 

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