The Inside Story from Italian Wine Merchants

Go-To-Wine Tuesday

Posted on | October 20, 2010 | Written by Francesco Vigorito | No Comments

Go-To-Wine Tuesday: 2008 Girlan Sauvignon

One day late, another installment of our value wine series, “Go-To-Wine Tuesday.” Today’s selection is a  Sauvignon Blanc by Girlan.

If I were to describe myself in one word, I would say that I am an “organoleptophile.” I am absolutely fascinated by aromas, flavors, textures, sights and sounds; this is probably the reason why I got involved in wine.  Long before I discovered my passion for wine, I was deeply passionate about food, and still to this day I look for excuses to pair the two together because of the sensory adventure behind every sip and bite.

The wine featured today is the 2008 Girlan Sauvignon  “Indra” from Trentino Alto-Adige.   Believe it or not Sauvignon Blanc is actually one of the parents of Cabernet Sauvignon, the other parent being Cabernet Franc.    If you taste wines made from these varieties, you will notice some revealing characteristics; they all tend to throw greenish, bell-peppery, and herbal aromas that come from a chemical class called methoxy pyrazines.  These aromas were definitely apparent in the Girlan Sauvignon.  Superbly aromatic displaying aromas and flavors of elderflower and ripe grapefruit, this Sauvignon is ripe on the palate, full and very fresh; it’s a beautiful example of Italian Sauvignon. And at under $18, it’s an undisputable value.

Now for the fun part.  Tangy, creamy goat cheese is a perfect match for a zippy Sauvignon.  The fresh acidity in the Sauvignon complements the tangy goat cheese and does a nice job of cleansing the palate.  I picked up a couple of logs of goat cheese at the Union Square Green Market from a cheese place called Lynnhaven Goat Milk Cheese.   They have a wonderful assortment of cheese, yogurt and a true passion for what they do.

When I got home, I made a simple preparation.  I took some endive leaves, spread the herbed goat cheese, and topped it up with some minced pieces of fried pancetta to create a beautiful little canapé that would meld seamlessly with this Sauvignon.  The endive added a little crunch and pleasant bitterness to the goat cheese, and the pancetta contributed some salty, meaty and fatty flavors.  The aromatics of the herbed cheese were perfectly in balance with the aromatic Sauvignon. The wine had enough body to stand up to the pancetta, while the acid contrasted the creaminess and cleaned the palate in preparation for the next bite.  Pair with friends and family and you’ve got yourself an organoleptic experience that is inexpensive, delicious and well remembered.

Previous Go-to-WinesCastello Fageto’s 2008 Rosso Piceno

photo credits: photo 1, photo 2,


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