The Inside Story from Italian Wine Merchants

Enjoying the Amber Wines of Josko Gravner

Posted on | April 7, 2016 | Written by Crystal Edgar | No Comments

Gravner's "orange" Ribolla Gialla

Gravner’s “orange” Ribolla Gialla

White wine with red meat? I say yes—when the wine in question is made byJosko Gravner. These magical golden wines from Friuli are fascinating on their own, and they’re even more enticing when paired with food. They are some of the most versatile wines I have ever tasted. Not only do I enjoy partaking in these wines but also I take great pleasure in playing with spices, herbs, textures and proteins to bring out different flavors and nuances in these special wines. Similar to great red wines, Gravner’s Ribolla promise vitality and are destined to live a long life through their acidity and tannins.

Friuli’s Josko Gravner is an iconoclastic producer; he’s ever evolving and constantly refining his embrace of a “new-old” approach in his winemaking. Gravner’s passion for perfection through experimentation changed his philosophy; today he strives to achieve great wine through great simplicity, retaining the unique character and of each vintage, the integrity of his grapes and most importantly the “life” that exists in each amphorae and bottle of wine.

I had once had the privilege of tasting through seven vintages of meeting Josko Gravner and tasting through his prized Ribolla Gialla, 1998 through 2006. These mysterious Ribolla wines aren’t always instantly scrumptious; instead they slowly draw you in, evolving with time. Drinking them is similar to the feeling I get when a book or a movie starts slowly then gradually draws me in, and next think you know I’m hooked. These cerebral Ribollas require an open mind and time to observe and appreciate the life that each bottle has to offer.

The majority of the time people pair wine to go with their food; however, when a bottle of Gravner is involved, I believe it should go the other way around. Indigenous to Friuli, Ribolla is a somewhat obscure grape, but Gravner’s natural approach and use of amphorae give the wines weighted layers of earth, fruit and spice. When I think of pairings for Gravner’s indescribable amber wines, I immediately go to foods that will play off their texture, fruit and spice, while matching their weight and intensity. I encourage you to try it with anything from a simple steak and eggs or oven roasted chicken to French cassoulet, mushroom risotto, adobo pork, veal blanquette or ossobucco. The bottom line is to have fun and indulge all of your senses to experience the full breadth of what these special Ribolla wines can offer.

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