The Wine of the Week by Annette Tomei
NV, Venturini Baldini Malvasia dell’Emilia, IGP, Emilia-Romagna, Italy
From the land of Lambrusco, this is a white wine that shares its fun-loving (and food-loving) nature. Malvasia Bianca is common in the Mediterranean region; it is a relatively low-acid varietal with a pronounced “grape-y” aroma. It is used in a wide range of wine styles including sparkling, dry, sweet, and fortified wines. This particular version is a delicately sparkling style made in the style of Lambrusco and some Prosecco.
Venturini Baldini is a small producer founded in 1975 in the foothills of Emilia. Since 1995, they have maintained organic farming practices according to the standards of the EU. Their Malvasia dell’Emilia is made using similar practices to the better-known Lambrusco – a practice that works well with the fruity, aromatic Malvasia Bianca grape.
Aromas of apricot, white flowers, apples and almonds are enticing; considered with the lively mousse, it could be mistaken for a Prosecco. On the palate, there is a touch of sweetness, but not too much. The delicate mousse carries the flavor of Granny Smith apples and a pleasing bite of astringency that lingers. This is a versatile wine when it comes to food pairings. The slight sweetness provides a foil for spicy, salty, or even sweet foods (best with savory foods that have sweetness to them). Try with flavorful cheeses and prosciutto or spicy Southeast Asian fare. And, for fans of Filipino cuisine, this is the wine to enjoy with a hearty adobo.
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